Unaccustomed eccentric exercise can lead to decreases in muscle force production, increases in soreness, swelling, stiffness, and discomfort. The purpose of this study was to test the dose response of pomegranate juice concentrate on serum markers of muscle permeability, inflammation, and total anti-oxidant status. To test this hypothesis, 45 healthy recreationally active males (22.3 ± 0.5 y, 73.8 ± 1.71 kg, 174.9 ± 0.9 cm) were recruited from the local Austin community for participation in this study. Subjects were disqualified from participation in the study if in the past 6 months they were engaged in an exercise training program. Subjects were placed into either the placebo group, the once-daily, or twice-daily pomegranate juice concentrate supplementation group. Subjects performed a total of 8 days of supplementation. On day 4, all subjects came to the laboratory and underwent an eccentric exercise protocol consisting of 2 minutes of downhill running at -10% grade at 7.5 mph repeated 10 times, resulting in ~20 minutes of total downhill running. Thereafter, subjects performed 50 eccentric elbow extensions each lasting 5 seconds using a weight equal to their concentric one-repetition maximum. Blood measures were made pre-exercise (baseline), and 2, 24, 48, 72, and 96 hours post exercise and analyzed for interleukin-6, creatine kinase, myoglobin, and total anti-oxidant status. Creatine kinase was significantly elevated at 96 hours post exercise, but with no significant differences between treatments. Myoglobin was significantly elevated above baseline at 2 and 96 hours, but with no differences between treatments. There was no effect for time or treatment on the total anti-oxidant status of the serum. Il-6 was significantly higher at 2 and 24 hours after exercise, but with no difference between treatments. The percent increase in interleukin-6 from baseline was significantly lower in the twice-daily POM supplementation group versus placebo (124.3 ± 9.4, 188.6 ± 16.0% of baseline; respectively) during the 2-96 hours following eccentric exercise, but no statistical difference between 1x and 2x or 1x and placebo was observed. This suggests that 8 days of supplementation with pomegranate juice concentrate twice a day significantly reduces the percent increase in a marker of inflammation (interleukin-6) during the 96 hours following eccentric exercise; however, neither supplement was different than the placebo in regards to all other measures. / text

Six field pea (Pisum sativum) varieties from five different growing locations in Saskatchewan in the 2006 and 2007 growing years were analyzed to determine the effect of genotype, environment and year on the total dietary fibre, insoluble dietary fibre, soluble dietary fibre, total phenolic content, simple phenolic content and antioxidant activities. Samples were analyzed for dietary fibre using the enzymatic-gravimetric method of fibre analysis in accordance to the AACC method 32-05. Growing location had a very significant effect (p<0.0001) on the IDF, SDF and TDF content. Genotype had a strong effect (p<0.0001) on both IDF and TDF while having no significant effect (p=0.4556) on SDF content. Crop year also displayed a significant effect on SDF and TDF (p<0.0001) while having a smaller effect on IDF content (p=0.0139). Green varieties yielded significantly higher IDF (p=0.0041) and TDF (p=0.0028) than yellow varieties. Significant genotype x location (0.0155) and location x year (p=0.0002) interaction terms were also observed for TDF. The total phenolic contents were assessed using the Folin-Ciocalteu method of total phenolic content (TPC) analysis, while the contents of 10 individual simple phenolic acids were assessed using reversed-phase UPLC. A significant genotype, environment, and genotype by environment (G x E) interaction effect on the TPC was observed. The seed coat colour and growing season did not show a significant effect on the TPC. The UPLC analysis showed that ferulic acid comprised the majority of the phenolic content of the field pea samples. There was also a genotype, seed coat colour, location, growing season and G x E effect on the total simple phenolic acid content. As well, a modified microplate method for antioxidant activity using the free radical DPPH was assessed against the conventional cuvette method based system. Both methods showed that genotype (p<0.05) and location (p<0.05) had a significant effect on antioxidant activity. A larger, significant effect was seen in the genotype by environment (G x E) interaction (p<0.0001) in the 2007 and 2008 growing years. Growing year did not have a significant on antioxidant activity. Although there was some variation in the resulting AOA values between the two methods, these differences were found not to be statistically significant by means of a folded F-Test (p < 0.05), and the AOA between the two methods was highly correlated (R² = 0.8866). This indicates that a microplate may be used in place of cuvettes to determine AOA using the DPPH free radical to increase testing speed while reducing the amount of sample and reagent used in testing. The research performed on the influence of genotype and environment could potentially allow plant breeders, food scientists and nutraceutical manufacturers to manipulate field pea genotypes and growing conditions to attain an ideal nutritional profile for use in functional foods and nutraceuticals.

Six field pea (Pisum sativum) varieties from five different growing locations in Saskatchewan in the 2006 and 2007 growing years were analyzed to determine the effect of genotype, environment and year on the total dietary fibre, insoluble dietary fibre, soluble dietary fibre, total phenolic content, simple phenolic content and antioxidant activities. Samples were analyzed for dietary fibre using the enzymatic-gravimetric method of fibre analysis in accordance to the AACC method 32-05. Growing location had a very significant effect (p<0.0001) on the IDF, SDF and TDF content. Genotype had a strong effect (p<0.0001) on both IDF and TDF while having no significant effect (p=0.4556) on SDF content. Crop year also displayed a significant effect on SDF and TDF (p<0.0001) while having a smaller effect on IDF content (p=0.0139). Green varieties yielded significantly higher IDF (p=0.0041) and TDF (p=0.0028) than yellow varieties. Significant genotype x location (0.0155) and location x year (p=0.0002) interaction terms were also observed for TDF. The total phenolic contents were assessed using the Folin-Ciocalteu method of total phenolic content (TPC) analysis, while the contents of 10 individual simple phenolic acids were assessed using reversed-phase UPLC. A significant genotype, environment, and genotype by environment (G x E) interaction effect on the TPC was observed. The seed coat colour and growing season did not show a significant effect on the TPC. The UPLC analysis showed that ferulic acid comprised the majority of the phenolic content of the field pea samples. There was also a genotype, seed coat colour, location, growing season and G x E effect on the total simple phenolic acid content. As well, a modified microplate method for antioxidant activity using the free radical DPPH was assessed against the conventional cuvette method based system. Both methods showed that genotype (p<0.05) and location (p<0.05) had a significant effect on antioxidant activity. A larger, significant effect was seen in the genotype by environment (G x E) interaction (p<0.0001) in the 2007 and 2008 growing years. Growing year did not have a significant on antioxidant activity. Although there was some variation in the resulting AOA values between the two methods, these differences were found not to be statistically significant by means of a folded F-Test (p < 0.05), and the AOA between the two methods was highly correlated (R² = 0.8866). This indicates that a microplate may be used in place of cuvettes to determine AOA using the DPPH free radical to increase testing speed while reducing the amount of sample and reagent used in testing. The research performed on the influence of genotype and environment could potentially allow plant breeders, food scientists and nutraceutical manufacturers to manipulate field pea genotypes and growing conditions to attain an ideal nutritional profile for use in functional foods and nutraceuticals.

Polyphenol oxidase (PPO) enzymatic extracts were recovered from apple fruit and potato tubers and enriched by an acetone precipitation. The enriched PPO extracts were immobilized by adsorption onto a wide range of inorganic supports, including chitin, alumina oxide, glass beads, Celite, Dowex and Silica gel using selected media, including water, sodium phosphate buffer and a ternary micellar system. The highest immobilization efficiencies and specific activities were obtained when the PPO extracts were suspended in sodium phosphate buffer and adsorbed onto alumina oxide. Biocatalysis of the free and immobilized PPO extracts was investigated in selected organic solvent media, including hexane, heptane, toluene and dichloromethane, using chlorogenic acid, catechin, and the endogenous phenolic compounds from apple fruit and potato tubers as substrate models. In the organic solvent media, the free PPO extracts from apple and potato demonstrated optimal enzymatic activities at 28°C and between 25 to 35°C, respectively, whereas the immobilized extracts both showed optimal enzymatic activities at 30°C. The free and immobilized extracts from apple and potato also showed similar pH values for optimal enzymatic activity in the range of 6.0 to 6.5. The immobilized apple and potato PPO extracts demonstrated a 1.5 to 1.8 and 2.1 to 3.2-fold increases in PPO activity, respectively, compared to those observed with their free counterparts, and the lowest Km values were obtained with chlorogenic acid followed by catechin and the endogenous phenolic compounds. The immobilized and free PPOs from apple and potato also showed higher Vmax values in the hexane medium followed the heptane, toluene and dichloromethane media. The end products of PPO biocatalysis were purified by size-exclusion chromatography and detected at 280 nm for the residual catechin and endogenous phenolic compounds, and at 320 nm for the PPO-catalyzed end products. Spectroscopic scanning

Thesis (Ph.D.)--Washington State University, May 2006. / Includes bibliographical references.

Yacon (Smallanthus sonchifolius) root products are susceptible to oxidation, reduced quality and functional properties. The optimum water blanching process for yacon root slices was determined through a central composite design with variable temperature (80-100 degrees Celsius), blanching time (2-6 min), and citric acid concentration (0.04-0.20%). Phenolics and fructooligosaccharides of yacon slices were also evaluated after blanching. Yacon slices (3-4 mm) blanched at 90 degrees Celsius, 3.9 to 4.1min, and 0.05% to 0.07% citric acid showed the lowest polyphenol oxidase activity, highest whiteness value, and the highest sensory appearance scores. A second experiment showed that blanching at 100 degrees Celsius with 0.07% citric acid can maintain higher chlorogenic acid (3.52 mg/g more), inulin (5.41% more), and total sugar (34.9%) in yacon slices than blanching without citric acid. Thus, addition of less than 0.1% citric acid to boiling water can minimize loss of functional components of yacon slices during blanching.

No description available.

Inhibition of blueberry PPO activity by sodium benzoate, potassium sorbate and potassium metabisulfite and their influence on degradation of individual anthocyanins in an extract was studied. Maceration of blueberries was carried out at 55ºC for 1h with the addition of 0.1% sodium benzoate or with blanching pretreatment at 90ºC for 1min. After maceration pretreatments the extracted juice was processed with traditional hot fill pasteurization, high hydrostatic pressure (HHP) and pulsed electric field (PEF). Sodium benzoate and potassium metabisulfite were very effective PPO inhibitors in concentrations of 0.1% and 10ppm, respectively. Potassium sorbate was the weakest inhibitor, with 50% PPO remaining. Degradation of anthocyanins by PPO was dependent on their structure. Tri-phenolic anthocyanins experienced the most degradation, followed by diphenolic and monophenolic compounds, respectively. Sodium benzoate was the most effective at preventing anthocyanin degradation; potassium metabisulfite did not have any protective effect, while potassium sorbate increased anthocyanin degradation Blanching of blueberries inactivated native PPO, but also increased the degradation of anthocyanins, especially malvidin glycosides. Addition of 0.1% sodium benzoate decreased PPO activity when compared to frozen blueberries but not in respect to control maceration. Only 12% of anthocyanins and 33-41% of phenolics were extracted into juice from the frozen fruit. Hot fill pasteurization, high hydrostatic pressure and pulsed electric field did not significantly influence anthocyanins, phenolics and antioxidant activity in blueberry juice.

No description available.

No description available.