Whole grain (WG) and fat content of the diet have been previously shown to affect intestinal fermentation and phenotype conferred by highamylose maize starch (HAM), a form of fermentable dietary fiber. The current study was designed to compare rodent gut health following consumption of whole grain and nonwhole grain prebiotics on moderate fat (MF) and high fat (HF) diets using a 2x2x2 factorial design. MF and HF diets were prepared to contain the following diet sources: (1) control starch with no WG or RS [CON], (2) whole grain waxy corn flour with low RS [WWG], (3) purified HAM resistant starch (RS) [HAMRS], and (4) WG HAM flour rich in resistant starch (WG+RS) [HMWG]. The eight diet conditions were fed to Sprague Dawley rats for six weeks (n = 12 per group). After euthanasia, blood, cecal contents and cecal epithelial cells were collected and gastrointestinal (GI) tract portions and fat pad (retroperitoneal, perirenal, and epididymal) weights recorded. The presence of purified RS2 resulted in greater fermentation as part of the RS*WG interaction whereas no WG with high RS had the lowest pH of cecal contents. There was a main effect of RS with the high RS groups having the lowest abdominal fat percent of body weight. The presence of WG resulted in consistency of fermentation as groups with WG had similar levels of short chain fatty acids with MF and HF diets as reflected by WG*FAT. No RS*FAT effect was observed because of the WG consistency. Also, a greater butyrate production with WG was demonstrated by RS*WG. Results were primarily driven by two major effects, reflected by the presence of and lack of some significant differences. Purified RS fermented better on MF than HF diets. Diets with RS+WG show similar fermentation on both types of diets. These effects may be driven by RS1 vs. RS2 as high RS2 ferments better with MF diets, but presence of RS1 may ferment better with HF diets.

<p> The main objective of this project was to develop juice products supplemented with prebiotics (Low Fermentable Oligo-Di-Monosaccharides and Polyols [FODMAPs]) and probiotics (Lactobacillus) aimed towards children with irritable bowel syndrome (IBS). A review of literature discussed what prebiotics and probiotics are as well as their role in the body&rsquo;s health. A discussion of IBS was also included. </p><p> A fruit juice was created using a formula found on the USDA Nutrient Database from a similar product. <i>Lactobacillus acidophilus</i> was the proposed probiotic to be used in the product. A process flow diagram, Hazard Analysis and Critical Control Point (HACCP) plan, nutrition label, and principal display panel (PDP) was developed for the proposed product. Shelf life estimation of the product was proposed through an accelerated shelf life equation. Two sensory evaluation tools were created that can evaluate the product: a ranking test and a 5-point hedonics scale test.</p>

The performance of four immunochemical test kits in detecting aflatoxin contamination in cottonseed under non-laboratory conditions was evaluated. Naturally contaminated cottonseed was analyzed at cotton gins, ammoniation plants, cotton oil processing plants, a dairy farm and at the University of Arizona. Evaluation was based on the ability to determine aflatoxin concentrations as more or less than 20 ppb when analyzed on-site and in the laboratory using a common extract. Comparison of results from both locations showed excellent agreement (Afla-20 Cup 86 ± 6%, (n = 188); Agri-Screen I, 75 ± 9%, (n = 56); Agri-Screen II, 93 ± 5%, (n = 106); Agri-Chek, 93 ± 4%, (n = 156) and Aflatest-10, 90 ± 4%, (n = 178)). Overall agreement between on-site and laboratory results was 88%. Comparison of kit results to those of TLC demonstrated a low potential for obtaining false negative values. From these results the kits can reliably be used to screen cottonseed for aflatoxin contamination under non-laboratory conditions.

A dynamic model of fresh beef packaged under modified atmospheres has been developed. This model links the change in meat color with the permeation of gases (O₂, CO₂, N₂) through the packaging film. Its viability is demonstrated with experimental data using muscle semimembranosus with which it was shown that color change of the meat surface and the change of headspace gas concentration were well described by the model. Moreover, the model parameters were obtained independently of the model itself through the literature. A major result of the model showed that surface color is independent of oxygen concentration above 5%. Moreover, under aseptic conditions and ambient atmosphere concentrations, shelf-life of muscle semimembranosus was shown to be 11 days with this value possibly being a minimum.

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It has been recognised that hospital food service could be improved, with malnutrition a particular concern. The problem of patients obtaining adequate nutrition in hospital is complex with many constraints at ward level. The hypothesis of this study is that patients able to see and smell the food on offer and with potential for greater server empathy, will achieve better nutritional status and increased meal satisfaction. Data were collected from two wards, Women's Health and Orthopaedic, (n=62) over two, three-day consecutive periods. Firstly, for a pre-ordered, plated meal service and secondly, nine months later, for a trolley service offering choice at the point of consumption. Food was weighed before and after the meal. Questionnaires were administered and interviews conducted with patients (n= 614) to evaluate patient acceptability of both catering systems and other pertinent data. The research methodology also involved collecting observational data during mealtimes. Focus groups were conducted with ward staff, and patients together with their visitors while open ended interviews were conducted with the catering manager, facilities manager, chief dietitian, orthopaedic ward dietitian and chief pharmacist. This was to enhance and validate information already gathered. Results show that nutritional intake was not dependent on the catering system and that possibly in hospital; unlike other `eating out' situations there are barriers to `complete nutrition'1. A theoretical model of patient experience and satisfaction with hospital food service is presented, reflecting data gathered during the case study. Texture and temperature of food were shown to be critical factors impinging on patient satisfaction and the trolley system of delivery is the preferred style of service. Service predisposition demonstrates little significance with patient satisfaction towards the overall meal experience. This research indicates that nutritionally, the method of meal delivery is immaterial but patients do prefer choice at the point of consumption. 1 A term used to define the provision of a healthy nutritionally balanced diet which meets and satisfies both physiological and psychological requirements.

CD Obese prone (OP) and obese resistant (OR) rats (derived from Sprague Dawley rats) were used to study mitigation strategies for obesity and diet-induced dysbiosis (an imbalance in microbiota composition). Dysbiosis was induced using a high fat (HF) diet. Study 1 determined the effect of switching to a low fat (LF) diet or a LF diet supplemented with resistant starch (RS) on dysbiosis and metabolic parameters. Study 2 determined the effect of a microbiota transplant between OR and OP rats on dysbiosis and metabolic parameters. Prior to the transplant, the effectiveness of knocking down total bacteria in recipient rats by antibiotics and the bowel cleansing preparation MiraLAX® was tested. Dysbiosis was evaluated by determining the number of gene copies of targeted microbial groups. Correlations between microbiota composition and body weight and fat accretion were determined. The abundance of Clostridium butyricum was significantly higher in OR rats, was not affected by diet including RS and correlated negatively with body weight, fat accretion and inflammation in fat tissue. Abundance of the archaea Methanobrevibacter smithii was not affected by the obesity phenotype and was also not affected by a HF or LF diet but, was significantly increased by dietary RS in OP but not OR rats. In absence of obesity, M.smithi abundance did not change and fermentation levels changed only modestly. Increase of M. smithii and the resultant increased fermentation of RS in the presence of obesity was beneficial. It improved metabolic parameters in OP rats. Species from the genera Roseburia and Prevotella were not significantly affected by diet or obese phenotype. While knockdown of gut microbiota by antibiotics was effective, the microbiota transplant did not transmit the parameters of the donor phenotype between OP and OR rats. The results demonstrate that C. butyricum is part of the core microbiota that affects metabolic parameters and is not altered by diet. Methanobrevibacter smithii abundance depends on dietary components and significantly affects metabolic parameters in the obese phenotype.

<p>Colorectal cancer is the third leading cause of morbidity and second leading cause for mortality by cancer in the United States. Phytochemicals within fruits and vegetables have demonstrated chemopreventive potential by regulating certain defense mechanisms within the body. This study evaluated consumer acceptability of a sweet potato ginger crisp prototype. Thirty-two male and female subjects (mean age: 22.8 years) were recruited at California State University, Long Beach. Consumer acceptability was significantly (p < 0.05) higher for the commercial product compared to prototype on several sensory attributes. Frequency of consumption was significantly (p < 0.001) higher for the commercial product. The commercial product was preferred overall (91%). Antioxidant capacity measures indicated high radical scavenging (95%) and reducing power (26%) of the prototype. Further research to assess overall quality and marketing the synergistic benefits from the chemopreventive compounds in sweet potatoes and presence of natural sugars may improve its overall acceptability.