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Integration of multiple data sets in agricultural and food practices is critical for decision making, particularly if it affects product qualitative characteristics that influence decisions of producers and consumers about production strategies and purchases. Herein, we apply multidimensional data analysis to evaluate the grape chemical composition obtained via high-resolution metabolomics and vine growth characteristics following the application of early leaf removal (ELR), a canopy management technique implemented in cool climate viticulture. The application of discriminant analysis using a supervised PLS (sPLS-DA) algorithm along with multivariate analysis of variance reveals that ELR enhanced the concentration of several secondary metabolites, without compromising other berry attributes that are pivotal for the vinification process, such as sugar content. Overall, this study paves the way for highly effective integrated strategies (metabolomics and agricultural practices) that link laboratory analysis with vineyard management decisions.
Ilce G. Medina-Meza; Joshua VanderWeide; Cristobal Torres-Palacios; Paolo Sabbatini. Quantitative Metabolomics Unveils the Impact of Agricultural Practices in the Grape Metabolome. ACS Agricultural Science & Technology 2021, 1, 253 -261.
AMA StyleIlce G. Medina-Meza, Joshua VanderWeide, Cristobal Torres-Palacios, Paolo Sabbatini. Quantitative Metabolomics Unveils the Impact of Agricultural Practices in the Grape Metabolome. ACS Agricultural Science & Technology. 2021; 1 (3):253-261.
Chicago/Turabian StyleIlce G. Medina-Meza; Joshua VanderWeide; Cristobal Torres-Palacios; Paolo Sabbatini. 2021. "Quantitative Metabolomics Unveils the Impact of Agricultural Practices in the Grape Metabolome." ACS Agricultural Science & Technology 1, no. 3: 253-261.
Up to the 60% of the Western diet is characterized by consumption of high amounts of Ultra-processed foods (UPFs). From a nutritional standpoint, the high consumption of UPFs, including Fast-foods and Ready-to-Eat (RTE), emerges as a critical topic for public health linking nutritional quality and food safety. In the present work, we provide a systematic database of fatty acids composition of the most consumed UPFs in the US mid-western region. Saturate (SFA) and monounsaturated (MUFA) fatty acids were predominant in both FF and RTE, while health-beneficial polyunsaturated (PUFA) fatty acids were abundant only in seafood meals. Nutritional and non-nutritional attributes were correlated, finding positive correlation between caloric and sodium content. The significance of this study relies on providing new quantitative data for the most consumed UPFs, with the opportunity to define priority interventions for more advanced precision nutrition, especially for vulnerable populations.
Lisaura Maldonado-Pereira; Carlo Barnaba; Gustavo De Los Campos; Ilce Gabriela Medina-Meza. Evaluation of the Nutritional Quality of Ultra-Processed Foods (Ready to Eat + Fast Food): Fatty Acid Composition. 2021, 1 .
AMA StyleLisaura Maldonado-Pereira, Carlo Barnaba, Gustavo De Los Campos, Ilce Gabriela Medina-Meza. Evaluation of the Nutritional Quality of Ultra-Processed Foods (Ready to Eat + Fast Food): Fatty Acid Composition. . 2021; ():1.
Chicago/Turabian StyleLisaura Maldonado-Pereira; Carlo Barnaba; Gustavo De Los Campos; Ilce Gabriela Medina-Meza. 2021. "Evaluation of the Nutritional Quality of Ultra-Processed Foods (Ready to Eat + Fast Food): Fatty Acid Composition." , no. : 1.
Approximately two-thirds of US infants receive infant formula (IF) as a primary or sole nutritional source during the first six months of life. IF is available in a variety of commercial presentations; from a manufacturing standpoint, they can be categorized as powder- (PIF) or liquid- (LIF) based formulations. Thirty commercial IFs were analyzed in their oxidative and non-oxidative lipid profiles. We identified 7-ketocholesterol – a major end-product of cholesterol oxidation – as a potential biomarker of IF manufacturing. The statistical analysis allowed a re-classification of IF based on their metabolomic fingerprint, resulting in three groups assigned with low-to-high oxidative status. Finally, we modeled the dietary intake of cholesterol, sterols, and 7-ketocholesterol in the first year of life. The database provided in this study will be instrumental for scientists interested in infant nutrition, to establish bases for epidemiological studies aimed to find connections between nutrition and diet-associated diseases, such as sitosterolemia.
Alice Kilvington; Carlo Barnaba; Surender Rajasekaran; Mara L. Laurens Leimanis; Ilce G. Medina-Meza. Lipid profiling and dietary assessment of infant formulas reveal high intakes of major cholesterol oxidative product (7-ketocholesterol). Food Chemistry 2021, 354, 129529 .
AMA StyleAlice Kilvington, Carlo Barnaba, Surender Rajasekaran, Mara L. Laurens Leimanis, Ilce G. Medina-Meza. Lipid profiling and dietary assessment of infant formulas reveal high intakes of major cholesterol oxidative product (7-ketocholesterol). Food Chemistry. 2021; 354 ():129529.
Chicago/Turabian StyleAlice Kilvington; Carlo Barnaba; Surender Rajasekaran; Mara L. Laurens Leimanis; Ilce G. Medina-Meza. 2021. "Lipid profiling and dietary assessment of infant formulas reveal high intakes of major cholesterol oxidative product (7-ketocholesterol)." Food Chemistry 354, no. : 129529.
The objective of this study was to compare the antioxidant and fatty acid composition of conventionally raised commercial, free-range commercial, and pasture-raised local eggs. Egg characteristics and antioxidants were assessed, and the fatty acid composition was determined by gas chromatography-mass spectrometry. Pasture-raised egg yolk contained more retinol and significantly higher levels of carotenoids and α-tocopherol (p < 0.05) with no significant differences in total phenolic content. The percents of total ω-3 fatty acids were higher and ω-6:ω-3 fatty acid ratios were lower in pasture-raised and free-range eggs (p < 0.05). Branched chain fatty acids (BCFAs) and conjugated linoleic acid (CLA) isomers were identified in egg yolk. Pasture-raised eggs had significantly higher levels of BCFAs (p < 0.05). However, no differences in CLA isomers were detected. These results indicate that a beneficial profile of antioxidants and fatty acids is found in egg yolks from hens with pasture access.
Selin Sergin; Travis Goeden; Lucas Krusinski; Srikar Kesamneni; Humza Ali; Chad A. Bitler; Ilce G. Medina-Meza; Jenifer I. Fenton. Fatty Acid and Antioxidant Composition of Conventional Compared to Pastured Eggs: Characterization of Conjugated Linoleic Acid and Branched Chain Fatty Acid Isomers in Eggs. ACS Food Science & Technology 2021, 1, 260 -267.
AMA StyleSelin Sergin, Travis Goeden, Lucas Krusinski, Srikar Kesamneni, Humza Ali, Chad A. Bitler, Ilce G. Medina-Meza, Jenifer I. Fenton. Fatty Acid and Antioxidant Composition of Conventional Compared to Pastured Eggs: Characterization of Conjugated Linoleic Acid and Branched Chain Fatty Acid Isomers in Eggs. ACS Food Science & Technology. 2021; 1 (2):260-267.
Chicago/Turabian StyleSelin Sergin; Travis Goeden; Lucas Krusinski; Srikar Kesamneni; Humza Ali; Chad A. Bitler; Ilce G. Medina-Meza; Jenifer I. Fenton. 2021. "Fatty Acid and Antioxidant Composition of Conventional Compared to Pastured Eggs: Characterization of Conjugated Linoleic Acid and Branched Chain Fatty Acid Isomers in Eggs." ACS Food Science & Technology 1, no. 2: 260-267.
Approximately two-thirds of US infants receive infant formula (IF) as a primary or sole nutritional source during the first six months of life. IF is available in a variety of commercial presentations, although from a manufacturing standpoint, they can be categorized in powder-(PIF) or liquid-(LIF) based formulations. Herein, thirty commercial IFs were analyzed in their oxidative and non-oxidative lipidomics profiles. Results show that LIFs have a characteristic lipidomic fingerprint, enriched in an oxidated form of cholesterol, and a lower load of phytosterols. We identified 7-ketocholesterol – a major end-product of cholesterol oxidation – as a potential biomarker of IF manufacturing. Our data allowed re-classification of IF based on their metabolomic fingerprint, resulting in three groups assigned with low-to-high oxidative status. Finally, we modeled the dietary intake for cholesterol, sterols, and 7-ketocholesterol in the first year of life. The database provided in this study will be instrumental for scientists interested in infant nutrition, to establish bases for epidemiological studies aimed to find connections between nutrition and diet-associated diseases, such as sitosterolemia.
Alice Kilvington; Carlo Barnaba; Surender Rajasekaran; Mara L. Leimanis; Ilce Gabriela Medina-Meza. Lipidomics and Dietary Assessment of Infant Formulas Reveal High Intakes of Major Cholesterol Oxidative Product (7-ketocholesterol). 2020, 1 .
AMA StyleAlice Kilvington, Carlo Barnaba, Surender Rajasekaran, Mara L. Leimanis, Ilce Gabriela Medina-Meza. Lipidomics and Dietary Assessment of Infant Formulas Reveal High Intakes of Major Cholesterol Oxidative Product (7-ketocholesterol). . 2020; ():1.
Chicago/Turabian StyleAlice Kilvington; Carlo Barnaba; Surender Rajasekaran; Mara L. Leimanis; Ilce Gabriela Medina-Meza. 2020. "Lipidomics and Dietary Assessment of Infant Formulas Reveal High Intakes of Major Cholesterol Oxidative Product (7-ketocholesterol)." , no. : 1.
In response to the market demand for low processed vegetables, high-pressure treatments (400,600 MPa; 1,5 min) were applied on zucchini slices and compared to a traditional blanching treatment. Histological observations, texture and color analysis, pectinmethylesterase (PME) and antioxidant (DPPH) activities were measured and compared to untreated samples. The histological observations revealed that the longer high-pressure treatments (5 min) led to more extended cell lysis and dehydration than the shorter ones (1 min) and blanching. High-pressure treatments resulted less effective than blanching on PME inactivation, with the best results obtained at 400 MPa for 1 min. Comparable texture parameters were observed for high-pressured and blanched samples. The negative correlation found between PME activity and the texture parameter ‘distance of the first peak force’ revealed an effect of PME on the texture recovery after treatments. High pressure led to a general browning of zucchini parenchyma and to DPPH drop. The correlations found between DPPH and color suggest the common nature of the phenomena. The influence of pressure and time on the studied parameters was revealed by two-way ANOVA. Principal component analysis clustered together the four high-pressure-treated samples, being clearly divided by blanched and untreated ones.
Maria Paciulli; Tommaso Ganino; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Margherita Rodolfi; Michele Morbarigazzi; Emma Chiavaro. High pressure and thermal processing on the quality of zucchini slices. European Food Research and Technology 2020, 247, 475 -484.
AMA StyleMaria Paciulli, Tommaso Ganino, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Margherita Rodolfi, Michele Morbarigazzi, Emma Chiavaro. High pressure and thermal processing on the quality of zucchini slices. European Food Research and Technology. 2020; 247 (2):475-484.
Chicago/Turabian StyleMaria Paciulli; Tommaso Ganino; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Margherita Rodolfi; Michele Morbarigazzi; Emma Chiavaro. 2020. "High pressure and thermal processing on the quality of zucchini slices." European Food Research and Technology 247, no. 2: 475-484.
Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
Oluwafemi Ayodeji Adebo; Ilce Gabriela Medina-Meza. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules 2020, 25, 927 .
AMA StyleOluwafemi Ayodeji Adebo, Ilce Gabriela Medina-Meza. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules. 2020; 25 (4):927.
Chicago/Turabian StyleOluwafemi Ayodeji Adebo; Ilce Gabriela Medina-Meza. 2020. "Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review." Molecules 25, no. 4: 927.
Flavonoids are plant secondary metabolites that act as protectants against harmful effects of UV-B radiation inasmuch as biotic stress, conferring at the same time pigmentation of fruits and leaves [67]. The term “flavonoid” refers to phenolics having a basic skeleton of diphenylpropane (C6-C3-C6), which consists of two aromatic rings linked through three carbons that usually form an oxygenated heterocycle [25, 52]. Flavonoids are broken down into several different sub-categories based on their chemical structure. The main subclasses commonly found in food items are: flavonols, flavones, flavanones, flavan-3-ols, proanthocyanidins, and anthocyanins [44, 67]. Figure 19.1 depicts the major classification of flavonoids according to their chemical structure. Their occurrence in food matrices has been extensively reviewed [39, 44], and has been subject of extensive research in the last decades. Table 19.1 contains a few examples of compounds from each of the subcategory, with the fruit (berry) in which they are commonly found. The monomeric unit of flavonoids can dimerize and polymerize to form other important high molecular weight molecules; this is the case of proanthocyanidins, that are polymers of flavan-3-ols or flavanols. Not only do these compounds act as plant protectants, but they can also be very beneficial to human health. Cohorts studies performed in the early ‘90 have shown that dietary consumption of flavonoids was inversely associated with morbidity and mortality from coronary heart disease [31, 32]. These findings have opened an intensive field of research on the effects of flavonoids and flavonoids-rich food extracts in cardiovascular diseases (CVD) progression, particularly in the modulating CVD-associated oxidative stress and inflammation. In this short review, we will summarize the current findings in flavonoids beneficial effects in preventing CVD through inhibition of initial stages of CVD progression. Given the magnitude of scientific literature in the field, we will focus on two strictly mechanistic aspects: inhibition of chemical-induced LDL oxidation, and the effect of flavonoids in the monocyte/macrophages activation pathways.
Carlo Barnaba; Ilce G. Medina-Meza. Flavonoids Ability to Disrupt Inflammation Mediated by Lipid and Cholesterol Oxidation. Advances in Experimental Medicine and Biology 2019, 1161, 243 -253.
AMA StyleCarlo Barnaba, Ilce G. Medina-Meza. Flavonoids Ability to Disrupt Inflammation Mediated by Lipid and Cholesterol Oxidation. Advances in Experimental Medicine and Biology. 2019; 1161 ():243-253.
Chicago/Turabian StyleCarlo Barnaba; Ilce G. Medina-Meza. 2019. "Flavonoids Ability to Disrupt Inflammation Mediated by Lipid and Cholesterol Oxidation." Advances in Experimental Medicine and Biology 1161, no. : 243-253.
The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room temperature) was tested on the physicochemical and structural properties of blueberries, in comparison to raw and blanched samples. High hydrostatic pressures led to higher tissue damages than blanching, related to the intensity of the treatment. The cellular damages resulted in leakage of intracellular components, such as bioactive molecules and enzymes. As a consequence, among the high pressure treatments, the resulting antioxidant activity was higher for samples treated for longer times (5 min). Pectinmethyl esterase (PME), deactivated by blanching, but strongly barotolerant, was more active in blueberries treated with the more intense high pressure conditions. Blueberry texture was better retained after high pressure than blanching, probably because of the PME effect. Blueberry color shifted towards purple tones after all of the treatments, which was more affected by blanching. Principal component analysis revealed the mild impact of high pressure treatments on the organoleptic properties of blueberries.
Maria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods 2019, 8, 272 .
AMA StyleMaria Paciulli, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Tommaso Ganino, Alessandro Pugliese, Margherita Rodolfi, Davide Barbanti, Michele Morbarigazzi, Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods. 2019; 8 (7):272.
Chicago/Turabian StyleMaria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. 2019. "Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing." Foods 8, no. 7: 272.
Infant formulations are enriched with vegetable oils that confer not only calories, but also peculiar chemical attributes. Vegetable oils are particularly rich in phytosterols, a class of triterpene molecules analogous to cholesterol, but with different and largely unknown biological effects. The preparation and sterilization of infant formula provide opportune physicochemical conditions for oxidative reactions to occur. Oxidation of phytosterols during the preparation of infant formula can led to oxidized derivatives, known as phytosterol oxidation products [POPs], which harmful effects can be exacerbated given the wide variety of infant formulas characterized by their exclusivity of milk surrogates, required to fulfill specific needs in the nutritional development of a baby. In this review, the state‐of‐the‐art regarding phytosterols and their presence in infant formulation is revised, stressing the need of further investigation in the field of food processing. Reconsidering infant formula manufacturing in the context of phytosterols oxidation will lead to several opportunities for food engineers and technologists in the food safety. Practical applications Phytosterols are plant‐based bioactive lipids with health benefits. Therefore, they have been implemented as a supplement in infant formula through the addition of vegetable oils. Processing, packaging, and storage contribute to the oxidative process of these compounds. A surveillance of the entire food chain is needed to reduce the oxidative load in the final product.
Alice Kilvington; Lisaura Maldonado‐Pereira; Cristobal Torres‐Palacios; Ilce Medina‐Meza. Phytosterols and their oxidative products in infant formula. Journal of Food Process Engineering 2019, 43, e13151 .
AMA StyleAlice Kilvington, Lisaura Maldonado‐Pereira, Cristobal Torres‐Palacios, Ilce Medina‐Meza. Phytosterols and their oxidative products in infant formula. Journal of Food Process Engineering. 2019; 43 (5):e13151.
Chicago/Turabian StyleAlice Kilvington; Lisaura Maldonado‐Pereira; Cristobal Torres‐Palacios; Ilce Medina‐Meza. 2019. "Phytosterols and their oxidative products in infant formula." Journal of Food Process Engineering 43, no. 5: e13151.
Quinoa is a pseudo-cereal with high phytochemical contents with proven biological and nutritional significance. In recent decades several breeding programmes have introduced new and traditional quinoa varieties to North America and other non-traditional quinoa regions, raising questions regarding variability in their secondary metabolite profiles. In this work, we have fingerprinted 28 quinoa varieties cultivated in Washington State, focussing on the poorly investigated oil fraction. We found variability in both phenolics and carotenoid contents, which is reflected in different antioxidant capacities, as measured by FRAP and DPPH. Fatty acid profiles show significant differences in palmitic acid and long-chain fatty acids. Finally, conspicuous amounts of phytosterols and squalene were found. Through factor analysis, we classified the quinoa varieties into two groups: a first comprising varieties with higher phytochemical and PUFA contents and a second group, with higher linolenic and long-chain fatty acid contents. Both groups may be suitable for potential food applications.
Yu-Shuo Chen; Nicole A. Aluwi; Steven Saunders; Girish M. Ganjyal; Ilce G. Medina-Meza. Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals. Food Chemistry 2019, 286, 592 -599.
AMA StyleYu-Shuo Chen, Nicole A. Aluwi, Steven Saunders, Girish M. Ganjyal, Ilce G. Medina-Meza. Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals. Food Chemistry. 2019; 286 ():592-599.
Chicago/Turabian StyleYu-Shuo Chen; Nicole A. Aluwi; Steven Saunders; Girish M. Ganjyal; Ilce G. Medina-Meza. 2019. "Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals." Food Chemistry 286, no. : 592-599.
Removal of basal leaves near bloom inevitably affects grapevine balance and cluster microclimate conditions, improving fruit quality. Mechanization of this practice allows growers to save time and resources, but, to our knowledge, has not yet been compared with manual application in a cool climate region where seasonal temperature accumulation frequently limits fruit technological maturity and phenolic ripening in red Vitis vinifera cultivars. In our research, berry sugar concentration was highest in the pre-bloom mechanical treatment (PB-ME). Furthermore, metabolomics analysis revealed that PB-ME favored the accumulation of significantly more di-substituted anthocyanins and flavonols and OH-substituted anthocyanins compared to the manual application. Given that vine balance was similar between treatments, increased ripening in PB-ME is likely due to enhanced microclimate conditions, and higher carbon partitioning through a younger canopy containing basal leaf fragments proximal to fruit. This information provides an important strategy to consistently ripen red Vitis vinifera cultivars in cool climates.
Joshua VanderWeide; Ilce G. Medina-Meza; Tommaso Frioni; Paolo Sivilotti; Rachele Falchi; Paolo Sabbatini. Enhancement of Fruit Technological Maturity and Alteration of the Flavonoid Metabolomic Profile in Merlot (Vitis vinifera L.) by Early Mechanical Leaf Removal. Journal of Agricultural and Food Chemistry 2018, 66, 9839 -9849.
AMA StyleJoshua VanderWeide, Ilce G. Medina-Meza, Tommaso Frioni, Paolo Sivilotti, Rachele Falchi, Paolo Sabbatini. Enhancement of Fruit Technological Maturity and Alteration of the Flavonoid Metabolomic Profile in Merlot (Vitis vinifera L.) by Early Mechanical Leaf Removal. Journal of Agricultural and Food Chemistry. 2018; 66 (37):9839-9849.
Chicago/Turabian StyleJoshua VanderWeide; Ilce G. Medina-Meza; Tommaso Frioni; Paolo Sivilotti; Rachele Falchi; Paolo Sabbatini. 2018. "Enhancement of Fruit Technological Maturity and Alteration of the Flavonoid Metabolomic Profile in Merlot (Vitis vinifera L.) by Early Mechanical Leaf Removal." Journal of Agricultural and Food Chemistry 66, no. 37: 9839-9849.
Food consumption can lead to the accumulation of certain chemical compounds able to exert toxic activities against humans. Of mayor interests are those molecules generated during food processing and handling, since their occurrence and distribution depend of many intrinsic and extrinsic factors. Cholesterol – a lipid constituent of mammalian cells – is the precursor of several toxic molecules known as cholesterol oxidation products (COPs). In the last decades, it has been demonstrated that food processing can dramatically trigger COPs accumulation in meats, eggs, dairy products, fish and poultry. On the other hand, countless scientific evidences have pointed out the highly toxic and pathogenic activities of COPs, from cancer stimulation to neurodegenerative disorders, via molecular mechanisms that are largely unexplored. The aim of this review is to merge the evidence on COPs accumulation in foods and their toxic activities through dietary intake, as from in vivo and in vitro studies. We consider that is imperative to systematically monitor the formation of COPs and bridge these quantitative efforts with risk exposure assessment on sensitive populations.
Lisaura Maldonado-Pereira; Matthew Schweiss; Carlo Barnaba; Ilce Gabriela Medina-Meza. The role of cholesterol oxidation products in food toxicity. Food and Chemical Toxicology 2018, 118, 908 -939.
AMA StyleLisaura Maldonado-Pereira, Matthew Schweiss, Carlo Barnaba, Ilce Gabriela Medina-Meza. The role of cholesterol oxidation products in food toxicity. Food and Chemical Toxicology. 2018; 118 ():908-939.
Chicago/Turabian StyleLisaura Maldonado-Pereira; Matthew Schweiss; Carlo Barnaba; Ilce Gabriela Medina-Meza. 2018. "The role of cholesterol oxidation products in food toxicity." Food and Chemical Toxicology 118, no. : 908-939.
Extrusion processing characteristics of whole grain flours of three major millets (finger, foxtail and pearl) were studied. Impacts of the extrusion processing conditions, including moisture (15, 17.5 and 20%), screw speed (300, 350 and 400 rpm) and barrel temperature (110, 120 and 130 °C), on the physicochemical properties of the millet extrudates was evaluated. Quality parameters of extrudates including, expansion ratio (ER), water solubility index (WSI), water absorption index (WAI) were measured. Variations in the structural properties were confirmed by macrostructural observation using scanning electron microscopy (SEM). Foxtail extrudates showed the highest expansion ratio (4.41) followed by pearl millet (3.78) and finger millet extrudates (3.18). WAI values for the foxtail millet, pearl millet and the finger millet extrudates were 4.18 g/g, 2.69 g/g and 3.54 g/g. respectively. Overall, the Foxtail millet gave the best response, with the highest ER value achieved at 130 °C, with least SME input. The results highlight the potential use of whole millets flours in the development of direct expanded extruded foods.
Swapnil Kharat; Ilce G. Medina-Meza; Ryan J. Kowalski; ArunKumar Hosamani; Ramachandra C T; Sharanagouda Hiregoudar; Girish M Ganjyal. Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl). Food and Bioproducts Processing 2018, 114, 60 -71.
AMA StyleSwapnil Kharat, Ilce G. Medina-Meza, Ryan J. Kowalski, ArunKumar Hosamani, Ramachandra C T, Sharanagouda Hiregoudar, Girish M Ganjyal. Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl). Food and Bioproducts Processing. 2018; 114 ():60-71.
Chicago/Turabian StyleSwapnil Kharat; Ilce G. Medina-Meza; Ryan J. Kowalski; ArunKumar Hosamani; Ramachandra C T; Sharanagouda Hiregoudar; Girish M Ganjyal. 2018. "Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl)." Food and Bioproducts Processing 114, no. : 60-71.
Lipids are critical for the function of mammalian cytochrome-P450s.
Carlo Barnaba; Thirupathi Ravula; Ilce G. Medina-Meza; Sang-Choul Im; G. M. Anantharamaiah; Lucy Waskell; Ayyalusamy Ramamoorthy. Lipid-exchange in nanodiscs discloses membrane boundaries of cytochrome-P450 reductase. Chemical Communications 2018, 54, 6336 -6339.
AMA StyleCarlo Barnaba, Thirupathi Ravula, Ilce G. Medina-Meza, Sang-Choul Im, G. M. Anantharamaiah, Lucy Waskell, Ayyalusamy Ramamoorthy. Lipid-exchange in nanodiscs discloses membrane boundaries of cytochrome-P450 reductase. Chemical Communications. 2018; 54 (49):6336-6339.
Chicago/Turabian StyleCarlo Barnaba; Thirupathi Ravula; Ilce G. Medina-Meza; Sang-Choul Im; G. M. Anantharamaiah; Lucy Waskell; Ayyalusamy Ramamoorthy. 2018. "Lipid-exchange in nanodiscs discloses membrane boundaries of cytochrome-P450 reductase." Chemical Communications 54, no. 49: 6336-6339.
Although membrane environment is known to boost drug metabolism by mammalian cytochrome P450s, the factors that stabilize the structural folding and enhance protein function are unclear. In this study, we use peptide-based lipid nanodiscs to "trap" the lipid boundaries of microsomal cytochrome P450 2B4. We report the first evidence that CYP2B4 is able to induce the formation of "raft" domains in a biomimetic of the endoplasmic reticulum. NMR experiments were used to identify and quantitatively determine the lipids present in nanodiscs. A combination of biophysical experiments and molecular dynamics simulations revealed a sphingomyelin binding region in CYP2B4. The protein-induced lipid raft formation increased the thermal stability of P450 and dramatically altered ligand binding kinetics of the hydrophilic ligand BHT. These results unveil membrane/protein dynamics that contribute to the delicate mechanism of redox catalysis in lipid membrane.
Carlo Barnaba; Bikash Ranjan Sahoo; Thirupathi Ravula; Ilce G. Medina-Meza; Sang-Choul Im; G. M. Anantharamaiah; Lucy Waskell; Ayyalusamy Ramamoorthy. Cytochrome-P450-Induced Ordering of Microsomal Membranes Modulates Affinity for Drugs. Angewandte Chemie International Edition 2018, 57, 3391 -3395.
AMA StyleCarlo Barnaba, Bikash Ranjan Sahoo, Thirupathi Ravula, Ilce G. Medina-Meza, Sang-Choul Im, G. M. Anantharamaiah, Lucy Waskell, Ayyalusamy Ramamoorthy. Cytochrome-P450-Induced Ordering of Microsomal Membranes Modulates Affinity for Drugs. Angewandte Chemie International Edition. 2018; 57 (13):3391-3395.
Chicago/Turabian StyleCarlo Barnaba; Bikash Ranjan Sahoo; Thirupathi Ravula; Ilce G. Medina-Meza; Sang-Choul Im; G. M. Anantharamaiah; Lucy Waskell; Ayyalusamy Ramamoorthy. 2018. "Cytochrome-P450-Induced Ordering of Microsomal Membranes Modulates Affinity for Drugs." Angewandte Chemie International Edition 57, no. 13: 3391-3395.
Although membrane environment is known to boost drug metabolism by mammalian cytochrome P450s, the factors that stabilize the structural folding and enhance protein function are unclear. In this study, we use peptide‐based lipid nanodiscs to “trap” the lipid boundaries of microsomal cytochrome P450 2B4. We report the first evidence that CYP2B4 is able to induce the formation of raft domains in a biomimetic compound of the endoplasmic reticulum. NMR experiments were used to identify and quantitatively determine the lipids present in nanodiscs. A combination of biophysical experiments and molecular dynamics simulations revealed a sphingomyelin binding region in CYP2B4. The protein‐induced lipid raft formation increased the thermal stability of P450 and dramatically altered ligand binding kinetics of the hydrophilic ligand BHT. These results unveil membrane/protein dynamics that contribute to the delicate mechanism of redox catalysis in lipid membrane.
Carlo Barnaba; Bikash Ranjan Sahoo; Thirupathi Ravula; Ilce G. Medina-Meza; Sang-Choul Im; G. M. Anantharamaiah; Lucy Waskell; Ayyalusamy Ramamoorthy. Cytochrome-P450-Induced Ordering of Microsomal Membranes Modulates Affinity for Drugs. Angewandte Chemie 2018, 130, 3449 -3453.
AMA StyleCarlo Barnaba, Bikash Ranjan Sahoo, Thirupathi Ravula, Ilce G. Medina-Meza, Sang-Choul Im, G. M. Anantharamaiah, Lucy Waskell, Ayyalusamy Ramamoorthy. Cytochrome-P450-Induced Ordering of Microsomal Membranes Modulates Affinity for Drugs. Angewandte Chemie. 2018; 130 (13):3449-3453.
Chicago/Turabian StyleCarlo Barnaba; Bikash Ranjan Sahoo; Thirupathi Ravula; Ilce G. Medina-Meza; Sang-Choul Im; G. M. Anantharamaiah; Lucy Waskell; Ayyalusamy Ramamoorthy. 2018. "Cytochrome-P450-Induced Ordering of Microsomal Membranes Modulates Affinity for Drugs." Angewandte Chemie 130, no. 13: 3449-3453.
In this work we studied the effect of polyunsaturated fatty acids (PUFAs) methyl esters on cholesterol photo-induced oxidation. The oxidative routes were modeled with a chemical reaction network (CRN), which represents the first application of CRN to the oxidative degradation of a food-related lipid matrix. Docosahexaenoic acid (DHA, T-I), eicosapentaenoic acid (EPA, T-II) and a mixture of both (T-III) were added to cholesterol using hematoporphyrin as sensitizer, and were exposed to a fluorescent lamp for 48h. High amounts of Type I cholesterol oxidation products (COPs) were recovered (epimers 7α- and 7β-OH, 7-keto and 25-OH), as well as 5β,6β-epoxy. Fitting the experimental data with the CRN allowed characterizing the associated kinetics. DHA and EPA exerted different effects on the oxidative process. DHA showed a protective effect to 7-hydroxy derivatives, whereas EPA enhanced side-chain oxidation and 7β-OH kinetic rates. The mixture of PUFAs increased the kinetic rates several fold, particularly for 25-OH. With respect to the control, the formation of β-epoxy was reduced, suggesting potential inhibition in the presence of PUFAs.
Carlo Barnaba; Maria Teresa Rodriguez-Estrada; Giovanni Lercker; Hugo Sergio García; Ilce Gabriela Medina-Meza. Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling. Steroids 2016, 116, 52 -59.
AMA StyleCarlo Barnaba, Maria Teresa Rodriguez-Estrada, Giovanni Lercker, Hugo Sergio García, Ilce Gabriela Medina-Meza. Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling. Steroids. 2016; 116 ():52-59.
Chicago/Turabian StyleCarlo Barnaba; Maria Teresa Rodriguez-Estrada; Giovanni Lercker; Hugo Sergio García; Ilce Gabriela Medina-Meza. 2016. "Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling." Steroids 116, no. : 52-59.
Quinoa (Chenopodium quinoa Willd) contains 2 to 5% saponins in the form of oleanane-type triterpenoid glycosides or sapogenins found in the external layers of the seeds. These saponins confer an undesirable bitter flavor. This study maps the content and profile of glycoside-free sapogenins from 22 quinoa varieties and 6 original breeding lines grown in North America under similar agronomical conditions. Saponins were recovered using a novel extraction protocol and quantified by GC–MS. Oleanolic acid (OA), hederagenin (HD), serjanic acid (SA), and phytolaccagenic acid (PA) were identified by their mass spectra. Total saponin content ranged from 3.81 to 27.1 mg/g among the varieties studied. The most predominant sapogenin was phytolaccagenic acid with 16.72 mg/g followed by hederagenin at 4.22 mg/g representing the ∼70% and 30% of the total sapogenin content. Phytolaccagenic acid and the total sapogenin content had a positive correlation of r2 = 0.88 (p < 0.05). Results showed that none of the varieties we studied can be classified as “sweet”. Nine varieties were classified as “low-sapogenin”. We recommend six of the varieties be subjected to saponin removal process before consumption. A multivariate analysis was conducted to evaluate and cluster the different genotypes according their sapogenin profile as a way of predicting the possible utility of separate quinoa in food products. The multivariate analysis showed no correlations between origin of seeds and saponin profile and/or content.
Ilce G. Medina-Meza; Nicole A. Aluwi; Steven R. Saunders; Girish M. Ganjyal. GC–MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State. Journal of Agricultural and Food Chemistry 2016, 64, 8583 -8591.
AMA StyleIlce G. Medina-Meza, Nicole A. Aluwi, Steven R. Saunders, Girish M. Ganjyal. GC–MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State. Journal of Agricultural and Food Chemistry. 2016; 64 (45):8583-8591.
Chicago/Turabian StyleIlce G. Medina-Meza; Nicole A. Aluwi; Steven R. Saunders; Girish M. Ganjyal. 2016. "GC–MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State." Journal of Agricultural and Food Chemistry 64, no. 45: 8583-8591.
Extrusion of 2 quinoa varieties, Cherry Vanilla and Black (scarified and unscarified) and a mixed quinoa variety, Bolivian Royal (scarified and degermed) were studied for their extrusion characteristics. A corotating twin-screw extruder with a 3 mm round die was used. Feed moisture contents of 15%, 20%, and 25% (wet basis) were studied. The extruder barrel temperature was kept constant at 140 °C and screw speeds were varied from 100, 150, and 200 revolutions per minutes. Process responses (specific mechanical energy, back pressure, and torque) and product responses (expansion ratio, unit density, and water absorption index/water solubility index) were evaluated. The degermed Bolivian Royal showed the highest expansion in comparison to all other varieties, attributed to its significantly low levels of fat, fiber, and protein. The scarified Cherry Vanilla resulted in the lowest expansion ratio. This was attributed to the increase in the protein content from the removal of the outer layer. The results indicate that all the varieties performed differently in the extrusion process due to their modification processes as well as the individual variety characteristics. The work described in this research emphasizes the importance of considering differences in quinoa varieties in the extrusion process. The research outcomes are useful for the industry to select the right varieties for making products.
Nicole A. Aluwi; Bon-Jae Gu; Gaurav S. Dhumal; Ilce G. Medina‐Meza; Kevin M. Murphy; Girish M. Ganjyal. Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing. Journal of Food Science 2016, 81, E2939 -E2949.
AMA StyleNicole A. Aluwi, Bon-Jae Gu, Gaurav S. Dhumal, Ilce G. Medina‐Meza, Kevin M. Murphy, Girish M. Ganjyal. Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing. Journal of Food Science. 2016; 81 (12):E2939-E2949.
Chicago/Turabian StyleNicole A. Aluwi; Bon-Jae Gu; Gaurav S. Dhumal; Ilce G. Medina‐Meza; Kevin M. Murphy; Girish M. Ganjyal. 2016. "Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing." Journal of Food Science 81, no. 12: E2939-E2949.