Nutrition education programs in the prevention of chronic diseases has flourished over the last 15 years. Investigators continue to demonstrate that soy consumption plays a role in decreasing chronic diseases such as cardiovascular disease, cancer, osteoporosis and problems regarding menopause. Although research focuses on soy benefits regarding chronic disease, to date, no program exists focusing on soy consumption.164 surveys distributed to 18-65 year-olds in Southwest Virginia assessed the population's chronic disease knowledge and information sources regarding soy foods and three nutrition education programs. Purchases of and opinions on soy products along with 62 single-blind taste evaluations comparing soy and non-soy taste preferences were assessed. 73.4% of the population sample knew at least one of three nutrition programs while 37.1% knew soy's relationship to chronic disease. Information sources for both were significantly (p<.006) higher for magazines and newspapers. Health and belief of not liking the taste of soy were significant (p<.017) reasons influencing purchase of soy foods. Tofu and soy burgers were consumed significantly (p<.001) more than other soy foods. No significant (p>.05) difference in preference was found between all cookies and muffins. Women knew significantly (p<.04) more about soy than men. Knowledge about soy was significantly (p<.03) correlated with soy consumption.Results indicate a need for soy education and consumption in preventing chronic diseases. Target populations should focus on non-Asians, males, 18-24 years, with less than a college education level. Implementing a soy education program in preventing chronic diseases is feasible, necessary, and cost-effective. / Master of Science

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No description available.

Every year, accidents, falls, sport injuries and other incidents cause thousands of people to suffer spinal cord injury (SCI). In the United States alone, it is estimated that the number of Americans that live with SCI is around 259,000, with 12,000 new cases that happen annually (1). These injuries lead to spinal cord damages expressed by massive nerve tract degeneration followed by neurological loss, paralysis and disabilities. Therapy of SCI patients with non-steroidal anti-inflammatory drugs (NSAIDs) help in diminishing secondary injury and lessen pain and swelling. However these drugs do not promote tissue repair. Therefore there is an unmet clinical need to develop technologies and therapeutic strategies that compensate loss of neuronal tissue, support and facilitate reestablishment of nerve tracks connectivity in the injured spinal cord. Recent progress in nerve regeneration indicates that a tissue engineering approach using soft tissue scaffolds, stem cells and neurotrophins, can lead to a partial therapy in animal models of SCI. Bioengineered scaffolds prepared by freeze casting technology provide an experimental tool for guidance of regenerating neuronal tracts and/or axons and therefore are useful for regeneration of injured spinal cord. In this engineering approach for scaffold preparation, temperature controlled directional solidification of an aqueous polymer(s) solution creates channels of different diameters that can direct axonal outgrowth of neurons populating the scaffold. In a previous study from our laboratory, such scaffolds promoted differentiation of neurons, a process facilitated by co-population of the scaffold’s channels with endothelial cells. “Green” plant proteins, such as soybean proteins, are becoming an attractive alternative source of natural polymers for a variety of biomedical applications including scaffold fabrication for neuronal tissue regeneration. In the present study, we developed a second generation of improved, microchanneled composite scaffolds from gelatin and soy protein isolate cross-linked with genipin (2 w/v %, 0.5 w/v %, 1 w/v %, respectively). The fabrication of these scaffolds by a controlled freeze drying technique, their mechanical properties (stiffness, ~3-4 kPa) as well as their uniform longitudinal channels of a diameter of ~30-55 µm is described. Preliminary biocompatibility experiments in 2D and 3D using the above mentioned scaffolds populated with either undifferentiated PC12 cells or nerve growth factor differentiated PC12 cells indicated partial biocompatibility of the scaffolds for neuronal growth. Improving the biocompatibility of these composite scaffolds is under investigation in our laboratory. / Bioengineering

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M.S.

Atherosclerosis, one of the major causative factors of cardiovascular diseases (CVD), is thought to be initiated by oxidative stress. Particular attention has been paid to the atherogenic effects of oxidative damage on low density lipoproteins (LDL). Current research shows that dietary antioxidant supplementation protects against oxidative stress, and therefore may present preventative measures and treatments for patients with diseases influenced by oxidative stress. Isoflavones found in soy, such as genistein and daidzein are reported to have potent antioxidant properties and have been shown to inhibit LDL oxidation in vitro. Although there is a strong base of data that supports the correlation between soy consumption, cholesterol reduction and cardiovascular protection, it remains to be elucidated whether it is the soy protein, the isoflavone, or a combination of both that confers benefits. This study investigated the effect of isoflavone supplementation on the following parameters: plasma genestein levels, oxidized LDL levels, plasma cholesterol, vitamin E, and C-reactive protein. Elevated serum cholesterol and C-reactive protein (CRP) have been identified as risk factors for cardiovascular disease. In a randomized, double-blind, placebo-controlled study, 150 mg/d isoflavone was supplemented for four weeks by 30 healthy, yet sedentary male subjects who underwent 30 minute exercise sessions at 80% VO2pk before and after a 28 day period of supplementation. The purpose of the exercise was to induce oxidative stress. The average plasma genistein and daidzein concentrations increased significantly after isoflavone supplementation from 0 ng/ml to 561.6 ± 39.3 and 466.3 ± 35.5 ng/ ml (SE) respectively (P < 0.0001), compared to 0 ng/ml in the placebo group throughout the study. There was no significant beneficial effect of isoflavone supplementation on oxidized LDL, plasma vitamin E concentrations, total cholesterol, LDL, HDL, or triglycerides. Isoflavone supplementation resulted in an average increase in CRP levels by 44% (P = 0.014), which was opposite from expectations. This study supports the theory that it may not be soy isoflavones alone that benefit lipid profiles, or offer protection from oxidative stress. / Master of Science

A study was conducted for four years to determine the effect of three soils at each of three Virginia locations on the protein and oil content of different soybean varieties. Soybeans were grown in plastic lined "pots'' fashioned by digging holes 48 inches deep and 14 inches in diameter. Root growth was restricted to the "pots" by plastic liners on the sides and copper mesh wire covering the bottom of each hole. Each soil was placed in the holes as near to its original position as possible. Under the conditions of this study, both soil type and location affected the oil and protein content of soybeans. Soil type affected protein percentage more than location but oil percentage was affected more by locations. Varieties responded differentially to soil type and location. Soybeans grown on Bertie sandy clay loam contained a higher protein and lower oil percentage than when grown on Sassafras or Davison soils. Soybeans grown on Davidson soil were lower in protein percentage than when grown on either Sassafras or Bertie soil. Location affected protein percentage in two out of four years and oil percentage each year. Soybeans grown on the southern-most location produced more oil and less protein than when produced at the two northern-most locations. / Master of Science

Viscosity of 30 and 48% soy isolate (Promine-D) dough is determined using an Instron capillary rheometer at 298K, 333K and 363K. Thermal transitions of 10 to 100% soy isolate dough are measured using a Perkin-Elmer Differential Scanning Calorimeter (DSC-2) over 310 to 350K. The observed behavior of the soy isolate doughs is explained in terms of a network based on temporary crosslinks, possibly hydrogen bonds. Additionally, factors which complicate viscosity measurement of these doughs are discussed including yield stresses, melt fracture and sample reservoir pressure losses. / Master of Science

The goal of this research is to determine the effects of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread loaves compared to controls, and to determine sensory attributes of bread loaves using quantitative descriptive analysis (QDA). Protein fractions were obtained through the use of isoelectric precipitation. The pH 4.8 precipitate was found to yield the greatest LOX activity when compared with other fractions (p<0.05). The addition of pH 4.8 precipitate improved rheological properties of bread dough, examined in a farinograph, when compared to the all-purpose control (p<0.05). Addition of soy flour also increased the gluten strength of all-purpose flour (p<0.05). The addition of pH 4.8 precipitate to all-purpose flour did not improve bread loaf volume or texture. Sensory panelists described pH 4.8 supplemented bread as having firmer crumb when compared with controls (p<0.05). There were slight color differences among the loaves. The crust and crumb of bread flour loaves was lighter in color than any other sample. It was concluded that the addition of pH 4.8 precipitate to all-purpose flour greatly improved the rheological properties when compared with all-purpose flour alone. / Master of Science