Source: PENNSYLVANIA STATE UNIVERSITY submitted to
IMPROVING THE PHYSICAL AND NUTRITIONAL FUNCTIONALITY OF FOOD INGREDIENTS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
1002916
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Jul 1, 2014
Project End Date
Jun 30, 2019
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
PENNSYLVANIA STATE UNIVERSITY
208 MUELLER LABORATORY
UNIVERSITY PARK,PA 16802
Performing Department
Food Science
Non Technical Summary
Food ingredients can have two distinct functions: physical and nutritional. The physical functionality of an ingredient contributes to the physical qualities of the food (e.g. color, aroma, taste, etc), whereas nutritional functionality can contribute the ability of a food to impact health. These two types of functionality can influence one another insofar as healthful foods with undesirable physical properties are unlikely to be consumed. There is a need to develop new food ingredients with novel physical functionalities in order to better meet the growing population pressures on the food supply and to better utilize limited resources. Fundamental questions remain about the nutritional functionality of many food ingredients. In particular, questions remain with regard to the ways in which food ingredients contribute to human health beyond their straightforward nutritional benefits. For example, for a particular food ingredient: to what extent do putative effects occur and at what dose?The proposed research will use both classical food science techniques to explore the impact of various ingredients on the physical properties in foods in conjunction with state-of-the-art chemical, biochemical, and microbiological techniques to investigate the potential nutritional functionality of new and established food ingredients and to optimize food products to have improved nutritional and physical properties. The ultimate goal of this work is to improve the health of the population. The major outcomes of this specific project are to increase the scientific knowledge base on which more desirable and healthful foods can be designed, and to provide a scientifically-based direction leading to an incremental improvement in health outcomes of the population.
Animal Health Component
45%
Research Effort Categories
Basic
45%
Applied
45%
Developmental
10%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
7025010118029%
7025010200029%
7025010202014%
7025010309014%
7023450110014%
Knowledge Area
702 - Requirements and Function of Nutrients and Other Food Components;

Subject Of Investigation
3450 - Milk; 5010 - Food;

Field Of Science
2020 - Engineering; 1180 - Pharmacology; 3090 - Sensory science (human senses); 1100 - Bacteriology; 2000 - Chemistry;
Goals / Objectives
The overarching goal of this project are to explore methods to improve the functional properties of foods and food ingredients both as they pertain to the physical attributes of the food (structure, chemical stability, flavor and colordevelop, etc.) as well as theability of the food or food ingredient to improve human health. Thespecific objectives related to this goal are:1. To examine theprevention of metabolic syndrome and cancer by food ingredients, and develop knowledge with regard to theefficacy, underlying mechanism of action, and safety of these ingredients.2. To exlopre thestructure and function of food emulsions and the ability of these emulsions to serve as a delivery system for hydrophobic bioactive components.3. To examine the impact ofprocessing and food matrix effects on the oxidative stability of bioactive polyphenols in foods and the bioactivity of these compounds in models of human disease.4. Touse current and novel human testing methods to measure sensory properties of foods andbiologically driven market segmentation with special attention tovariation in human chemosensory genes on sensations evoked by foods and food ingredients, and the effect on genetic variation on food choice.5. Todevelop information useful in understanding the application, efficacy and survival of probiotic bacteria in foods and supplements.6. To explore theeffect of farm to fork operation on the anti-inflammatory/anti-cancer activity of plant foods/extracts/supplements.7. Toinvestigate the nutritional and physical functionality of biopolymers as components of whole foods, and develop new materials and material processing methods utilizing biopolymers.
Project Methods
The project will employ well-established and novel scientific methods to acheive its objectives. These methods will include the use of purified enzymes, human and animal cell lines, and animal models to determine efficacy, mechanism of action, safety, and bioavailability/metabolism of food ingredients of interest. Analytical techniques including chromatography, mass spectrometry, electron paramagnetic resonance spectroscopy, and nucelar magnetic resonance spectroscopy will be used to examine chemical stability and the interactions between individual food ingredients. The impact of new ingredients on the physical properties of foods will be examined using well-established techniques including reological analysis, differential scanning calorimetry, x-ray crystallography, and eletron microscopy. We will employ well-established and novel sensory science approaches to determine the impact of various food ingredients and formulations on consumer acceptability, and the impact of genetic variability on these relationships. Studies on probiotics will utilize state-of-the art genomics techniques as well as standard microbiological techniquest to examine effects of microbes of interest on both physical and heath-related functionality.

Progress 07/01/14 to 06/30/19

Outputs
Target Audience:The target audience reached by this project during the current reporting period included: scientists involved in food science and nutrition research, public health scientists, food industry executives and scientists, extension educators, and the general public. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Research training opportunities were provided for 21 graduate students and 5 post-doctoral fellows as part of this project. These opportunities included mentored-research training, as well as, training in public speaking, scientific writing, and college teaching. How have the results been disseminated to communities of interest?Faculty and students presented the results of their studies at various scientific meetings including: Experimental Biology, Nutrition 2019, The Pangborn Conference in Sensory Science, and the annual meetings of the American Chemical Society, the American Dairy Science Association, and the American Society for Enology and Viticulture. Results were disseminated to stakeholders through short courses including the Fundamentals of Food Science short-course, the Wine Quality Improvement workshop, and the Principles of Sensory Evaluation workshop. In addition, faculty and students communicated the results of their work through interviews with the media. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? The overall goal of this project was to provide new insights into the physical and nutritional functionality of foods and food ingredients. By understanding the ways in which food ingredients contribute to the overall nutritional value, safety, and quality of foods, we can provide guidance to food industry stakeholders on how to develop new foods and food ingredients, improve the stability and shelf-life of foods, and enhance their overall quality. We can provide guidance to public health officials and the medical community on how foods and food ingredients might mitigate the development of chronic disease and enhance quality of life. During this performance period, members of this project generated new knowledge on (1) how specific foods might play a role in the prevention of chronic diseases such as metabolic syndrome and cancer; (2) how genetics, culture, and food environment impact food choice and eating behavior; and (3) how novel food ingredients and processing methods can alter the physical properties and chemical stability of foods, and the bioavailability of nutrients and non-nutritive biomolecules. Goal 1: In this reporting period, we examined the impact of processing (fermentation and roasting) on the anti-inflammatory effects of cocoa. We found that while these processing steps did reduce total phenolic content, the impact on bioactivity was more complicated. In some cases, processed cocoas had greater beneficial effects. This appears to be related to the formation of novel bioactive components during the fermentation and roasting steps. Studies are on-going to identify these compounds and elucidate their anti-inflammatory mechanisms of action. In addition, we examined the mechanisms by which green tea alone and in combination with exercise can improve non-alcoholic fatty liver disease. We identified the peroxisome proliferator activated receptor alpha (PPARalpha) as a key regulator of these effects. In mice that are deficient in PPARalpha, the beneficial effects of green tea were lost. Our studies continue to shed light on the potential beneficial health effects of polyphenol-rich foods, and provide insight into the impact of processing on these effects. These results could lead to the development of "health-related" quality control markers that could guide food processors in their efforts to produce more healthful foods. Goal 2: We examined the impact of chemical treatments and novel processing (i.e. high pressure jet processing) on the structure and function of the case micelle. The casein micelle plays an important role in carrying natural hydrophobic molecules in milk and can be used as a carrier for exogenous molecules such as drugs. We found that micelle size affects the composition of associated phospholipids, and thus may impact the nutritional quality of the milk. Further, we found that high pressure jet processing alters the structure of the casein micelle and the physical properties of the resultant milk. These changes may indicate that the carrying capacity of the casein micelle is altered by processing. Further studies are underway. Goal 3: We performed research that aimed to elucidate some of the key mechanisms that govern low molecular weight, volatile thiol stability in wine and beer in the presence of transition metals (e.g., copper, iron, manganese). While volatile thiols are minor components of food, they play a major role in terms of food quality due to their exceeding low sensory threshold values and susceptibility to oxidation reactions. Our research helped to determine that the practice of copper fining (i.e., the intentional addition of copper salts to wine for the purpose of removing certain off-odors) inadvertently leads to a host of chemical reactions that can dramatically and negatively affect wine quality. While this work was performed in a wine system, these findings are applicable to broader food industry. We have also investigated how novel grape maceration parameters can be altered in order to increase the concentrations of aroma-active (thiols) and bioactive compounds (phenolics) in both juice and wine. Goal 4: We examined how the addition of spices might improve vegetable liking and increase consumption among adolescents. We piloted recipes in the context of a high school lunch program and measured liking, intake, and consumption. Further, we conducted laboratory experiments to measure intake and liking in children. Our results indicate that while spices may improve intake and increase willingness to try again, more work is needed develop recipes that match spices with foods in a culturally-appropriate way. Goal 5: The experiments supporting goal 5 were completed in years 1 - 4 of the project. During that time, we examined the potential health-beneficial effects of probiotics in collaboration with investigators in the Department of Nutritional Sciences at Penn State. We found that consumption of Bifidobacterium animalis subsp. lactis (BAL) BB12 reduced some markers of inflammation in human subjects. By contrast, BB12 consumption did not alter serum lipid levels or fecal short-chain fatty acids. We also compared the anti-inflammatory activity of various strains of BAL using in vitro models. These studies showed that anti-inflammatory activity is strain-dependent. More work is needed to understand the mechanisms underlying these differences. Goal 6: We continued to examine the potential efficacy of table grapes for the prevention of colon cancer in an animal model. We found that table grapes appear to selectively kill colon cancer stem cells, cells that are critical for overall growth and maintenance of the tumor. These cytotoxic effects were related to inhibition of the beta-catenin/Wnt signaling pathway, which is altered early in the development of colon cancer. Further studies are needed to determine which compounds in grapes are responsible for these activities and to assess how varieties of table grapes might differ in terms of their colon cancer preventive efficacy. In addition, we examined the usefulness of vacuum-frying as an alternative to conventional frying for preservation of bioactive phytochemicals in potatoes, to limit the development of frying-related toxins, and to reduce the fat content in resultant potato chips. We found that vacuum-frying, which allows chips to be fried at lower temperatures, results in the formation of lower levels of acrylamide and in greater retention of total phenolics and some anthocyanins. The former compound is a toxin, whereas the latter have been shown to have potential beneficial health effects. Goal 7: We continued to investigate the usefulness of electrospinning to create novel biobased materials from starch and starch inclusions as a delivery system for small molecules including vitamins, flavor molecules, and drugs. We optimized the electrospinning process to spin fiber mats into water. This allows manufacturers to avoid the use of toxic solvents and simplifies application of the process for food and biomedical applications. We also explore the inclusion of natural fibers such as nanocellulose and pullulan with starch to improve the strength and resilience of the resultant fiber mats. Key outcomes of our project include a change in knowledge about the physical and nutritional functionality of foods and food ingredients. The results of our laboratory and pilot-scale studies were disseminated to our fellow scientists, industry stakeholders, and clinical and translational health researchers through peer-reviewed scientific publications, presentations, and short-courses. Our work serves as the basis for larger-scale industrial development of novel processes and food ingredients, and clinical trials to evaluate the clinical efficacy of certain food and food ingredients for improvement of public health and prevention of chronic disease.

Publications

  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Van Buiten, C. B., Yennawar, N. H., Pacheco, C., Hatzakis, E., & Elias, R. J.(2019). Physicochemical interactions with (-)-epigallocatechin-3-gallate drives structural modification of celiac-associated immunostimulatory peptide a2-gliadin (57-89) at physiological conditions. Food & Function, 10, 2997-3007.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Reilly, S. M., Goel, R., Trushin, N. M., Bitzer, Z. T., Elias, R. J., Muscat, J. E., & Richie, J. P. (2019). Effects of charcoal on carbonyl delivery from commercial, research, and make�-your�-own cigarettes. Chemical Research in Toxicology, 31(12), 1339-1347.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Durand, E., Zhao, Y., Ruesgas-Ram�n, M., Figueroa-Espinoza, M. C., Lamy, S., Coupland, J. N., Elias, R. J., & Villeneuve, P. (2019). Evaluation of antioxidant activity and interaction with radical species using the Vesicle Conjugated Autoxidizable Triene (VesiCAT) assay. European Journal of Lipid Science and Technology, 1800419.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Dabas, D., Elias, R. J., Ziegler, G. R., & Lambert, J. D. (2019). In vitro antioxidant and cancer inhibitory activity of a colored avocado seed extract. International Journal of Food Science, 2019, 6509421.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Kreitman, G. Y., Elias, R. J., Jeffery, J. W., & Sacks, G. L. (2019). Loss and formation of malodorous volatile sulfhydryl compounds during wine storage. Critical Reviews in Food Science and Nutrition, 59(11), 1728-1752.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Elder, A. S., Coupland, J. N., & Elias, R. J. (2018). Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions. Food Chemistry, 272, 174-181.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Bitzer, Z. T., Goel, R., Reilly, S. M., Elias, R. J., Silakov, A., Foulds, J. A., Muscat, J. E., & Richie, J. P. (2018). Effect of flavoring chemicals on free radical formation in electronic cigarette aerosols. Free Radical Biology and Medicine, 120(20), 72-79.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Van Buiten, C. B., Lambert, J. D., & Elias, R. J. (2018). Green tea polyphenols mitigate gliadin-mediated inflammation and permeability. Molecular Nutrition & Food Research, 62, 1-8.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Tran, M. Roberts, R. F., Felix, T. L., and F. M. Harte. (2018). Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk. Journal of Dairy Science. 101, 3887-3899.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Nolden AA, Lenart G, Hayes JE. (2019). Putting out the fire  efficacy of common beverages in reducing oral burn from capsaicin. Physio Behav. 208, 112557.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Perry DM, Byrnes NK, Heymann H, Hayes JE. (2019). Rejection of labrusca-type aromas in wine differs by wine expertise and geographic region. Food Qual Pref. 74, 147-154.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Iatridi V, Hayes JE, Yeomans MR. (2019). Quantifying sweet taste liker phenotypes: time for some consistency in the classification criteria. Nutrients. 11, 129-153.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Iatridi V, Hayes JE, Yeomans MR. (2019). Reconsidering the classification of sweet taste liker phenotypes: a methodological review. Food Qual Pref. 72, 56-76.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Higgins MJ, Hayes JE. (2019). Learned color taste associations in a repeated brief exposure paradigm. Food Qual Pref. 71, 354-365.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Fritts JR, Bermudez MA, Hargrove RL, Alla L, Fort C, Lang Q, Cravener T, Rolls BJ, DAdamo CR, Hayes JE, Keller KL. (2019). Using herbs and spices to increase intake among rural adolescents. Journal of Nutrition Education and Behavior. 51, 806-816.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Kong L, Perez-Santos, Ziegler GR. (2019). Effect of guest structure on amylose-guest inclusion complexation. Food Hydrocolloids 97, 105188
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Wang H, Ziegler GR. (2019). Electrospun nanofiber mats from aqueous starch-pullulan dispersions: Optimizing dispersion properties for electrospinning. International journal of biological macromolecules 133, 1168-1174.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Shi L, Hopfer H, Ziegler GR, Kong L. (2019). Starch-menthol inclusion complex: structure and release kinetics. Food Hydrocolloids. 97, 105183
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Wang H, Kong L, Ziegler GR. (2019). Aligned wet-electrospun starch fiber mats. Food hydrocolloids 90, 113-117
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Bakke AJ, Zavari T, Ziegler GR, Hayes. (2019). Using sensory and consumer science in drug delivery system optimization: mixed methods in women of color as a case study. Food quality and preference 73, 293-30
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Lambert JD, VanDusen SR, Cockroft JE, Smith E, Greenwood DC, Cade JE (2019) Bitter taste sensitivity, food intake, and risk of malignant cancer in the UK Womens Cohort Study. Eur J Nutr. 58, 2111  21.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Hatzakis E, Mazzola E, Shegog RM, Ziegler GR, Lambert JD (2019) Perseorangin: a natural pigment from avocado (Persea americana) seed. Food Chem. 293, 15  22.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Dabas D, Elias RJ, Ziegler GR, Lambert JD (2019) In vitro antioxidant and cancer inhibitory activity of a colored avocado seed extract. Int J Food Sci. 2019: 6509421.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Racine KC, Lee AH, Wiersema BD, Huang H, Lambert JD, Stewart AC, Neilson AP (2019) Development and characterization of a pilot-scale model cocoa fermentation system suitable for studying the impact of fermentation on phenolic compounds and quality of cocoa. Foods. 8, 102.
  • Type: Journal Articles Status: Published Year Published: 2019 Citation: Dabas D, Ziegler GR, Lambert JD (2019) Anti-inflammatory properties of a colored avocado seed extract. Adv Food Technol Nutr Sci. 5, 8  12


Progress 10/01/17 to 09/30/18

Outputs
Target Audience:The target audience reached during this period included: (1) the scientific community in food science and nutrition research; (2) industry stakeholders; (3) the public health research community; and (4) the general public. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The project provided opportunities for undergraduate and graduate students, as well as post-doctoral associates and visitng scholars. These opportunities have included training in technical aspects of research in the laboratory as well as the opportunity to present scientific results to peers by attendance at regional, national, and international scientific meetings. How have the results been disseminated to communities of interest?Our results have been disseminated through post presentations, oral presentations, and peer-reviewed scientific publications. We have given presentations and written reports for industry stakeholders and partners. We have also issued press releases and given interviews with the media to disseminate results to the general public. What do you plan to do during the next reporting period to accomplish the goals?Over the next 12 months: we will continue to study the impact of processing on bioactivity and phytochemical composition of plant-based food and food ingredients including cocoa, tea, beer, and wine. We plan to expand these efforts to also look at the impact of plant genetics and growing conditions on phytochemistry and bioactivity. we plan to incorporate genetic testing into our ongoing NIH/R01 "Brain mechanisms of overeating in children" to test whether genes that influence taste for bitter and fat influence children's laboratory intake, neural response to food cues, and prospective weight gain. In addition, we also plan to start a new project related to flavor exposure in toddlers to test whether repeated exposure to a variety of flavors (using herbs and spices) influences longer term acceptance of a healthy diet. This work will extend upon our community based studies to improve upon the palatability of vegetables served to children. we will continue to examine impact of taste genetics on variation in sensations evoked by food and food ingredients and how this impacts food choice. We plan to expand these studies to investigate how these differences impact health outcomes. We will collaborate with investigators doing human intervention and epidemiological studies to identify the role of taste genetics as a risk factor for chronic diseases, and potential strategies to mitigate these risks. we will continue to prepare probiotic containing yogurt drink and conduct studies focused on developing improved plant-based frozen desserts. we will continue to examine the utility of food macromolecules include the caseine micelle and starch as delivery systems for nutrients and other bioactive molecules. we will examine the efficacy and mechanism of action of bioactive molecules in foods such as cocoa, tea, and berries. focus on the safety of these molecules when delivered in non-traditional dosing forms (i.e. supplements) compared to delivery in foods. We will also work towards translating our research from animal models to human subjects.

Impacts
What was accomplished under these goals? Objective 1. We have made significant progress in understanding the impact of dietary polyphenols from cocoa and green tea on metabolic syndrome and chronic inflammatory diseases. This includes new insight into the underlying mechanisms of action, the structural features necessary for bioactivity, as well as the impact of processing on the bioactivity of the food.For example, we have found that the impact of roasting on cocoa phytochemistry is complex that while certain polyphenols of interest are reduced by roasting, others are increased. These results indicate that it may be possible to optimize roasting conditions to improve the health beneficial effects of cocoa. Objective 2. We have found that alkylresorcinols derived from rye may be an effective alternative to synthetic chemical emulsifiers in foods. These compounds additionally possess antioxidant activity which may improve the stability lipids in foods containing alkylresorcinol emulsifiers. These results should support the efforts of industry stakeholders to identify "clean label" alternatives to synthetic emulsifiers and preservatives. Objective 3. As part of our continuing studies on the interaction of polyphenols and proteins, we found that green tea polyphenols bind to gliadin and reduce its digestibility and its ability to induce inflammation in vitro. These results suggest that green tea polyphenols may be useful in reducing the symptoms of celiac disease and gluten intolerance. These results build on previous studies from our laboratory on the oxidative stability of polyphenols in the presence of dietary proteins. Objective 4. We have developed and published several studies on methods to improve vegetable selection, intake, and acceptance in children and adolescents. These methods include using herbs and spices and flavor variety to improve vegetable choice and consumption at a meal. We have made progress in understandingthe interactions between taste active compounds in food, human genetics, and food choice. These studies have yielded insight into limitations of previous approaches and opportunities for future studies. Objective 5. We have continued to prepare and analyze yogurt drink containing B. animalis ssp. lactis BB12 used in a study to assess the incidence of diarrhea in children administered antibiotics for respiratory infection and a in a study and for a study to assess the immune modulating effects of the probiotic. In addition, we initiated studies to evaluate the use or reduced mineral milk protein isolates in high-protein ice creams and a project assessing factors important in plant-based frozen dessert manufacture. Objective 6. We explored the impact of frying operations on the chemistry and anticancer activity of purple-fleshed potatoes. We found that vacuum frying improved retention of bioactive polyphenols and in vitro anticancer activity compared to conventional frying. These results, if confirmed in in vivo models of colon cancer, will provide guidance to potato processors on how best to preserve and improve the health-related bioactivity of their products. Objective 7. We have continued to explore the use of food macromolecules for delivery of bioactive molecules and nutrients and the impact of processing on the structures of these molecules. These studies have generated data that are relevant to both animal (i.e. diary) and plant-based (i.e. starch) food systems.

Publications

  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Reilly SM, Goel R, Bitzer Z, Elias RJ, Foulds J, Muscat J, Richie JP Jr (2018) Little cigars, filtered cigars, and their carbonyl delivery relative to cigarettes. Nicotine Tob Res. 20:S99-S106.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Kong L, Stapleton JJ, Ziegler GR (2018) Characterization of macromolecular orientation in ?-carrageenan fibers using polarized Fourier-transform infrared spectroscopy. Vibrational Spectroscopy 94: 61-65
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Gunenc A, Kong L, Elias RJ, Ziegler RJ (2018) Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran. Food chemistry 259: 1-6
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Kong L, Bhosale R, Ziegler GR (2018) Encapsulation and stabilization of ?-carotene by amylose inclusion complexes. Food Research International. 105: 446-452
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Kong L, Yucel U, Yoksan R, Elias RJ, Ziegler GR (2018) Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy. Food Hydrocolloids. 82: 82-88
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Qu Y, Harte FM, Elias RJ, Coupland JN (2018) Effect of ethanol on the solubilization of hydrophobic molecules by sodium caseinate. Food Hydrocolloids. 77: 454-459
  • Type: Books Status: Published Year Published: 2018 Citation: Coupland JN (2018) Crystallization of Lipids in Oil?in?Water Emulsion States. John Wiley and Sons. 431 pp.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Zhang H, Dudley EG, Harte F (2017) Critical Synergistic Concentration of Lecithin Phospholipids Improves the Antimicrobial Activity of Eugenol against Escherichia coli. Applied and Environmental Microbiology. 83: e01583-17.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: James KD, Kennett MJ, Lambert JD (2018) Potential role of the mitochondria as a target for the hepatotoxic effects of (-)-epigallocatechin-3-gallate in mice. Food Chem Toxicol. 111: 302  9.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Stanley TH, Van Buiten CB, Baker SA, Elias RJ, Anantheswaran RC, Lambert JD (2018) Impact of Roasting on the Flavan-3-ol Composition, Aroma Chemistry, and In Vitro Pancreatic Lipase Inhibitory Activity of Cocoa Beans. Food Chem. 255: 414  420.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Van Buiten CB, Lambert JD, Elias RJ (2018) Green tea polyphenols mitigate gliadin-mediated inflammation and permeability in vitro. Mol Nutr Food Chem. 62: e1700879.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2018 Citation: Lambert JD, VanDusen SR, Cockroft JE, Smith E, Greenwood DC, Cade JE (2018) Bitter taste sensitivity, food intake, and risk of malignant cancer in the UK Womens Cohort Study. Eur J Nutr. doi: 10.1007/s00394-018-1772-4.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Khoo WYH, Chrisfield BJ, Colantonio AJ, Lambert (2018) Vitamin-supplemented chewing gum can increase salivary and plasma levels of a panel of water- and fat-soluble vitamins in healthy human subjects. J Func Foods. 50: 37  44.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Goel R, Bitzer ZT, Reilly SM, Bhangu G, Trushin N, Elias RJ, Foulds J, Muscat J, Richie JP Jr (2018) Effect of Charcoal in Cigarette Filters on Free Radicals in Mainstream Smoke. Chem Res Toxicol. 31:745-751.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Goel R, Bitzer ZT, Reilly SM, Foulds J, Muscat J, Elias RJ, Richie JP Jr (2018) Influence of Smoking Puff Parameters and Tobacco Varieties on Free Radicals Yields in Cigarette Mainstream Smoke. Chem Res Toxicol. 31:325-331.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Bitzer ZT, Goel R, Reilly SM, Elias RJ, Silakov A, Foulds J, Muscat J, Richie JP Jr (2018) Effect of flavoring chemicals on free radical formation in electronic cigarette aerosols. Free Radic Biol Med. 120:72-79.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Bitzer ZT, Goel R, Reilly SM, Foulds J, Muscat J, Elias RJ, Richie JP Jr (2018) Effects of Solvent and Temperature on Free Radical Formation in Electronic Cigarette Aerosols. Chem Res Toxicol. 31:4-12.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Baker AN, Miranda AM, Garneau NL, Hayes JE (2018) Self-reported Smoking Status, TAS2R38 Variants, and Propylthiouracil Phenotype: An Exploratory Crowdsourced Cohort Study. Chemical Senses. 43: 617-625
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Rawal S, Hoffman HJ, Hayes JE, Byrnes NK, Glennon SG, Duffy VB (2018) Associations between Chronic Cigarette Smoking and Taste Function: Results from the 2013-2014 National Health and Nutrition Examination Survey (NHANES). Chemical Senses. 43: E231-E231
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Hoffman HJ, Li CM, Coldwell SE, Rawal S, Bartoshuk LM, Losonczy (2018) Taste Assessments in Two Population Health Exam Surveys: NIH Toolbox Norming Study, 2011, and National Health and Nutrition Examination Survey (NHANES), 2013-2014. Chemical Senses. 43: E169-E170.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Wang G, Hayes J, Ziegler G, Roberts R, Hopfer H (2018) Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy. Beverages. 4: 73
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Adise, S., Geier, C., Roberts, N. J., White, C. N., & Keller, K. L. (2018). Is brain response to food rewards related to overeating? A test of the reward surfeit model of overeating in children. Appetite, 128, 167-179.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Masterson, T. D. , Kirwan, B., Davidson, L. E., Larson, M., Keller, K. L., Fearnbach, S. N., Evans, A., & J. D. (2018). Brain reactivity to visual food stimuli after moderate-intensity exercise in children. Brain Imaging and Behavior, 12(4), 1032-1041.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Burgess, B., Melis, M., Scoular, K., Driver, M., Schaich, K. M., Keller, K. L., Tomassini Barbarossa, I., & Tepper, B. J. (2018). Effects of CD36 Genotype on Oral Perception of Oleic Acid Supplemented Safflower Oil Emulsions in Two Ethnic Groups: A Preliminary Study: Effects of CD36 genotype. Journal of Food Science, 83(5), 1373-1380.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Loeb, K. L., Radnitz, C., Keller, K. L., Schwartz, M., Zucker, N., Sue, M., Richard, P. N., Shannon, M., & DeLaurentis, D. (2018). The application of optimal defaults to improve elementary school lunch selections: proof of concept. Journal of School Health, 88(4), 265-271.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Fritts, J. R., Fort, C., Quinn Corr, A., Lang, Q., Alla, L., Cravener, T., Hayes, J. E., Rolls, B. J., D'Adamo, C., & Keller, K. L. (2018). Herbs and spices increase liking and preference for vegetables among rural high school students. Food Quality and Preference. 68, 125-34.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Keller, K. L, English, L. K., Fearnbach, S. N., Lasschuijt, M., Anderson, K., Bermudez, M., Fisher, J. O., Rolls, B. J., & Wilson, S. J. (2018). Brain response to food cues varying in portion size is associated with individual differences in the portion size effect in children. Appetite, 125, 139-151.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Carney, E. M., Stein, W. M., Reigh, N. A., Gater, F. M., Bakke, A. J., Hayes, J. E., & Keller, K. L. (2018). Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters. Physiology and Behavior, 188, 48-57.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Radnitz, C., Loeb, K. L., Keller, K. L., Schwartz, M., Boutelle, K., Todd, L., & Marcus, S. (2018). Effect of default menus on food selection and consumption in a college dining hall simulation study. Public Health Nutrition, 7, 1-11.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Keller, K. L. (2017). Brain stimulation for treatment of obesity: will stimulating the prefrontal cortex reduce overeating? American Journal of Clinical Nutrition, 106(6), 1331-1332.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Moding KJ, Ferrante MJ, Bellows LL, Bakke AJ, Hayes JE, Johnson SL (2018) Variety and content of commercial infant and toddler vegetable products manufactured and sold in the United States. The American Journal of Clinical Nutrition. 107: 576-583
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Bakke AJ, Stubbs CA, McDowell EH, Moding KJ, Johnson SL, Hayes JE (2018) Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables. Appetite. 126: 90-101.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Huang, Z., Huang, S., Cong, H., Li, Z., Li, J., Keller, K. L., Shearer, G. C., Kris-Etherton, P. M., Wu, S., & Gao, X. (2017). Smell and taste dysfunction are associated with higher total cholesterol concentrations in Chinese adults. Journal of Nutrition, 147(8), 1546-1551.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: M. Tran, R. Roberts, T.L. Felix, F.M. Harte, 2018. Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk. Journal of Dairy Science, 101(5):3887-3899.
  • Type: Journal Articles Status: Published Year Published: 2018 Citation: Cherie Z, Ziegler GR, Gemede HF, Woldegiorgis AZ (2018) Optimization and modeling of teff-maize-rice based formulation by simplex lattice mixture design for the preparation of brighter and acceptable injera. Cogent Food & Agriculture 4: 1443381


Progress 10/01/16 to 09/30/17

Outputs
Target Audience:The target audience for this project includes: stakeholders involved in research, development, and marketing of new and existing foods and food ingredients; scientists, physicians and educators involved in reseach and the dissemination of information related to the impact of food and food ingredients on human health; and the consumers wishing to make informed decisions regarding food purchases. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The participating faculty members in this project have provided training opportunities to 36 graduate students, 7 undergraduate students, and 5 postdoctoral and visiting scholars. How have the results been disseminated to communities of interest?The members of the project have reported the results of their studies in peer-reviewed scientific papers. In addition, the participants presented the results of their studies at national scientific meetings including the Annual Meetings of the Institute of Food Technologists, the American Chemical Society, the American Dairy Science Association, and the Association for Chemoreception Sciences, and the Experimental Biology Meeting.? What do you plan to do during the next reporting period to accomplish the goals?The faculty participants in this project have on-going research projects related to the goals outlined previously. Dr. Lambert's laboratory is actively investigating the impact of polyphenols from cocoa and tea on markers of fatty liver disease, and soy components including soy protein and fiber on inflammation and cancer in laboratory animal models. Dr. Elias' laboratory is investigating the processes that underlie oxidative changes in food systems and has initiated new research to look at the role of free radical production in the potential adverse effects of electronic cigarettes. Dr. Hayes' research group is exploring the relationship between genetic polymorphisms, human cultural and behavioural activities, and consumer sensitivity to various taste-related sensory inputs. Dr. Harte's laboratory has ongoing research focused on the impact of non-thermal processing on the chemical and physical properties of milk and the use of the casein micelle as a carrier of hydrophobic molecules. Dr. Robert's research group is actively investigating strain-specific differences in health-related effects probiotic bacteria and the functional performance of these organisms in various dairy products. He and Dr. Lambert will continue to collaborate on the impact of these organisms on inflammation in models of human disease. Dr. Vanamala's laboratory has on-going research efforts focused on the anti-inflammatory effects of various foodstuffs and has initiated investigation into the role of stem cells as a target for the anticancer activity of dietary polyphenols. Dr. Ziegler's laboratory is working on optimizing the performance of starch-based biomaterials for applications in food and health-related application. He is also actively investigating the impact of various processing parameters on the health-related functionality of chocolate in collaboration with Drs. Lambert and Hayes. Dr. Coupland's research group has on-going studies related to physical structures of emulsions, the development of new natural emulsifying agents, and the use of emulsions as delivery systems for food-derived small molecules. Dr. Keller has on-going research focused on expanding the results of her other age groups of children and the development of new strategies to increase fruit and vegetable intake among this population.?

Impacts
What was accomplished under these goals? We completed testing on the pilot phase of our project with 3-5 year-old children and reported findings at the Annual Association for Chemoreception Sciences meeting in 2017. We are currently submitting these findings for peer-review at Physiology and Behavior. We completed the initial phase of taste testing as well as the first phase of our cafeteria intervention study at Bald Eagle Middle/High School in Central, PA. Results of this study were reported to the advisory board of McCormick Science Institute as well as at the annual Pangborn Sensory meeting in Rhode Island. We also reported a summary of the findings to the School Nutrition Association of Pennsylvania annual meeting. During the previous year, we performed research that aimed to elucidate some of the key mechanisms that govern low molecular weight, volatile thiol stability in wine and beer in the presence of transition metals (e.g., copper, iron, manganese). While volatile thiols are minor components of food, they play a major role in terms of food quality due to their exceeding low sensory threshold values and susceptibility to oxidation reactions. Our research helped to determine that the practice of copper fining (i.e., the intentional addition of copper salts to wine for the purpose of removing certain off-odors) inadvertently leads to a host of chemical reactions that can dramatically and negatively affect wine quality. While this work was performed in a wine system, these findings are applicable to broader food industry. We have also investigated how novel grape maceration parameters can be altered in order to increase the concentrations of aroma-active (thiols) and bioactive compounds (phenolics) in both juice and wine. Over the last several years we have sequenced and annotated the genomes of multiples strains of B. animalis ssp. lactis and used this data to develop a strain-level typing systems that can be employed to differentiate strains from foods and from clinical samples. Genome analysis of other members of the group suggests there is unexplored diversity within the group. Results of our study on efficacy of different probiotic delivery vehicles revealed no difference in efficacy when delivered in yogurt or in a capsule. Analysis in changes in fecal microbiome for participants in the study revealed no major changes due to the intervention and showed participants microbiome structure tended to remain stable of the 5 periods of analysis. Our research in this period was concerned with the effects of structure on the sensory properties of food and the effects of structure on the effectiveness of antimicrobials. We showed that consumers don't notice the reduction of fat in ice cream and that physical binding reduced the bitterness of caffeine in foods. We also showed that nanoparticle delivery systems affects the antimicrobial power of essential oils and nisin. Dr. Hayes reported research findings in peer-reviewed articles, book chapters, and at multiple scientific meetings. Dr. Hayes also delivered invited talks at the University of Colorado Anschutz Medical Campus in Denver, the Centre de Recherche en Neuropsychologie et Cognition [CERNEC] at the University of Montreal in Montreal, Quebec, and the Weurman Flavor Symposium in Graz Austria. He was also an organizing chair of the 12th biennial Pangborn Sensory Science Symposium held in Providence RI, which was attended by 1000+ individuals from 45 countries. His work was disseminated to the general public via interviews with the popular media, including Cook's Science, WHYY's The Pulse, Vice.com, and The Guardian (UK). We have found that dietary administration polyphenols derived from cranberries and green tea, as well as soy protein can mitigate inflammatory conditions, specifically fatty liver disease and ulcerative colitis, in animal models. Moreover, we have identified the mitochondria as an important cellular target for the biological effects of dietary polyphenols. We have also collaborated with Dr. Roberts to examine the anti-inflammatory activity of probiotic bacteria in the context of ulcerative colitis. Our preliminary data suggest that the efficacy of the bacteria vary at the strain-level. These results have been published in a number of peer-reviewed journals and presented at national scientific meetings including Experimental Biology and the annual meeting of the Institute of Food Technologists. Recently we have found using -omics-based approach that purple-fleshed potatoes, even after baking, could suppress high-fat diet induced colonic-inflammation in human-relevant pig model. We discovered BMI-1 stem cells in the pig colon. BMI-1 stem cells are present in human but not in mice. BMI-1 stem cells are implicated in colon carcinogenesis. We also showed that these stem cells respond to obesogenic diet even before changes in caloric intake, weight gain as well as serum insulin, glucose and iron levels. BMI-1 stem cell zone correlates with the proteobacteria levels (gut bacterial dysbiosis) and innate immunity-driven low-grade chronic inflammation. The synergistic effect of low concentrations of lecithin and lecithin phospholipids together with eugenol against various strains of Escherichia coli was demonstrated. Lecithin is widely used throughout the food industry as a natural and innocuous emulsifier. Recent research demonstrated that at a proper concentration "window", lecithin promotes bioactivity by mechanism beyond physical stability. A prototype was developed for the automatic determination of emulsifying slat concentration and temperature leading to the dissociation of casein micelles. The effect of high pressure jet processing on the foaming and emulsifying properties of skim and whole milk was demonstrated, and applied to the stabilization of chocolate milk. We developed chemical analysis methods to differentiate between brown and white varieties of Ergostis tef based on free and bound phenolic fractions. By principal component analysis, separation in the first principal component was dominated by large hydrophobic compounds eluting in the flavonoid portion of the chromatogram. Ferulic acid was found to be the most abundant phenolic compound in the bound fraction with the DZ-Cr-384 (Kuncho) variety having the highest ferulic acid content (280.73 μg/g DTF). There were no significant differences in total phenolic content between varieties as determined by the Folin-Ciocalteu assay.

Publications

  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Reilly, S. M., Goel, R., Trushin, N. M., Elias, R. J., Foulds, J. A., Muscat, J. E., Liao, J., & Richie, J. P. (2017). Brand variation in oxidant production in mainstream cigarette smoke: Carbonyls and free radicals Food Chem. Toxicol., 106, 147-154.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Reilly, S. M., Goel, R., Bitzer, Z. T., Elias, R. J., Foulds, J. A., Muscat, J. E., & Richie, J. P. (2017). Effects of topography-related puff parameters on carbonyl delivery in mainstream cigarette smoke. Chem. Res. Toxicol., 30(7), 1463-1469.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Elias, R. J., Hopfer, H., Hofstaedter, A. N., & Hayes, J. E. (2017). Man vs. machine: A junior level laboratory exercise comparing human and instrumental detection limits. J. Food Sci. Educ., 16(3), 72-76.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Tenney, K., Hayes, J. E., Euston, S. R., Elias, R. J., & Coupland, J. N. (2017). Binding of caffeine and quinine by whey protein and the effect on bitterness. J. Food Sci., 82(2), 509-516.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Kreitman, G. Y., Danilewicz, J. C., Jeffery, D. W., & Elias, R. J. (2017). Copper(II) mediated hydrogen sulfide and thiol oxidation to disulfides and organic polysulfanes, and their reductive cleavage in wine: Mechanistic elucidation and potential applications. J. Agric. Food Chem., 65(12), 2564-2571.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Homich, L. J., Elias, R. J., Vanden Heuvel, J. E., & Centinari, M. (2017). Impact of fruit-zone leaf removal on rotundone concentration in Noiret. Am. J. Enol. Vitic, 68(4).
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Carrasco-S�nchez, V., Kreitman, G. Y., Folch-Cano, C., Elias, R. J., & Laurie, V. F. (2017). Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substances. Food Chem., 224, 207-211.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Bitzer, Z. T., Wopperer, A. L., Chrisfield, B. J., Tao, L., Cooper, T., Vanamala, J., Hayes, J. E., Elias, R. J., & Lambert, J. D. (2017). Soy protein concentrate mitigates markers of colonic inflammation and loss of gut barrier function in vitro and in vivo. ?J. Nutr. Biochem., 40, 201-208.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Goel, R., Bitzer, Z. T., Reilly, S. M., Trushin, N. M., Foulds, J. A., Muscat, J. E., Liao, J., Elias, R. J., & Richie, J. P. (2017). Variation in free radical yields from U.S. marketed cigarettes. Chem. Res. Toxicol., 30(4), 1038-1045.
  • Type: Book Chapters Status: Published Year Published: 2017 Citation: Elias, R. J., & Decker, E. A. (2017). Antioxidants and their mechanisms of action. In Akoh C.C. (Ed.), Food lipids: Chemistry, nutrition, and biotechnology. (4th ed.) . Oxford, UK: CRC Press, Francis & Taylor LLC.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Reddivari, L., Charepalli, V., Radhakrishnan, S., Vadde, R., Elias, R. J., Lambert, J. D., & Vanamala, J. (2016). Grape compounds suppress human colon cancer stem cells in vitro and in a rodent model of colon carcinogenesis. BMC Complement. Altern. Med., 16(278).
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Sheridan, M. K., & Elias, R. J. (2016). Reaction of acetaldehyde with wine flavonoids in the presence of sulfur dioxide. J. Agric. Food Chem., 64(45), 8615-8624.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Meng, H., Y. Lee, Z. Ba, J. Peng, J. Lin, A. S. Boyer, J. A. Fleming, E. J. Furumoto, R. F. Roberts, P. M. Kris-Etherton, and C. J. Rogers. 2016. Consumption of Bifidobacterium animalis subsp. lactis BB-12 impacts upper respiratory tract infection and the function of NK and T cells in healthy adults. Molecular Nutrition & Food Research 60(5):1161-1171
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Meng, H., Y. Lee, Z. Ba, J. A. Fleming, E. J. Furumoto, R. F. Roberts, P. M. Kris-Etherton, C. J. Rogers. 2017. Consumption of Bifidobacterium animalis subsp. lactis BB-12 in yogurt reduced expression of TLR-2 on peripheral blood-derived monocytes and pro-inflammatory cytokine secretion in young adults. European Journal of Nutrition. 56(2):649-661
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Tan, T., Z. Ba, M. E. Sanders, F. D'Amico, R. F. Roberts, K. H. Smith, and D. Merenstein. 2017. Safety of Bifidobacterium animalis subsp. lactis (B. lactis) Strain BB-12-Supplemented Yogurt in Healthy Children. J. Pediatr. Gastroenterol. Nutr. 64(2):302-309
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Chandreskar, V, Coupland, J.N. and Ananthrewaran, R.C. 2017. Characterization of Nisin Containing Chitosan-Alginate Microparticles, Food Hydrocolloids, 69, 301-307. Trinetta, V, Morgan, MT, Coupland, JN and Yucel, U. 2017. Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems, Journal of Food Science, 82: 471-476.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Rolon ML, Bakke AJ, Coupland JN, Hayes JE, Roberts RF. 2017. Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. J Food Sci. 100:5217-5227
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Running CA, Hayes JE. 2017. Sip and Spit or Sip and Swallow: choice of method differentially alters taste intensity estimates across stimuli. Physiol Behav. 181:95-99.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Reyes, MM, Castura J, Hayes JE. 2017. Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply. J Sens Stud. 32:e12270.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Johnson SL, Hayes JE. 2017. Developmental Readiness, Caregiver and Child Feeding Behaviors, and Sensory Science as a Framework for Feeding Young Children. Nutrition Today. 52(S):S30-40.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Hayes JE, Johnson SL. 2017. Sensory Aspects of Bitter and Sweet Tastes during Early Childhood. Nutrition Today. 52(S):S41-51.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Pickering GJ, Hayes JE. 2017. Influence of Biological, Experiential and Psychological Factors in Wine Preference Segmentation. Australian Journal of Grape and Wine Research. 23:154161.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Nolden AA, Hayes JE. 2017. Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported Intake. Food Qual Pref. 55:26-34.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Running CA, Ziegler GJ, Hayes JE. 2016. Degree of free fatty acid saturation influences chocolate rejection in human assessor. Chem Senses. 42 (2):161-166.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Ziegler GR, Hayes JE, Lambert JD. 2016. Chocolate not necessarily healthier or tastier. PNAS. 113(42):e6318.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Running CA, Hayes JE. 2016. Expectation and expectoration: information manipulation alters spitting volume, a common proxy for salivary flow. Physiol Behav. 167:180187.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Ryan CM, Khoo W, Stewart AC, OKeefe SF, Lambert JD, Neilson AP (2017) Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activity of cocoas with different processing histories. Food & Function. 8:74656.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Hao X, Xiao H, Ju J, Lee MJ, Lambert JD, Yang CS (2017) Green tea polyphenols inhibit colorectal tumorigenesis in azoxymethane-treated F344 rats. Nutr Cancer 69:62331.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Glisan SL, Grove KA, Yennawar NH, Lambert JD (2017) Inhibition of pancreatic lipase by black tea theaflavins: comparative enzymology and in silico modeling studies. Food Chem. 216:296300.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Vernarelli JA, Lambert JD (2017) Flavonoid intake is inversely associated with obesity and C-reactive protein in US adults. Nutr Diabetes. 7:e276.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Richter CK, Skulas-Ray AC, Gaugler TL, Lambert JD, Proctor DN, Kris-Etherton PM (2017) Incorporating freeze dried strawberry powder into a high-fat meal does not alter postprandial indices of arterial stiffness or blood markers of cardiovascular disease: a randomized controlled trial. Am J Clin Nutr. 105:31322.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bitzer ZT, Elias RJ, Vijay-Kumar M, Lambert JD (2016) (-)-Epigallocatechin-3-gallate decreases colonic inflammation and permeability in a mouse model of colitis, but reduces macronutrient digestion and exacerbates weight loss. Mol Nutr Food Res. 60:226774.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Charepalli V, Reddivari L, Radhakrishnan S, Eriksson E, Xiao X, Kim SW, Shen F, Vijay-Kumar M, Li Q, Bhat VB, et al. Pigs, Unlike Mice, Have Two Distinct Colonic Stem Cell Populations Similar to Humans That Respond to High-Calorie Diet prior to Insulin Resistance. Cancer Prev Res (Phila). United States; 2017;10:44250.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Dain A, Repossi G, Diaz-Gerevini GT, Vanamala J, Das UN, Eynard AR. Long chain polyunsaturated fatty acids (LCPUFAs) and nordihydroguaiaretic acid (NDGA) modulate metabolic and inflammatory markers in a spontaneous type 2 diabetes mellitus model (Stillman Salgado rats). Lipids Health Dis. 2016;15.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Farook VS, Reddivari L, Mummidi S, Puppala S, Arya R, Lopez-Alvarenga JC, Fowler SP, Chittoor G, Resendez RG, Kumar BM, et al. Genetics of serum carotenoid concentrations and their correlation with obesity-related traits in Mexican American children. Am J Clin Nutr. 2017;106.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Indugu N, Vecchiarelli B, Baker LD, Ferguson JD, Vanamala JKP, Pitta DW. Comparison of rumen bacterial communities in dairy herds of different production. BMC Microbiol. 2017;17.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Reddivari L, Veeramachaneni DNR, Walters WA, Lozupone C, Palmer J, Hewage MKK, Bhatnagar R, Amir A, Kennett MJ, Knight R, et al. Perinatal Bisphenol A Exposure Induces Chronic Inflammation in Rabbit Offspring via Modulation of Gut Bacteria and Their Metabolites. mSystems. United States; 2017;2.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Sido A, Radhakrishnan S, Kim SW, Eriksson E, Shen F, Li Q, Bhat V, Reddivari L, Vanamala JKP. A food-based approach that targets interleukin-6, a key regulator of chronic intestinal inflammation and colon carcinogenesis. J Nutr Biochem. 2017;43:117.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Vanamala JKP, Massey AR, Pinnamaneni SR, Reddivari L, Reardon KF. Grain and sweet sorghum (Sorghum bicolor L. Moench) serves as a novel source of bioactive compounds for human health. Crit Rev Food Sci Nutr. England; 2017;115.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Yeoh BS, Saha P, Singh V, Xiao X, Ying Y, Vanamala JK, Kennett MJ, Harvatine KJ, Joe B, Vijay-Kumar M. Deficiency of stearoyl-CoA desaturase-1 aggravates colitogenic potential of adoptively transferred effector T cells. Am J Physiol - Gastrointest Liver Physiol. 2016;311.
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Zhang, H., Dudley, E. G., and Harte, F. 2017. Critical Synergistic Concentration of Lecithin Phospholipids Improves the Antimicrobial Activity of Eugenol against Escherichia coli. Applied and Environmental Microbiology, 83(21):e01583-17
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Culler, M.D., Saricay, Y. , and Harte, F. 2017. The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration, Journal of Dairy Science, 100(6):4241-4252
  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Zhang, H., Dudley, E. G., Davidson, P. M., and Harte, F. 2017. Critical concentration of lecithin enhances the antimicrobial activity of eugenol against Escherichia coli. Applied and Environmental Microbiology, 83(8):e03467-16.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Ye, R., Hayes, D. G., Burton, R., Liu, A., Harte, F. M., and Wang, Y. 2016. Solvent-free lipase-catalyzed synthesis of technical-grade sugar esters and evaluation of their physicochemical and bioactive properties. Catalysts, 6(6):78.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Mohan, M. S., Ye, R. and Harte, F. 2016. Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk. International Dairy Journal 55:52-58.
  • Type: Theses/Dissertations Status: Published Year Published: 2017 Citation: Sliwinski A. 2017. Elucidating differences in phenolic profile between tef (Eragrostis tef) varieties using multivariate analyses. The Pennsylvania State University, M.S. Thesis, 85 p.
  • Type: Books Status: Published Year Published: 2017 Citation: Beckett ST, Fowler MS, Ziegler GR. 2017. Becketts Industrial Chocolate Manufacture and Use. John Wiley & Sons, Oxford, UK
  • Type: Book Chapters Status: Published Year Published: 2017 Citation: Ziegler GR, Hogg R. 2017. Particle Size Reduction. Ch. 9, In Becketts Industrial Chocolate Manufacture and Use. Beckett ST, Fowler MS, Ziegler GR (eds.), John Wiley & Sons, Oxford, UK, pp.216-240


Progress 10/01/15 to 09/30/16

Outputs
Target Audience:The target audience for this project includes: stakeholders involved in research, development, and marketing of new and existing foods and food ingredients; scientists, physicians and educators involved in reseach and the dissemination of information related to the impact of food and food ingredients on human health; and the consumers wishing to make informed decisions regarding food purchases. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The participating faculty members in this project have provided training opportunities to28 graduate students and3 postdoctoralscholars. How have the results been disseminated to communities of interest?The members of the project have reported the results of their studies in peer-reviewed scientific papers. In addition, the participants presented the results of their studies at national scientific meetings including the Annual Meetings of the Institute of Food Technologists, the American Chemical Society, the American Dairy Science Association, and the Association for Chemoreception Sciences, and the Experimental Biology Meeting. What do you plan to do during the next reporting period to accomplish the goals?The faculty participants in this project have on-going research projects related to the goals outlined previously. Dr. Lambert's laboratory is actively investigating the impact of polyphenols from cranberries, cocoa, and tea on markers of fatty liver disease, inflammation, and cancer. Dr. Elias' laboratory is investigating the processes that underlie oxidative changes in food systems including lipid systems and wine, and is actively investigatingthe role of free radical production in the potential adverse effects of electronic cigarettes. Dr. Hayes' research group is exploring the relationship between genetic polymorphism and consumer sensitivity to various taste-related sensory inputs. These relationships may ultimately impact intake of foods with potential health related activities (i.e. cruciferous vegetables). Dr. Harte's laboratory has ongoing research focused on understanding the structure of the casein micelle and its role as a carrier of hydrophobic molecules in milk. He has initiated a collaboration with Dr. Lambert to determine how lecithin might act as a carrier of bioactive components in mammalian systmes. Dr. Robert's research group is actively investigating strain-specific differences in health-related effects probiotic bacteria and the functional performance of these organisms in various dairy products. He and Dr. Lambert are co-advising a graduate student who is focused on characterizing differences in the anti-inflammatory effects of different probiotic bacteria. Dr. Vanamala's laboratory has on-goingresearch efforts focused on the anti-inflammatory effects of various foodstuffs using and the impact of processing on these effects using an "-omics"-based approach. Dr. Ziegler's laboratory is working on optimizing the performance of starch-based biomaterials for applications in food and health-related application. He is also actively investigating the impact of various processing parameters on the health-related functionality of chocolate in collaboration with Drs. Lambert and Hayes.

Impacts
What was accomplished under these goals? Goal 1. Dr. Lambert's laboratory has investigated the prevention of obesity-related fatty liver disease using cocoa, green tea, and cranberry extract. These studies have shown that these dietary components have efficacy at reducing liver fat content, reducing markers of hepatic inflammation and oxidative stress, and increasing markers related to fat metabolism. In addition, Dr. Lambert's grouphas investigated the impact of processing on the phytochemical composition of cocoa and the potential impacts of these changes on health-related functionality. These studies have indicated that while in some cases processing leads to a loss in important bioactive components, in other cases processing (i.e. roasting) can increase the levels of important bioactive components and may improve the anti-inflammatory functionality of the resultant cocoa. These studies have involved collaborative efforts with other faculty in the Department ofFood Science, as well as faculty in Nutritional Sciences, Biochemistry and Molecular Biology, and Biobehavioral Health. Dr. Lambert has also established collaborations with investigators at Virginia Tech University. Goal 2. Dr. Harte's laboratory has published seminal work examining the interactions between low molecular weight hydrophobic compounds and native caseine micelles. These studies have included an examination of fatty acids, B vitamins, as well as pharmaceutical agents. The results provide insight into the basic biology of caseins and their physiological function as well as demonstrate their potential usefulness as delivery vehicles for small hydrophobic molecules (i.e. vitamins or drugs) of interest. In addition, Dr. Harte has examined the potential usefulness of other small physical structures in food for the delivery of bioactive components. Specifically, his group has examined the potential application of lecithin nanostructures for the delivery of antimicrobial and anticancer compounds in bacterial and mammalian systems. Goal 3. Drs. Coupland and Elias have collaborated on a number of important studies to understand the impact of physical structures in food on the stability of oxygen labile small molecules including lipids and polyphenols. These studies have explored the potential application of alkylresorcinols derived from grains as alternatives to classical emulsifiers and their potential to serve an antioxidant function in lipid-containing foods. They have also used electron paramagnetic resonance spectroscopy in conjunction with chemically-modified spin trapping agents to examine region specific oxidation reactions in lipid-in-water emulsions. These studies provide an opportunity to more precisely understand the oxidation chemistry within lipid structures in foods and devise methods to reduce these reactions and thereby improve food quality. In addition, Dr. Elias's research group has examined the impact of oxidation/reduction reactions in wine systems and sought to better understand the impact of transition metal catalyzed reactions involved in both oxidative as well as reductive quality loss. These studies provide fundamental chemical knowledge about post-fermentation reactions in wine and provide an opportunity to develop interventions to improve wine quality. Goal 4. Dr. Hayes's research group has published a number of seminal publications on the impact of genetic variability on taste perception, and the potential role that these differences might play in consumer acceptance of various foods. His research team has begun to integrate psychophysical methodologies with molecular biological approaches to examine the expression of taste receptors in various populations. Specifically, they have implemented a fungiform papillae biopsy protocol and used it to compare the expression of TRPV1 receptors with psychophysical data on perceived burn of capsaicin. Dr. Hayes's group has also published several studies to refine methodologies used in sensory science, and thereby provided critical improvements to questions being asked by the field. These studies have included the use of surface-response analysis, isobolograms, and other approaches that provide an understanding of the potential interactions between various components in foods, and the impact that these interactions might have on chemosensory perception. Dr Hayes has worked collaboratively with Dr. Ziegler to explore the impact of processing parameters on consumer acceptability of food and non-food consumer products. Goal 5. Dr. Roberts's group has made progress toward understanding differences in potential human-relevant biological activity of probiotic bacteria. He has collaborated with faculty in the Department of Nutritional Sciences to determine the potential gut-related anti-inflammatory effects of probiotic bacteria and the impact of delivery matrix (yogurt vs capsule) on these effects. He has also collaborated with Dr. Lambert to use in vitro models of gastrointestinal inflammation to compare the anti-inflammatory efficacy of several strains of Bifidobacterium animalisssp. Lactis. Preliminary results of these studies indicate that the anti-inflammatory effects may be strain-specific. Studies are on-going to confirm these results. These studies represent a critical effort in precisely understanding the potential health-related effects of probiotic bacteria and the factors that dictate efficacy. Goal 6. Dr. Vanamala's group has examined the impact of processing on the potential health-related effects of whole foods. Specifically, he has collaborated with other faculty in the Department of Food Science to examine the impact of various cooking and post-harvest storage approaches on the anticancer and anti-inflammatory effects of colored potatoes. These studies have the potential to guidefood processorsin using techniques to maximize the potential health-related functionality of their products. Dr. Vanamala's research group has also examined the fundamental mechanisms underlying the anticancer related functionality of foods and food-derived components. He has collaborated with Dr. Lambert to investigate the colon cancer preventive effects of grapes and grape-derived phytochemicals. An area of emphasis has been to understand the role of cancer stem cells in the anticancer effects of these components. Goal 7. Dr. Ziegler's group has examined the phytochemicals associated with biopolymers in grains and cocoa, and the impact of processing on these phytochemicals. Specifically, his group has examined the impact of sourdough fermentation on the phenolic profile of varieties of tef. The results indicate that fermentation liberates phenolic compounds bound to cell wall fiber, and may potentially make them more bioavailable. He has collaborated with Dr. Lambert to investigate the phytochemicals associated with biopolymers in cocoa (i.e. fiber in the cocoa nib and cocoa shell), and to determine the impact of processing (i.e. roasting and alkalization) on the profiles of these compounds. These results have the potential to shed light on the mechanisms by which cocoa exerts its anti-inflammatory effects, as well as to provide a rationale for the development of cocoa shells (a low value waste product) into a value-added product.

Publications

  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Ryan, C. M., Khoo, W., Ye, L. Y., Lambert, J. D., O'Keefe, S. F., Neilson, A. P., Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa. Journal of Agricultural and Food Chemistry 2016, 64 (18), 3616-3625.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Yeoh, B. S., Olvera, R. A., Singh, V., Xiao, X., Kennett, M. J., Joe, B., Lambert, J. D., Vijay-Kumar, M., Innate immune protein lipocalin-2 and iron mitigate EGCG-mediated inhibition of myeloperoxidase. Journal of Immunology 2016, 196.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: San Yeoh, B., Olvera, R. A., Singh, V., Xiao, X., Kennett, M. J., Joe, B., Lambert, J. D., Vijay-Kumar, M., Epigallocatechin-3-Gallate Inhibition of Myeloperoxidase and Its Counter-Regulation by Dietary Iron and Lipocalin 2 in Murine Model of Gut Inflammation. American Journal of Pathology 2016, 186 (4), 912-926.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Hao, L., Huang, K. H., Ito, K., Sae-Tan, S., Lambert, J. D., Ross, A. C., Fibroblast Growth Factor 21 (Fgf21) Gene Expression Is Elevated in the Liver of Mice Fed a High-Carbohydrate Liquid Diet and Attenuated by a Lipid Emulsion but Is Not Upregulated in the Liver of Mice Fed a High-Fat Obesogenic Diet. Journal of Nutrition 2016, 146 (2), 184-190.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Mohan, M. S., Ye, R., Harte, F., Initial study on high pressure jet processing using a modified waterjet on physicochemical and rennet coagulation properties of pasteurized skim milk. International Dairy Journal 2016, 55 52-58.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Harte, F., Food Processing by High-Pressure Homogenization. High Pressure Processing of Food: Principles, Technology and Applications 2016 123-141.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Fleming, E. E., Ziegler, G. R., Hayes, J. E., Salivary Precipitation Index (SPI) is a better predictor of oral astringency for tannic acid than for alum. Chemical Senses 2015, 40 (7), 595-595.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Primrose, R. J., Zaveri, T., Bakke, A. J., Ziegler, G. R., Moskowitz, H. R., Hayes, J. E., Drivers of Vaginal Drug Delivery System Acceptability from Internet-Based Conjoint Analysis. Plos One 2016, 11 (3).
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Vanamala, J. K. P., Knight, R., Spector, T. D., Can Your Microbiome Tell You What to Eat? Cell Metabolism 2015, 22 (6), 960-961.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Farook, V. S., Reddivari, L., Chittoor, G., Puppala, S., Arya, R., Fowler, S. P., Hunt, K. J., Curran, J. E., Comuzzie, A. G., Lehman, D. M., Jenkinson, C. P., Lynch, J. L., DeFronzo, R. A., Blangero, J., Hale, D. E., Duggirala, R., Vanamala, J., Metabolites as novel biomarkers for childhood obesity-related traits in Mexican-American children. Pediatric Obesity 2015, 10 (4), 320-327.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Massey, A. R., Reddivari, L., Radhakrishnan, S., Charepalli, V., Hewage, E. K. K., Ramakrishna, V., Vanamala, J. K. P., Pro-apoptotic activity against cancer stem cells differs between different parts of sweet sorghum. Journal of Functional Foods 2016, 23 601-613.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Singer, S. J., Hayes, J. E., Gray, G. C., Kiang, M. V., Making time for learning-oriented leadership in multidisciplinary hospital management groups. Health Care Management Review 2015, 40 (4), 300-312.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Nolden, A. A., Hayes, J. E., Associations between ethanol perception and alcohol intake. Chemical Senses 2015, 40 (7), 608-609.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Perry, D. M., Hayes, J. E., Determining the Detection Thresholds for Methyl Anthranilate (MA) in Water versus Wine. Chemical Senses 2015, 40 (7), 609-609.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Reyes, M. M., Hayes, J. E., Does sweetener synergy depend on multiple T1R2/T1R3 receptor binding sites? Chemical Senses 2015, 40 (7), 616-617.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Perry, D. M., Hayes, J. E., Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2-Aminoacetophenone. Foods 2016, 5 (2).
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Sanyal, S., O'Brien, S. M., Hayes, J. E., Feeney, E. L., TongueSim: Development of an Automated Method for Rapid Assessment of Fungiform Papillae Density for Taste Research. Chemical Senses 2016, 41 (4), 357-365.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Kelley, K. M., Primrose, R., Crassweller, R., Hayes, J. E., Marini, R., Consumer peach preferences and purchasing behavior: a mixed methods study. Journal of the Science of Food and Agriculture 2016, 96 (7), 2451-2461.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Nolden, A. A., McGeary, J. E., Hayes, J. E., Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes. Physiology & Behavior 2016, 156 117-127.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2016 Citation: Kreitman, G. Y., Danilewicz, J. C., Jeffery, D. W., Elias, R. J., Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1: Copper-Catalyzed Oxidation. Journal of Agricultural and Food Chemistry 2016, 64 (20), 4095-4104.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Kreitman, G. Y., Danilewicz, J. C., Jeffery, D. W., Elias, R. J., Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 2: Iron- and Copper-Catalyzed Oxidation. Journal of Agricultural and Food Chemistry 2016, 64 (20), 4105-4113.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Homich, L. J., Scheinberg, J. A., Elias, R. J., Gardner, D. M., Effects of Co-Inoculation on Wine-Quality Attributes of the High-Acid, Red Hybrid Variety Chambourcin. American Journal of Enology and Viticulture 2016, 67 (2), 245-250.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Wang, Q. Y., Durand, E., Elias, R. J., Tikekar, R. V., Generation of reactive oxidative species from thermal treatment of sugar solutions. Food Chemistry 2016, 196 301-308.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Coban, H. B., Demirci, A., Patterson, P. H., Elias, R. J., Enhanced Phenylpyruvic Acid Production with Proteus Vulgaris by Optimizing of the Fermentation Medium. Acta Alimentaria 2016, 45 (1), 1-10.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Coban, H. B., Demirci, A., Patterson, P. H., Elias, R. J., Enhanced phenylpyruvic acid production with Proteus vulgaris in fed-batch and continuous fermentation. Preparative Biochemistry & Biotechnology 2016, 46 (2), 157-160.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Meng, H. C., Lee, Y., Ba, Z. Y., Peng, J. Y., Lin, J. L., Boyer, A. S., Fleming, J. A., Furumoto, E. J., Roberts, R. F., Kris-Etherton, P. M., Rogers, C. J., Consumption of Bifidobacterium animalis subsp lactis BB-12 impacts upper respiratory tract infection and the function of NK and T cells in healthy adults. Molecular Nutrition & Food Research 2016, 60 (5), 1161-1171.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Bakke, A. J., Shehan, C. V., Hayes, J. E., Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk. Food Quality and Preference 2016, 49 92-99.


Progress 10/01/14 to 09/30/15

Outputs
Target Audience:The target audience for this project includes: stakeholders involved in research, development, and marketing of new and existing foods and food ingredients; scientists, physicians and educators involved in reseach and the dissemination of information related to the impact of food and food ingredients on human health; and the consumers wishing to make informed decisions regarding food purchases. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The participating faculty members in this project have provided training opportunities to 34 graduate students and 12 post-doctoral and visiting scholars. How have the results been disseminated to communities of interest?The members of the project have reported the results of their studies in peer-reviewed scientific papers. In addition, the participants presented the results of their studies at national scientific meetings including the Annual Meetings of the Institute of Food Technologists, the American Chemical Society, the American Dairy Science Association, and the Association for Chemoreception Sciences, and the Experimental Biology Meeting. What do you plan to do during the next reporting period to accomplish the goals?The faculty participants in this project have on-going research projects related to the goals outlined previously. Dr. Lambert's laboratory is actively investigating the impact of polyphenols from cranberries, cocoa, and tea on markers of obesity, inflammation, and cancer in laboratory animal models. Dr. Elias' laboratory is investigating the processes that underlie oxidative changes in food systems and has initiated new research to look at the role of free radical production in the potential adverse effects of electronic cigarettes. Dr. Hayes' research group is exploring the relationship between genetic polymorphism and consumer sensitivity to various taste-related sensory inputs. These relationships may ultimately impact intake of foods with potential health related activities (i.e. cruciferous vegetables). Dr. Harte's laboratory has ongoing research focused on understanding the structure of the casein micelle and its role as a carrier of hydrophobic molecules in milk. Dr. Robert's research group is actively investigating strain-specific differences in health-related effects probiotic bacteria and the functional performance of these organisms in various dairy products. Dr. Vanamala's laboratory has on-going research efforts focused on the anti-inflammatory effects of various foodstuffs using and the impact of processing on these effects using an "-omics"-based approach. Dr. Ziegler's laboratory is working on optimizing the performance of starch-based biomaterials for applications in food and health-related application. He is also actively investigating the impact of various processing parameters on the health-related functionality of chocolate in collaboration with Drs. Lambert and Hayes.

Impacts
What was accomplished under these goals? (goal 1) Research in Dr. Lambert's laboratory has focused on the impact of dietary polyphenols and protein components on cancer, metabolic syndrome, and inflammation. We have also evaluated the relative safety of these compounds when delivered in non-traditional dosage forms (supplements vs dietary administration). We have found that the mitochondria represents a central target for dietary polyphenols, both for the beneficial anticancer effects as well as the toxic effects of high doses of dietary polyphenols. In the context of ulcerative colitis, soy protein improved markers of inflammation and oxidative stress. These studies provide high quality preclinical data to support new human intervention studies. Our results provide a better understanding for the putative health beneficial effects of dietary phytochemicals and their safety profile. (goal 2) Research in Dr. Harte's lab focused on the structure-function properties of the casein proteins in bovine milk and the use of nonthermal technologies to improve functionality of food ingredients. Throughout last year, members of the lab were able to demonstrate that the casein micelles in milk are natural delivery systems for low molecular hydrophobic compounds from mother to young. This is relevant as until now the agreed biological function for casein proteins was reduced to transport calcium and aminoacids. Lab members were also able to demonstrate that both, high pressure and organic solvents (e.g. ethanol), promote increased binding to hydrophobic probes to casein micelles. The latter is a step forward towards the use of casein proteins to facilitate the transport and delivery of targeted molecules (e.g. insoluble flavors and antimicrobials) in aqueous food and pharmaceutical systems. Results from research activities during 2014-2015 were used to submit a research proposal on the subject of drug delivery systems using casein micelles to the National Institutes of Child Health and Human Development. Research outcomes on structure-function properties of casein micelles were presented in industry oriented seminars (Kraft Foods, General Mills; Dean Foods, PepsiCo) as well as national conferences (Institute of Food Technologists annual meeting, American Dairy Science Association annual meeting). Research in Dr. Coupland's laboratory showed that, contrary to the common paradigm, multilayers at the surface do not protect moderately lipophilic compounds in emulsions from oxidation. In other work we showed that chaining the lipophilicity of the reactive compound changed its distribution between phases and its stability to chemical degradation. (goal 3) We have investigated the mechanism of interaction between hydrophobic and hydrophilic antioxidants in dispersed lipid systems, which serve as models for both heterogeneous foods and, potentially, biological systems. Related to this work was an investigation of antioxidant partitioning within food lipid dispersions and liposomes, which lead to new information about the physical localization of small molecules in complex systems as a function of hydrophobicity. Our results provided further evidence that food matrix composition has a profound effect on its oxidative stability. We continued to develop methodology to determine the in situ localization of antioxidants in heterogeneous systems (food emulsions, liposomes, animal cell models). (goal 4) Dr. Hayes reported research findings in peer-reviewed articles, book chapters, and at multiple scientific meetings. Dr. Hayes also delivered an invited plenary talk at the biennial Pangborg Sensory Science Symposium in Goteborg, Sweden for winning the Elsevier Food Quality and Preference 'Investigator of the Future' Award for his contributions to the field, as well as an invited talk at the Academy of Nutrition and Dietetics Food and Nutrition Expo and Conference (FNCE) in Nashville TN. His work was disseminated to the general public via interviews with the popular media, including US News and World Reports, The Atlantic, Forbes, and NPR Morning Edition. Finally, in the reporting period, Dr. Hayes coedited a book ("Chemesthesis: Chemical Touch in Food and Eating") that is currently being typeset by Wiley for release in early 2016. This work continues to make advances on Dr. Hayes' work on the biological and psychological basis of human dietary behavior and food choice. Advances were also made on applied psychophysical testing methods, and routine sensory evaluation projects were completed for academic and industrial partners. (goal 5) Two low-fat strawberry yogurt drinks with the probiotic Bifidobacterium animalis subsp. lactis BB-12 (BB-12) added before and after fermentation were developed for this clinical trial. The survival of BB-12 in the two yogurt drinks during shelf life was evaluated. The results suggest that BB-12 added to yogurt before fermentation survived better during shelf life possibly due to their adaptation to acidic environment. The main objective of the study was to assess the effect of different delivery matrixes (yogurt vs. capsule) on the efficacy of BB-12 in humans. The primary outcome was gut transit time (GTT), which was measured at baseline, and after each treatment using wireless motility capsule (SmartPill). No significant treatment effect was detected in this study cohort (generally healthy adults), but GTT was found to correlate with other parameters measured (i.e. food intake, lipids, fecal short chain fatty acids). Secondary outcomes were fecal short chain fatty acid (SCFA) as measured by gas chromatography (GC), and gut microbiota determined by 16S rDNA based Illumina sequencing. Again, no significant treatment effect was found on either outcome due to the large inter- and intra-individual variations observed. Results of this study were reported at the annual meetings of IFT and EB. The findings of this study will provide useful information for the dairy industry regarding the survivability of BB-12 in yogurt. More importantly, the clinical data of this study will serve as references for future probiotic researches. (goal 6) MicroRNAs (miRs, miRNAs) play central roles in gene regulation. We assessed the effects of milk processing, storage, somatic cell content, and handling by consumers on the degradation of miRNAs in milk and dairy products. Pasteurization and homogenization caused more than 63% loss of miR-200c and miR-29b( involved in bone health and cancer prevention). Heating in the microwave caused a 40% loss of miR-29b but no loss of miR-200c. The milk fat content had no effect on miRNA stability during storage and microwave heating. The concentrations of miRNAs in dairy products were considerably lower than in store-bought milk. We conclude that processing of milk by dairies and handling by consumers causes a significant loss of miRNAs. Our findings establish the need to develop novel processing methods that protect miRNAs in milk which have significant impact on human health upon consumption. (goal 7) The mechanical strength of starch nano- and micro-fibers was improved by the addition of minor amounts of other compatible biopolymers or nano-particles, such as nano-clays or nano-cellulose. The formation and structure of V-type starch-guest inclusion complexes was investigated through the incorporation of a series of compounds containing either 10 or 16 carbons, varying in functional group (e.g., alcohols, aldehydes, carboxylic acids, esters), and structure (e.g. presence of a double bond or branched). The crystallographic and thermal properties of each amylose-guest complex were determined. Interpretation of the data is ongoing. We are developing novel non-woven fabrics based on electrospun starch for, among other uses, biomedical applications including wound dressings. These materials are inherently non-toxic, biocompatible, bioresorbable, non-allergenic and capable of delivering therapeutic agents.

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Tao L, Park JY, Lambert JD. The differential pro-oxidative effects of the green tea polyphenol, (-)-epigallocatechin-3-gallate, in cancerous and normal oral cells are related to differences in sirtuin 3 signaling. Mol. Nutr. Food Res., 2015, 59, 20311.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: McCrea CE, West SG, Kris-Etherton PM, Lambert JD, Gaugler TL, Teeter DL, Sauder KA, Gu Y, Glisan SL, Skulas-Ray AC. Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments. J. Transl. Med., 2015, 13, 719.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: James KD, Forester SC, Lambert JD. Dietary pretreatment with green tea polyphenol, (-)-epigallocatechin-3-gallate reduces the bioavailability and hepatotoxicity of subsequent oral bolus doses of (-)-epigallocatechin-3-gallate. Food Chem. Toxicol., 2015, 76, 1038.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Sae-tan S, Rogers CJ, Lambert JD. Decaffeinated green tea and voluntary exercise induce gene changes related to beige adipocyte formation in high fat-fed obese mice. J Func. Foods., 2015, 14, 210-14.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Bitzer ZT, Glisan SL, Dorenkott MR, Goodrich KM, Ye L, O'Keefe SF, Lambert JD, Neilson AP. Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation. J Nutr. Biochem., 2015, 26, 82731.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Cheema, M., Mohan M., Campagna, S. R., Jurat-Fuentes, J. L., Harte, F. 2015. The association of low molecular weight hydrophobic compounds to native casein micelles in milk. Journal of Dairy Science, 2015, 98, 51555163.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Corzo-Mart�nez, M., Mohan, M., Dunlap, J., and Harte, F. 2015. Effect of Ultra-High Pressure Homogenization on the Interaction between Bovine Casein Micelles and Ritonavir. Pharmaceutical Research, 2015, 321055-1071.
  • Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Durand E., Zhao Y., Coupland J.N., Elias R.J. 2015. Assessing interactions between lipophilic and hydrophilic antioxidants in food emulsions. J. Agric. Food Chem. (in press).
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Goel R., Durand E., Trushin N., Prokopczyk B., Foulds J., Elias R.J., Richie J.P. 2015. Highly reactive free radicals in electronic cigarette aerosols. Chem. Res. Toxicol., 28 (9), 16751677.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Leong W., Berton-Carabin C.C., Lecomte J., Villeneuve P., Zhao Y., Elias R.J., Coupland J.N. 2015. Effect of lipophilization on the distribution and reactivity of ingredients in emulsions. J. Colloid Interface Sci., 459, 3643.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Zhao Y., Elias R.J., Coupland J.N. 2015. Effect of food structure on the distribution and reactivity of small molecules. Current Opinion in Food Science, 2214-7993.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Sheridan M.K., Elias R.J. Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation. 2015. Food Chem., 177, 1722.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Forester SC, Lambert JD. The catechol-O-methyltransferase inhibitor, tolcapone, increases the bioavailability of unmethylated (-)-epigallocatechin-3-gallate in mice. J. Func. Foods., 2015, 17, 1838.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Stanley TH, Smithson AT, Neilson AP, Anantheswaran RC, Lambert JD. Analysis of cocoa proanthocyanidins using reversed phase high performance liquid chromatography and electrochemical detection: application to studies on the effect of alkaline processing. J. Ag. Food Chem., 2015, 63, 59705.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Kwon SJ, Lambert JD, Yang CS, Hong J. Role of reactive oxygen species from the green tea catechin, (-)-epigallocatechin-3-gallate in growth modulation of intestinal cells. Food Sci. Biotechnol., 2015, 24, 154148.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Artegoitia, V. M., de Veth, M. J., Harte, F., Ouellet, D. R., and Girard, C. L. Casein hydrolysate and whey proteins as excipients for cyanocobalamin to increase intestinal absorption in the lactating dairy cow. Journal of Dairy Science, 2015, doi: 10.3168/jds.2015-9678.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Oh J., Giallongo F., Frederick T., Pate, J., Walusimbi S., Elias R.J., Wall E.H., Bravo D., Hristov A.N. 2015. Effects of dietary Capsicum oleoresin on productivity and immune responses in lactating dairy cows. J. Dairy Sci., 98, 63276339.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Chaprenet J., Berton-Carabin C.C., Elias R.J., Coupland J.N. 2014. Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions. Food Hydrocolloid. 42, 5665.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Hayes JE. An introduction to this Special Issue: Chemosensation and Health. Chemosen. Percept. 2015, 8, 109-111.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Coban H.B., Demirci A., Patterson P.H., Elias R.J. 2014. Screening of phenylpyruvic acid producers and optimization of culture conditions in bench scale bioreactors. Bioprocess Biosyst. Eng., 37, 23432352. Zhou L., Elias R.J. 2014. Influence of cysteine and methionine availability on protein peroxide scavenging activity and phenolic stability in emulsions. Food Chem., 146, 521530.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Nolden AA, Hayes JE. Perceptual qualities of ethanol depend on concentration, and variation in these percepts associates with drinking frequency. Chemosen. Percept., 2015, 8, 149-157.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Byrnes NK, Loss C, Hayes JE. Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience. Food Qual. Pref. 2015, 46, 142-150.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Webb J, Bolhuis D, Cicerale S, Hayes JE, Keast RSJ. The relationships between common measurements of taste function. Chemo. Percept., 2015, 8, 11-18.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Fleming EF, Ziegler GR, Hayes JE. Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent Stimuli. Food Qual. Prefer., 2015, 45, 41-49.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Hayes JE, Feeney EF, Nolden AA, McGeary JE. Quinine bitterness and grapefruit liking associate with allelic variants in TAS2R31. Chemical Senses., 2015, 40, 437-443.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Byrnes NK, Nestrud M Hayes JE. 2015. Perceptual mapping of chemesthetic stimuli in na�ve assessors. Chemo. Percept., 2015, 8, 19-32.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Li B, Hayes JE, Ziegler GR. Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milk. Food Qual. Prefer., 2015, 42, 27-36.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Byrnes NK, Hayes JE. Gender differences in the influence of personality traits on spicy food liking and intake. Food Qual. Prefer., 2015, 42, 12-19.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Antenucci RG, Hayes JE. 2015. Non-nutritive sweeteners are not supernormal stimuli. Int. J. Obesity., 2015, 39, 254-259.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Merenstein, D. J., F. D'Amico, C. Palese, A. Hahn, J. Sparenborg, T. Tan, H. Scott, K. Polzin, L. Kolberg and R. Roberts. Short-term, daily intake of yogurt containing Bifidobacterium animalis ssp. lactis Bf-6 (LMG 24384) does not affect colonic transit time in women. British J. Nutr. 2014, 111, 279-286.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Wolfe, L., R. F. Roberts, J. N Coupland. Encapsulation of aqueous components in solid fat beads: Studies of a model dye and a probiotic culture. J. Amer. Oil Chem. Soc. 2014, 92, 87-94.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Lomonaco, S. E. J. Furumoto, J. R. Loquasto, P. Morra, A. Grassi, and R. F. Roberts. Development of a rapid SNP-typing assay to differentiate Bifidobacterium animalis subsp. lactis strains used in probiotic-supplemented dairy products. J. Dairy Sci., 2015, 98, 804-812.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Merenstein, D. T. Tan, A. Molokin, K. Smith, R. F. Roberts, N. Shara, M. Mete, M.E. Sanders, and G. Solano-Aguilar. (2015). Safety of Bifidobacterium animalis subsp. lactis (B. lactis) strain BB-12-supplemented yogurt in healthy adults on antibiotics: a phase I safety study. Gut Microbes, 2015, 6, 66-77.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Murinda, S. E., R. F. Roberts, E. M. Kunze, and K. A. Rashid. Use of Interactive Laser-Scanning Imaging Cytometry (ILIC) for Real-Time Cytotoxicity Assessment of Bacteriocins Against Cultured Mammalian Cells. BioProcessing J., 2015, 13, 21-32.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Meng, H., Y. Lee, Z. Ba, J. A. Fleming, E. J. Furumoto, R. F. Roberts, P. M. Kris-Etherton, C. J. Rogers. 2015. In vitro production of IL-6 and IFN-? is influenced by dietary variables and predicts upper respiratory tract infection incidence and severity respectively in young adults. Front. Immunol., 2015, 6, 94.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Ba Z, Rogers CJ, Kris-Etherton PM, Furumoto EJ, Lee Y, Meng H, Fleming JA, and Roberts RF. 2015. The effect of Bifidobacterium animalis subsp. lactis BB-12 interventions on fecal short chain fatty acids production in humans. IFT Annual Meeting & Food Expo, Chicago, IL, July 13 (Poster presentation).
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ursell LK, Haiser HJ, Van Treuren W, Garg N, Reddivari L, Vanamala J, Dorrestein PC, Turnbaugh PJ, Knight R. 2014. The Intestinal Metabolome: An Intersection Between Microbiota and Host. Gastroenterol., 2014, 146, 1470-1476.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Lee Y, Roberts RF, Rogers CJ, Meng H, Ba Z, Fleming JA, Furumoto EJ, and Kris-Etherton PM. 2015. The efficacy of the probiotic Bifidobacterium animalis subsp. lactis BB-12 on regional gut transit times in a healthy population. FASEB J., 2015, 29S, 380.7.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Howard K, Jati KR, Baier S, Friemel T, Markham L, Vanamala J, Zempleni J. Loss of MiRNAs During Processing and Storage of Cows (Bos taurus) Milk. J. Agr. Food. Chem., 2015, doi: 10.1021/jf505526w.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Guard B, Barr J, Reddivari, L, Klemashevich, C, Jayaraman, A, Steiner J, Vanamala J, Suchodolski J. Characterization of Microbial Dysbiosis and Metabolomic Changes in Dogs with Acute Diarrhea. PLoS ONE, 2015, doi:10.1371/journal.pone.0127259.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Vidya S. Farook, Lavanya Reddivari, Geetha Chittoor, Sobha Puppala, Rector Arya, Sharon P. Fowler, Kelly J. Hunt, Joanne E. Curran, Anthony G. Comuzzie, Donna M. Lehman, Christopher P. Jenkinson, Jane L. Lynch, Ralph A. DeFronzo, John Blangero, Daniel E. Hale, Ravindranath Duggirala,Jairam Vanamala. Metabolites as Novel Biomarkers for Childhood Obesity-Related Traits in Mexican American Children. Pediatr. Obes. 2014, 10, 320-327.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Charepalli V, Reddivari L, Radhakrishnan S, Vadde R, Agarwal R, Vanamala J. Anthocyanin-containing purple-fleshed potatoes suppress colon tumorigenesis via elimination of colon cancer stem cells. J. Nutr. Biochem. 2015, doi:10.1016/j.jnutbio.2015.08.005.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Vadde R, Radhakrishnan S, Reddivari L and Vanamala J. Triphala Extract Suppresses Proliferation and Induces Apoptosis in Human Colon Cancer Stem Cells via Suppressing c-Myc/Cyclin D1 and Elevation of Bax/Bcl-2 Ratio. BioMed. Res. Int., 2015, doi:10.1155/2015/649263.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Maria, K, Radhakrishnan, S, Reddivari, L, Veeramacheneni, DNR, Vanamala, J. Colon Carcinogenesis: Influence of Western Diet-induced Obesity and Targeting Stem Cells Using Dietary Bioactive Compounds. Nutr., 2014, 30, 1242-1256.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Kong L., Ziegler G.R. Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose. Carbohydrate Polymers 2014, 111, 256-263.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Shegog R.M., Elias R.J., Ziegler G.R. Lambert J.D. Hass avocado (Persea americana) seed extract as a natural colorant. Planta Medica 2014, 80, 797-798.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Kong, L., Ziegler, G. R. Molecular Entanglement and Electrospinnability of Biopolymers. J. Vis. Exp. 2014, 91, e51933, doi:10.3791/51933.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Woldegiorgis A.Z., Abate D., Haki, G.D., Ziegler G.R. Antioxidant property of edible mushrooms collected from Ethiopia. Food Chemistry 2014, 157, 30-36.


Progress 07/01/14 to 09/30/14

Outputs
Target Audience: The target audiences for the research efforts of this project are scientists and other members of the Food Industry; academic scientists involved in food, nutrition, and public-health related research; physicians and public health officials; cooperative extension professionals involved in dissemination of health, agriculture, and nutrition information. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? The project has served as a mechanism for training undergraduate students, graduate students, and post-doctoral fellows. How have the results been disseminated to communities of interest? The results of this project are still preliminary, or being generated, and have not been disseminated to communities of interest. What do you plan to do during the next reporting period to accomplish the goals? We will continue the studies that have been initiated since the inception of the project. It is anticipated that all of the PIs associated with the project will present the results of these studies both as peer-reviewed publications, as well as oral presentations at national and international meetings.

Impacts
What was accomplished under these goals? This project was initiated July 1, 2014. We have initated studies in support ofthe major goals listed for the project. Specifically: Under goal 1 "To examine theprevention of metabolic syndrome and cancer by food ingredients, and develop knowledge with regard to theefficacy, underlying mechanism of action, and safety of these ingredients." The PI has begun studies to examine the efficacy of tart cherries, cocoa, cranberries in the prevention and mitigation of inflammation, obesity and metabolic syndromes. The PI is actively collecting data. Under goal 2 "To exlopre thestructure and function of food emulsions and the ability of these emulsions to serve as a delivery system for hydrophobic bioactive components." The PI has initiated studies to examine the partition of various hydrophobic molecules into emulsion systems of differing composition. The PI is actively collecting data. Under goal 3 "To examine the impact ofprocessing and food matrix effects on the oxidative stability of bioactive polyphenols in foods and the bioactivity of these compounds in models of human disease." The PI is conducting studies to examine the effect of various processing methods on the bioactivity of compounds in potatoes. The PI is actively collecting data. Under goal 4 "Touse current and novel human testing methods to measure sensory properties of foods andbiologically driven market segmentation with special attention tovariation in human chemosensory genes on sensations evoked by foods and food ingredients, and the effect on genetic variation on food choice." The PI is examining the sensory characteristics of a number of food components with putative beneficial health effects. The PI is actively collecting data. Under goal 5 "Todevelop information useful in understanding the application, efficacy and survival of probiotic bacteria in foods and supplements." The PI has initiated studies on the strain-specific effectsof probiotic organisms for th treatment of chronic colon inflammation using both in vitro and in vivo models. The PI is actively collecting data. Under goal 6 "To explore theeffect of farm to fork operation on the anti-inflammatory/anti-cancer activity of plant foods/extracts/supplements." The PI has initiated studies using potato bioactive molecules as the model compounds and is examining various agronomic and post-harvest processing effects on efficacy. The PI is actively collecting data. Under goal 7 "Toinvestigate the nutritional and physical functionality of biopolymers as components of whole foods, and develop new materials and material processing methods utilizing biopolymers." The PI has begun studies to examin the role of biopolymers as a means of enhancing addition and delivery ofnutrients in formulated foods. The PI is actively collecting data.

Publications