Food Research Center Research Articles

Effect of Three Sowing Dates on the Quality Characteristics of Bread Wheat (Triticum aestivum L.) Grown in Central Sudan

224U. of K. J. Agric. Sci. 22(2), 224-240, 2014Effect of Three Sowing Dates on the Quality Characteristics of BreadWheat (Triticum aestivum L.) Grown in Central SudanM.G. Abdalla 1 , Hayat Abdelrahman2 and S.M. Mohamed 31, 3 Agricultural Research Corporation, Dongola Research Station2 National Food Research Centre, Grain Technology DepartmentAbstract: This research was conducted to study the effect of differentsowing dates on the quality characteristics of bread wheat (Triticumaestivum L.) grains grown in central Sudan during 2005/2006 season. Thefield experiment was executed by split plot design with three replications.Three sowing dates (November 6 th , November 21st and December 6th )were used to represent the early, mid and late sowing dates. Grain qualitycharacteristics of four released cultivars; namely, Argine, Alneilain,Debeira and Condor were studied. Characters such as 1000 - kernel(grain) weight, test weight (Hectoliter weight) and flour yield declinedprogressively with delayed sowing date (6th Dec.). Maximum values wereobtained in the early sowing date (6th Nov.) and minimum values in thelate sowing date (6th Dec.).The results showed that proper sowing dateresulted in the highest protein and gluten values in wheat grain and flour.With the late sowing date, these two parameters decreased in all cultivarstested. The cultivars Debeira and Condor were the most affected, whilethe cultivar Argine showed little effect. Argine had higher protein andgluten values than the other cultivars in the three sowing dates. Thechange of proportions of different protein components in wheat graininduced by the variation of sowing dates could be the main reason for theimprovement in wheat grain quality in Sudan.

Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods

Research on the effects of animal diet on consumer liking of beef has yielded conflicting results. Currently it is unknown whether dynamic changes occur in liking during consumption of beef. This study applied a combination of traditional and temporal (free and structured) liking methods to determine consumer liking of beef derived from animals that were fed grain (GF), grass silage plus grain (SG) or grazed grass (GG) during finishing. Three separate panels of beef eating consumers (n = 51; n = 52; n = 50) were recruited from Teagasc Food Research Centre, Dublin, Ireland to assess striploin steaks from animals fed either GF, SG, or GG. Using the free temporal liking (TL) method, results revealed that beef from GF animals was liked significantly less (p ≤ 0.05) in terms of overall liking, tenderness and juiciness, when compared to steaks from the SG and GG animals. These effects were not observed using the structured TL or traditional liking methods. Further analysis showed the evolution of scores over time was significant (p ≤ 0.05) for all attributes using the free TL method. Overall, the free TL method yielded more discriminative data and was perceived as easier to perform by consumers compared to the structured TL method. These results show that the free TL method may provide an opportunity to elicit more in-depth information regarding consumer sensory response to meat.

Glycemic response of volunteers to the consumption of supplements and food formulas for oral and/or enteral nutrition

PurposeThe objective of this study was to determine the glycemic index (GI) and glycemic load (GL) of three products from the Brazilian market used as a supplement and food formula for oral and/or enteral nutrition.MethodsThe volunteers (n = 16) attended Food Research Center weekly for six weeks after a 10–12-h overnight fasting. Blood was sampled in the fasting state (t = 0) and at 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after starting to eat each evaluated meal: glucose solution (reference food, three times) and three products: Cubitan® vanilla (specific for wounds healing), Diasip® chocolate, and Diasip® vanilla (diabetic supplements). GI was determined by calculating the area under the glycemic response curve using the trapezoidal rule and ignoring the areas below the fasting line and considering the GI of glucose to be 100. To determine GL, it was considered the amount of carbohydrates available in a standard serving of the product and GI.ResultsThe three products studied showed low GI and low GL (Cubitan® GI = 35, GL = 6; Diasip® chocolate GI = 49, GL = 7; Diasip® vanilla GI = 47, GL = 7), with significant differences from those and the reference food, but no significant difference between them. Similar results were also observed for the blood glucose peak, which occurred 30 min after the consumption of all products.ConclusionsGI and GL of the products were considerably lower than those of the reference food. The products evaluated presented a low glycemic response, shown by a glycemic response curve with a slightly accentuated shape and no high peaks.

Bread’s Shelf Life Enhancement

The objective of this study is to monitor the effect of storing, handling and adding chemical improvers on bread’s shelf life, through studying the change on bread’s quality parameters (taste, color, odor and texture) with time. Two types of bread (A and B) were baked; one with additionof chemicals (Banda Mixture of Enzyme and Additive(to its original ingredients(flour, yeast, sugar, salt and water)and the other without. Both types were bakedat 260 0C at the bakery of Food Research Center, Khartoum _ Each type of bread was stored using three modes of storage:(1) open plastic bag (2) closed plastic bag (3) paper bag.Hence there were six samples (A1, A2, A3, B1, B2, B3). The samples were evaluated by 9 semi-trained tasters for 24 hours at 8hours’ intervals. The test results of the six samples were analyzed statistically using SPSS software version 16.00. The study concluded that the chemically improved bread (sample A) is better than the unimproved one (sample B) as it maintained its taste, color, odor, and texture over time. In terms of shelf life, paper bags provide relatively better quality for short period while plastic bags provide better shelf life for longer period.

Study of some alcohol amounts in commercial alcoholic disinfectant solutions using gas chromatography with flame ionization detection

A simple solvent extraction method was used to analyze alcohol-based hand rubs (ABHRs) using gas chromatography with a flame ionization detector. 79 samples including 68 liquid and 11-gelled ABHRs were analyzed in the Food and Drug Laboratories Research Center of Mashhad, Iran. 17 samples had methanol, 50 samples had the correct percentage of alcohol (60-80%), and 12 samples had the incorrect percentage of alcohol (<60%). The RSD% of methanol, ethanol, and isopropanol were as 2.28, 2.18, and 1.52, respectively. The relative recoveries for methanol, ethanol, and isopropanol were 102.5, 97.8, and 114, respectively. All experiments were repeated three times. The limit of detection and the limit of quantification for methanol, ethanol, and isopropanol were obtained as 0.22, 0.24, 0.10 (%) and 0.71, 0.82, 0.68 (%), respectively.

Brother Herman Zaccarelli and the influence of Vatican II on Catholic institutional food service

ABSTRACT In post-World War II United States, a Holy Cross monk named Herman Zaccarelli viewed Vatican II as an opening for the modernising of food in Catholic religious institutions. Brother Herman founded the Food Research Center for Catholic Institutions on the campus of Stonehill College outside Boston, which ran conferences and seminars for monks and nuns who sought to change their approach to cooking and eating. Zaccarelli, a product of mid-twentieth century American cultural ideas and mores, grounded his efforts in religious obligation and located the change he sought within the “spirit of Vatican II”. Many of the new ideas and practices ran counter to long-held habits and rituals regarding food – habits of restraint, asceticism and sacrifice, which set up intergenerational tensions. This story focuses on food to illustrate these larger tensions and transformations in post-WWII American Catholicism.

Leveraging innovative technologies for designing a healthy and personalized breakfast: consumer perception of three smart cooking devices in the EU.

Rapid demographic growth and global population ageing will have profound impacts on food and nutrition. In the long run, the smart appliance industry will reflect the social, technological, and demographic forces around food consumption. This study aims to provide valuable consumer insights about smart home cooking devices for a healthy and personalised breakfast. Three smart cooking technologies (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a food research centre shared resources to carry out common tasks such as market research and consumer validation tests. Consumers were segmented into four types of households (single, young or consolidated families and senior). An online community (40 participants), nine focus groups, two interviews (8 experts), and one quantitative study (2055 participants) were carried out in Spain, UK, and Germany. Consumer perception of three smart cooking devices in the EU has been explored in-depth. Insights have shown the potential of innovative technologies for designing a healthy and personalised breakfast. A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers by using the smart cooking devices. A tasting session with 80 senior Spanish consumers, aged 45 to 75 years, showed that around 56% of consumers increased their acceptance of the new breakfast bar after being informed about its technological, nutritional, and convenient benefits. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices, per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. This study shows how to share resources for gathering information on product attributes, consumer experience, and for validating the new concept with the target group identified via consumer market research.

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of collaborative innovation in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of collaborative innovation to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 participants were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how sharing resources can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of innovation ecosystems in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart home appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of an innovation ecosystem to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 cases were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how innovation ecosystems can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

Results of an Initiative Supporting Community-Based Organizations and Health Care Clinics to Assist Individuals With Enrolling in SNAP.

Only 58% of eligible Coloradans are enrolled in the Supplemental Nutrition Assistance Program (SNAP). In recent years, more community-based organizations (CBOs) and health care clinics are incorporating screening for social needs into their workflows. Seven Colorado-based CBOs and 3 clinics received funding (2016-2018) to screen for food insecurity (FI) and provide SNAP application assistance to their clients and patients. Funded agencies were required to implement strategies focused on particular populations or settings based on Food Research and Action Center recommendations. A 5-part care cascade from screening to SNAP enrollment was conceptualized to guide the evaluation. Funded CBOs and clinics were asked to submit de-identified individual-level data to the evaluation team (number and characteristics of individuals screened, screening results, interest in receiving assistance, submitted application, enrolled in SNAP). The purpose of the evaluation was to assess the proportion of individuals CBOs and clinics screen for FI and assist with completing a SNAP application and describe the characteristics of individuals who are not interested in receiving assistance to complete a SNAP application and the characteristics of individuals who enroll in SNAP. Thirty-five percent of individuals who reported FI participated in the care cascade and enrolled in SNAP. CBOs assisted a greater proportion of food-insecure individuals (55%) than clinics (22%) (P < .001). Males, adults 40 years or older, rural residents, and African Americans were more likely to be interested in receiving assistance, and adults 40 years or older, rural residents, and American Indians/Alaska Natives were more likely to enroll in SNAP. CBOs were more successful in assisting individuals along the care cascade than clinics. Certain subpopulations are more likely to be interested in receiving assistance and enrolling in SNAP. These findings can be used by public health practitioners to plan interventions to increase enrollment in SNAP.

Combination of dapagliflozin and statins attenuate renal lipotoxicity in high‐fat high‐fructose diet‐induced insulin resistant rats

High‐fat high‐fructose diet (HFF) can induce dyslipidemia and lipid accumulation in the kidney which are related to insulin resistance and metabolic syndrome. Dyslipidemia and lipid accumulation in obesity can lead to lipotoxicity and cellular damage particularly kidney injury by activating oxidative stress, fibrotic and apoptotic pathways. This study investigated whether dapagliflozin alone or combined with atorvastatin could improve metabolic parameters, lipid metabolism and lipid accumulation induced kidney injury in HFF‐induced insulin resistant rats. Male Wistar rats were fed with high‐fat diet with 10% fructose in drinking water for 16 weeks. After that, these rats were received drug treatments for 4 weeks; vehicle (HFF), SGLT2 inhibitor dapagliflozin (HFFD), atorvastatin (HFFA) and SGLT2 inhibitor combined with atorvastatin (HFFDA) groups. HFF rats demonstrated insulin resistance, dyslipidemia, and renal dysfunction associated with impaired renal lipid metabolism and lipid accumulation. Lipid accumulation in the kidney could promote renal dysfunction in HFF rats via the activation of oxidative stress, fibrosis and apoptosis. Dapagliflozin treatment could improve insulin resistance, lipid synthesis and lipotoxicity‐related renal oxidative stress, fibrosis and apoptosis leading to reversal of kidney dysfunction in HFF model. The combined treatment (HFFDA group) could also improve metabolic parameters which was not different from single drug treatment (HFFD or HFFA group). Notably, the reduced lipid accumulation in kidney which were linked to the improvement in lipid oxidation was better in the combined treatment group when compared to a single drug treatment. In summary, dapagliflozin combined with atorvastatin treatment exert the beneficial effects on metabolic parameters, lipid metabolism, and lipid accumulation induced kidney injury via the attenuation of oxidative stress, fibrosis and apoptosis in high‐fat high‐fructose diet‐induced insulin resistant model.Support or Funding InformationThailand Research Fund (RSA6080015 AL); the Royal Golden Jubilee PhD program (PhD/0063/2560 LT and AL); the Faculty of Medicine Research Fund, Chiang Mai University (AL and AP); the Graduate Research Scholarship Chiang Mai University (LT); and the Functional Food Research Center for Well‐being, Chiang Mai University (AL).

Effects of Lovastatin Suplemented Diet on Laying Performance, Egg Quality, Yolk Lipid Profile and Some Serum Parameters in Laying Hens

This study was carried out to determine the effects of lovastatin supplementation on laying performance, egg quality, yolk lipid profile and some serum parameters in Lohmann LS white commercial laying hens reared in poultry houses of Food and Livestock Application and Research Center of Ataturk University. In this experiment, Lohmann layers (n=48, 46 wks of age) were randomly divided into two groups such as control (C) fed with basal diet and treatment (L) group fed with diet including 0,0059 % of lovastatin. After one week of the adaptation period, experiment lasted for five weeks. During the experimental period, hens were fed as ad-libitum and water through nipples was available for all the times. Lovastatin supplementation increased feed consumption (FC) and feed conversion ratio (FCR). Except for yolk color, other egg quality traits were not affected by diet including 0,0059 % of lovastatin. Hens fed with treatment diet had greater triglyceride and phosphatidyl serine values than hens fed with basal diet. Differences between the groups in terms of the levels of egg yolk and serum cholesterol were not significant in present study. These differences could be attributed to short experimental period and low lovastatin added to basal diet of hens. In conclusion, further studies should be conducted to clarify the effects of lovastatin supplementation on laying performance, egg quality, yolk lipid profile and some serum parameters in laying hens fed with diets including lovastatin at different levels during long feeding period.

12th IFDC 2017 special issue – Brazilian Food Composition Table (TBCA): Development and functionalities of the online version

The first version of the Brazilian Food Composition Table (TBCA) website was created in 1998. Version 6.0, launched in 2017, was developed collaboratively by the Food Research Center, University of São Paulo and the Brazilian Network of Food Data Systems. It is freely available at www.fcf.usp.br/tbca. The updated version comprises two databases: (i) the Biodiversity and Regional Food Database (TBCA B-DB), which contains analytical data on Brazilian food biodiversity; and (ii) the Nutrient Intake Evaluation Database (TBCA NIE-DB), comprising data on most foods consumed in Brazil, including the content of 34 components. The TBCA NIE-DB presents composition data for more than 3400 foods, including raw foods, manufactured products and composite dishes. The data can be searched by food name in Portuguese or English or by the scientific name. Searches by food group or by component can also be performed, and reports are generated according to the data available and database accessed. A new functionality implemented in the website is the evaluation of energy intake for general users. TBCA NIE-DB is a tool for evaluating nutrient intake for individuals and populations and it assists professionals with dietary prescriptions. Computational tools using TBCA NIE-DB can be developed for various applications, such as generating personalized menus.

12th IFDC 2017 Special issue – Brazilian Nutrient Intake Evaluation Database: An essential tool for estimating nutrient intake data

The Brazilian Food Composition Table’s Nutrient Intake Evaluation Database (TBCA NIE-DB) was created under the coordination of the Brazilian Network of Food Data Systems/University of São Paulo and the Food Research Center (FoRC). The TBCA NIE-DB is intended as a tool for nutritional intake assessment in Brazil. The data collected during the previous years, following the guidelines of the FAO/INFOODS, formed the basis for the TBCA NIE-DB’s elaboration, which prioritized analytical data on Brazilian foods. The elaboration steps included aggregating food with similar descriptions, filling in missing data, collecting recipes for composite dishes and calculating nutrient profiles by applying appropriate yield and nutrient retention factors, and developing the database. Currently, the database comprises data for 3437 food entries, including raw foods, manufactured products, and composite dishes, with 111,027 nutrient values for proximate composition, fat fractions, 10 minerals, and 10 vitamins (34 components). The TBCA NIE-DB is available online for free (www.fcf.usp.br/tbca). Because of its standardization criteria, this database contains nutrient data comparable across countries. Thus, it is a feasible supporting tool for dietary assessment tools, such as the National Dietary Survey of the Brazilian Institute of Geography and Statistics (NDS/IBGE), and the recently adapted Brazilian version of the GloboDiet software.

Correction to: Emergence of CMY-2-Producing Escherichia coli in Korean Layer Parent Stock, by Seo KW, Shim JB, and Lee YJ. Microb. Drug Resist. 2019;25(3):462-468. DOI: 10.1089/mdr.2018.0254.

Microbial Drug ResistanceVol. 25, No. 6 CorrectionFree AccessCorrection to: Emergence of CMY-2-Producing Escherichia coli in Korean Layer Parent Stock, by Seo KW, Shim JB, and Lee YJ. Microb. Drug Resist. 2019;25(3):462–468. DOI: 10.1089/mdr.2018.0254.is erratum ofEmergence of CMY-2-Producing Escherichia coli in Korean Layer Parent StockPublished Online:11 Jul 2019https://doi.org/10.1089/mdr.2018.0254.correxAboutSectionsPDF/EPUB Permissions & CitationsPermissionsDownload CitationsTrack CitationsAdd to favorites Back To Publication ShareShare onFacebookTwitterLinked InRedditEmail In the April 2019 issue of Microbial Drug Resistance (vol. 25, no. 3, pages 462–468), in the article entitled, Emergence of CMY-2-Producing Escherichia coli in Korean Layer Parent Stock, by Kwang Won Seo, et al., incorrect funding information was published under Acknowledgments on page 467: “This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through Agriculture, Food and Rural Affairs Research Center Support Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (716002-7).”The funding information should have appeared as:This work was carried out with the support of the Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ907012) Rural Development Administration, Republic of Korea.The online version of the article has been corrected to reflect this change.The authors apologize for this error.FiguresReferencesRelatedDetailsRelated articlesEmergence of CMY-2-Producing Escherichia coli in Korean Layer Parent Stock3 Jun 2019Microbial Drug Resistance Volume 25Issue 6Jul 2019 InformationCopyright 2019, Mary Ann Liebert, Inc., publishersTo cite this article:Correction to: Emergence of CMY-2-Producing Escherichia coli in Korean Layer Parent Stock, by Seo KW, Shim JB, and Lee YJ. Microb. Drug Resist. 2019;25(3):462–468. DOI: 10.1089/mdr.2018.0254..Microbial Drug Resistance.Jul 2019.959-959.http://doi.org/10.1089/mdr.2018.0254.correxPublished in Volume: 25 Issue 6: July 11, 2019Online Ahead of Print:June 18, 2019PDF download

Влияние импульсного электрического поля на реологию масличного материала

Treatment with pulse electric field is a promising method of preliminary preparation of oil-bearing material before further treatment. Experimental data was obtained in Kuban State Technological University (“Food and Chemical Technologies Research Center”) (Krasnodar). The author studied oil-bearing material rheological properties and assessed the influence of preliminary treatment with pulse electric field. Using mathematical tools and an experiment the author found out that plastic viscosity of pulp corresponds to oil viscosity which confirms the assumption about Bingham rheology made in the paper. Experimental works have shown that there is structure formation in the material that enters conveyor auger feeder. The author determined that there is an effect after treatment with pulse electric field as the structure of the material changed and critical shear stress decreased from 24.36 to 22.89 Pa for the samples which were treated with field having field intensity E = 8 kV/cm and number of pulses n = 300 during three seconds. Critical shear stress decrease due to the treatment with pulse electric field allows to use less energy for oil-bearing material transportation and crushing in case of pressing process. That factor is a positive complement to the existing effect of oil yield increase after preliminary preparation. The obtained parameters of the engineering model make it possible to forecast rheology of viscoplastic flow in wide range of shear strain rates in conveyor auger feeder as well as during treatment with pulse electric field.

Organic onions are richer in flavonoids

Many shoppers believe organic vegetables are healthier than their conventionally grown counterparts. But previous studies of differences between the two types of produce have relied on vegetables bought off the shelf or have encompassed just a couple of years of side-by-side growth, making it difficult to rule out the effects of annual differences in weather or other factors. Researchers from the Teagasc Ashtown Food Research Centre have now compared organic and conventional cultivation of two varieties of onions grown in the same location over six seasons. They report that organic onions contain a significantly higher amount of two types of flavonoids, which are compounds that some studies have shown may protect against chronic health conditions such as cardiovascular disease, diabetes, and cancer (J. Agric. Food Chem. 2017, DOI: 10.1021/acs.jafc.7b01352). Between 2009 and 2014, the team grew Red Baron (red) and Hyskin (yellow) onions using both conventional cultivation, which includes the

Erratum

Journal of Food BiochemistryVolume 40, Issue 2 p. 260-260 ErratumFree Access Erratum This article corrects the following: A Bioactive Constituent of Ginger, 6-Shogaol, Prevents Adipogenesis and Stimulates Lipolysis in 3T3-L1 Adipocytes Sujin Suk, Sang Gwon Seo, Jae Gak Yu, Hee Yang, Eunsun Jeong, Young Jin Jang, Soonham Sami Yaghmoor, Youssri Ahmed, Jehad Mustafa Yousef, Khalid Omer Abualnaja, Abdulrahman Labeed Al-Malki, Taha Abdullah Kumosani, Chang Y. Lee, Hyong Joo Lee, Ki Won Lee, Volume 40Issue 1Journal of Food Biochemistry pages: 84-90 First Published online: September 18, 2015 First published: 18 April 2016 https://doi.org/10.1111/jfbc.12277AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat In Suk et al. (2016), information about a received grant (710002-07-5) was omitted from the Acknowledgement section. The full text should read as follows: This research was supported by the National Research Foundation grant (2012M3A9C4048818) funded by the Ministry of Science, ICT and Future Planning (MSIP), Bioindustry Technology Development Program (514004) and a grant (710002-07-5) from the Food Safety & Toxicology Research Center through Agriculture, Food and Rural Affairs Research Center Support Program funded by the Ministry of Agriculture, Food and Rural Affairs of the Republic of Korea, and by the Deanship of Scientific Research (DSR), King Abdulaziz University, Jeddah, Saudi Arabia, under grant No. 4-141-35-HiCi. The authors, therefore, acknowledge with thanks DSR technical and financial support. Reference Suk, S., Seo, S. G., Yu, J. G., Yang, H., Jeong, E., Jang, Y. J., Yaghmoor, S. S., Ahmed, Y., Yousef, J. M., Abualnaja, K. O. et al. 2016. A Bioactive Constituent of Ginger, 6-Shogaol, Prevents Adipogenesis and Stimulates Lipolysis in 3T3-L1 Adipocytes. J. FOOD BIOCHEM. 40, 84– 90. Volume40, Issue2April 2016Pages 260-260 ReferencesRelatedInformation

Isolation and characterization of pepsin solubilized type II collagen from porcine cartilage and cartilagious fish for intervertebral disc (IVD) regeneration

Event Abstract Back to Event Isolation and characterization of pepsin solubilized type II collagen from porcine cartilage and cartilagious fish for intervertebral disc (IVD) regeneration Zhuning Wu1, 2*, Anne Maria Mullen3, Abhay Pandit2 and Dimitrios Zeugolis1, 2 1 National University of Ireland Galway (NUI Galway), Regenerative, Modular & Developmental Engineering Laboratory (REMODEL), Ireland 2 National University of Ireland Galway (NUI Galway), Centre for Research in Medical Devices (CÚRAM), Ireland 3 Food Research Centre, Teagasc, Ireland Introduction: Collagen is the main component of ECM with 29 types identified. Type II collagen presents supportive function in cartilaginous tissues. Since type II collagen is the major component of nucleus pulposus in intervertebral disc, the potential of injectable type II collagen hydrogel as a cell carrier for intervertebral disc regeneration is being investigated in this project. At this stage, we isolated and characterised type II collagen from porcine cartilage nad cartilaginous fish. Type II collagen was cross-linked with 4arm and 8arm StarPEG. We hypothesise that pure type II collagen can be obtained from cartilaginous tissue and 8arm StarPEG crosslinking will increase the mechanical, biological and biomedical properties of collagen hydrogel. Materials and Methods: Tyep II collagen was extracted from porcine trachea, ear, articular cartilage and cartilaginous fish through acid-pepsin digestion at 4ºC. SDS-PAGE was used to reveal the number and size of collagen chains. Thermal stability was tested by differential scanning calorimetry (DSC). Enzymatic degradation was assessed by collagenase assay. TNBSA assay will be carried out to test the free amine group in cross-linked collagen hydrogel. Human chondrocyte cell phenotype maintenance will be assessed with proteina and gene assays. Results: Conclusions: Pure type II collagen can be extracted from porcine cartilage and cartilaginous fish. Further biological assays will be carried out to characterise collagen enzymatic degradation and thermal stability. The authors would like to thank Teagasc, Irish Agriculture and Food Development Authority, Funding agency for providing financial support for this project.

Biophysical, biochemical and biological properties of nanotextured collagen fibres

Event Abstract Back to Event Biophysical, biochemical and biological properties of nanotextured collagen fibres Anna Sorushanova1, 2, Anne M. Mullen3, Abhay Pandit2 and Dimitrios I. Zeugolis1, 2 1 NUI Galway, REMODEL, Ireland 2 NUI Galway, CURAM, Ireland 3 Food Research Centre, Teagasc, Ireland Introduction: Through self-assembly, macromolecules with chemical complementarity form supramolecular structures,, which are held together by weak bonds. Thus, exogenous cross-links are required to produce stable constructs. Specifically in collagen-based scaffolds, chemical, physical and/or biological cross-linking methods are under investigation to control the biophysical, biochemical and biological properties of the produced devices[1]-[3]. However, biological and physical methods are not suitable for load-bearing tissues, due to the weak-induced stability, whilst chemical stabilisation methodologies are associated with foreign body response. Although the potential of multi-functional poly(ethylene glycol) systems as stabilisation and functionalisation agents for collagen hydrogels / sponges has been shown[4],[5], it is still unclear whether such agents can induce proportional stability to traditional cross-linking methods, without associated cytotoxicity. Herein, we hypothesise that 4-star poly(ethylene glycol) ether tetrasuccinimidyl glutarate (PEG) can produce cytocompatible collagen fibres for tendon repair and regeneration, with biophysical, biochemical and biological properties, superior to customarily used chemical approaches. Experimental Methods: Collagen fibres were fabricated and cross-linked with PEG of different concentrations; 0.5mM, 1mM, 2.5mM, 5mM and 10mM. Structural characteristics were assessed with Scanning Electron Microscopy (SEM). Thermal stability was assessed with Differential Scanning Calorimetry (DSC). The extent of cross-linking was assessed with ninhydrin and collagenase assays. Mechanical properties were assessed with tensile testing. In vitro cytocompatibility, protein expression and gene analysis was assessed with human skin fibroblasts, human tenocytes and human bone marrow mesenchymal stem cells (BMSCs) after 3, 7, 14, 21 and 28 days in culture. Morphological analysis was assessed using ImageJ. Non-cross-linked and glutaraldehyde (GTA) cross-linked fibres acted as control. Conclusion: PEG-based fibres were characterised by crevices and ridges running parallel to the longitudinal axis of the fibres. This surface topography induced bidirectional cell attachment, elongation and growth. PEG-based fibres had similar mechanical properties to GTA cross-linked fibres. Further, PEG-based fibres did not induce any cell cytotoxicity, whilst GTA fibres were found to be cytotoxic at the effective concentration. PEG fibres maintained tenocyte phenotype and differentiated BMSCs towards tenogenic lineage. Overall, our data clearly indicate the potential of these fibres for tendon repair and regeneration. ReValueProtein Research Project (Exploration of Irish meat processing streams for Recovery of high Value Protein based ingredients for food and non-food uses, Grant Award No. 11/F/043) is supported by the Department of Agriculture, Food and the Marine (DAFM) under the National Development Plan 2007–2013 funded by the Irish Government.