Advancing ethnic foods in diverse global ecologies through systems-based solutions is essential to global food security and climate resilience–integrated human health benefits

Kalidas Shetty,Dipayan Sarkar 한국식품연구원 2018 Journal of Ethnic Foods Vol.5 No.1

The face of global food security challenges has changed and must address both needs of sufficient macronutrients and micronutrients to counter overall malnutrition that exists in several regions of the world and also new more rapid emergence of diet-linked noncommunicable chronic diseases (NCDs). Therefore, the current global food and nutritional security strategies must be improved to generate adequate global food production from a wide diversity of crops that will meet macronutrient/micronutrient needs along with beneficial bioactive ingredients to counter diet-linked NCDs.

Rhodiola crenulata Induces Death and Inhibits Growth of Breast Cancer Cell Lines

Yifan Tu,Louis Roberts,Kalidas Shetty,Sallie Smith Schneider 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.3

Diverse compounds from many different chemical classes are currently targeted in preclinical analyses for their ability to act as both chemopreventative and chemotherapeutic agents. Phenolic phytochemicals from Rhodiola crenulata has such potential. This Rhodiola species is a perennial plant that grows in the Tundra, Siberia, and high-elevation regions of Tibet. The phenolic secondary metabolites isolated from R. crenulata were recently analyzed in a preclinical setting for their ability to treat lymphosarcomas and superficial bladder cancers. However, the effects of R. crenulata have yet to be examined for its implications in breast cancer prevention or for its chemotherapeutic abilities. Therefore this study investigated the effects of R. crenulata on breast cancer both in vivo and in vitro. Experiments using aggressive human-derived MDA-MB-231 and mouse-derived V14 breast cancer cell lines demonstrated that phenolic-enriched R. crenulata extract was capable of inhibiting the proliferation, motility, and invasion of these cells. In addition, the extracts induced autophagic-like vesicles in all cell lines, eventually leading to death of the tumor cell lines but not the immortal or normal human mammary epithelial cells. Finally, an in vivo experiment showed that phenolic-enriched dietary R. crenulata is effective in preventing the initiation of tumors and slowing down the tumor growth in mice bearing tumor grafts, thereby further demonstrating its possible potential for treatment of breast cancer progression and metastasis.

Metabolic stimulation of phenolic biosynthesis and antioxidant enzyme response in dark germinated barley (Hordeum vulgare L.) sprouts using bioprocessed elicitors

Ramnarain Ramakrishna,Dipayan Sarkar,Kalidas Shetty 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4

Sprouting and seed elicitor treatments stimulatethe biosynthesis of health relevant phenolic bioactives inplants partly by upregulating proline-associated pentosephosphate pathway (PAPPP). This study investigated theupregulation of PAPPP-linked and antioxidant enzymeassociated metabolic responses in elicitor-treated barley(Hordeum vulgare L.) sprouts previously established withstimulation of health relevant phenolic bioactives. Barleyseeds were treated with bioprocessed elicitors marineprotein hydrolysates (GroPro , GP) and soluble chitosanoligosaccharide and germinated under dark conditions. Upregulation of PAPPP and subsequent stimulation ofphenolic biosynthesis and antioxidant enzyme responseswere monitored at day 2, 4, and 6 of sprouting. HighPAPPP-linked antioxidant enzyme responses wereobserved at early stages of germination with selected dosesof GP treatments, especially in cv. Pinnacle. Total solublephenolic content remained at higher level, while guaiacolperoxidase activity increased over the course of sproutingindicating increased phenolic polymerization to supportstructural needs of sprouts.

Antioxidant Activity of Rhodiola rosea Extract on Human Low-density Lipoprotein Oxidation and DNA Strand Scission

Eun-Jung Lee,Young-In Kwon,Kalidas Shetty,Hae-Dong Jang 한국식품과학회 2004 Food Science and Biotechnology Vol.13 No.6

Antioxidant and Bioactive Films to Enhance Food Quality and Phytochemical Production during Ripening

Byungjin Min,Paul L. Dawson,Kalidas Shetty 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.1

Antioxidant films are one active packaging technology that can extend food shelf-life through preventing lipid oxidation, stabilizing color, maintaining sensory properties and delaying microbial growth in foods. Because raw, fresh and minimal processed foods are more perishable during storage or under display conditions than further processed foods, they rapidly lose their original quality. Foods are susceptible to physical, chemical, and biochemical hazards to which packaging films can be effective barriers. Although films incorporated natural (tocopherols, flavonoids and phenolic acids) or synthetic antioxidants (BHT, BHA, TBHQ, propyl gallate) have been extensively tested to improve quality and safety of various foods, food applications require addressing issues such as physical properties, chemical action, cost, and legal approval. Increased interest in natural antioxidants as substitutes for synthetic antioxidants has triggered research on use of the new natural antioxidants in films and coatings. Use of new components (phytochemicals) as film additives can improve food quality and human health. The biosynthesis of plant phenolics can potentially be optimized by active coatings on harvested fruits and vegetables. These coatings can trigger the plants natural proline-linked pentose phosphate pathway to increase the phenolic contents and maintain overall plant tissue quality. This alternate metabolic pathway has been proposed by Dr. K. Shetty and is supported by numerous studies. A new generation of active food films will not only preserve the food, but increase food's nutritional quality by optimizing raw food biochemical production of phytochemicals.

High throughput comparative assessment of biofilm formation of Candida glabrata on polystyrene material

Bindu Sadanandan,Priya Ashrit,Lokesh Kyathsandra Nataraj,Kalidas Shetty,Amruta Puroshottam Jogalekar,Vijayalakshmi Vaniyamparambath,Beena Hemanth 한국화학공학회 2022 Korean Journal of Chemical Engineering Vol.39 No.5

Candida glabrata is the second most reported Candida species causing candidiasis next only to Candidaalbicans. Biofilm formation by C. glabrata accelerates pathogenicity, so understanding conditions for biofilm formationin relevant polystyrene polymers is essential. Determining optimum conditions for biofilm formation using one variableat a time (OVAT) is laborious and inaccurate. Therefore, mathematical modelling for design of experiments tooptimize conditions for biofilm formation in Candida species was undertaken. In this study, a simple and robust statisticalmethod, response surface methodology (RSM) was used to optimize independent variables like temperature, incubationperiod, media pH, shaker speed and inoculum density. Biofilm forming conditions were optimized andcompared for two important local clinical isolates and one standard culture on 96 well polystyrene microtiter plates. Biofilm was quantified by different methods, like XTT for cell viability, crystal violet for biofilm, calcofluor white, andwet and dry weight measurements for cell mass. Quantification of cell viability and biofilm indicated heterogeneityamong the three cultures. The results revealed an important finding that foetal bovine serum (FBS) does not significantlyaffect biofilm formation in vitro. This simple high throughput method for optimization and quantification ofCandida biofilm has relevance for applications in rapid screening of anti-Candida biologics and therapeutic solutionswhile advancing control measures in polystyrene carriers in hospital settings.

Ethnic food perspective of North Dakota Common Emmer Wheat and relevance for health benefits targeting type 2 diabetes

Ashish Christopher,Dipayan Sarkar,Steve Zwinger,Kalidas Shetty 한국식품연구원 2018 Journal of Ethnic Foods Vol.5 No.1

Background Ancient grains with ethnic food origins are gaining renewed interest in contemporary food design due to its balanced nutritional profiles and health benefits. The “North Dakota Common Emmer Wheat” (Triticum dicoccum), a tetraploid species, had ethnic origins with German immigrants from Russia migrating to North Dakota in late 19th century. Targeting such grains with ethnic origins that are rich in fibers, amino acids, minerals, and other bioactive compounds has significant merit for advancing health benefits against emerging diet-linked chronic diseases. Based on this rationale, phenolic-linked antioxidant and antihyperglycemic properties of North Dakota Common Emmer Wheat was compared with those of other commercial wheat cultivars in order to integrate it into a health-targeted food design based on past ethnic food insights. Methods Aqueous extracts of the North Dakota Common Emmer Wheat (with and without hull) and two other commercial wheat varieties, Barlow and Coteau, were analyzed before and after milling. The total soluble phenolic content, phenolic acid profile, protein content, antioxidant activity, type 2 diabetes relevant α-amylase, and α-glucosidase enzyme inhibitory activities were determined using in vitro assay models. Results North Dakota Common Emmer Wheat with hull had highest total soluble phenolic content and associated antioxidant and antihyperglycemic properties (before and after milling) when compared to the other commercial wheat cultivars. Conclusion Results indicated that North Dakota Common Emmer Wheat with hull can be integrated into a health-targeted contemporary food design as a part of dietary support against chronic hyperglycemia and oxidative stress associated with early stages type 2 diabetes.

Antioxidant and Bioactive Films to Enhance Food Quality and Phytochemical Production during Ripening

Min Byungjin,Dawson Paul L.,Shetty Kalidas Korean Society for Food Science of Animal Resource 2005 한국축산식품학회지 Vol.25 No.1

Antioxidant films are one active packaging technology that can extend food shelf-life through preventing lipid oxidation, stabilizing color, maintaining sensory properties and delaying microbial growth in foods. Because raw, fresh and minimal processed foods are more perishable during storage or under display conditions than further processed foods, they rapidly lose their original quality. Foods are susceptible to physical, chemical, and biochemical hazards to which packaging films can be effective barriers. Although films incorporated natural (tocopherols, flavonoids and phenolic acids) or synthetic antioxidants (BHT, BHA, TBHQ, propyl gallate) have been extensively tested to improve quality and safety of various foods, food applications require addressing issues such as physical properties, chemical action, cost, and legal approval. Increased interest in natural antioxidants as substitutes for synthetic antioxidants has triggered research on use of the new natural antioxidants in films and coatings. Use of new components (phytochemicals) as film additives can improve food quality and human health. The biosynthesis of plant phenolics can potentially be optimized by active coatings on harvested fruits and vegetables. These coatings can trigger the plants natural proline-linked pentose phosphate pathway to increase the phenolic contents and maintain overall plant tissue quality. This alternate metabolic pathway has been proposed by Dr. K. Shetty and is supported by numerous studies. A new generation of active food films will not only preserve the food, but increase food's nutritional quality by optimizing raw food biochemical production of phytochemicals.

Potential of Cranberry Powder for Management of Hyperglycemia Using In Vitro Models

Marcia da Silva Pinto,Reza Ghaedian,Rahul Shinde,Kalidas Shetty 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.5

Aqueous solutions of two different cranberry powders (CP and CP-SAB) were evaluated for organic acids, sugars, total phenolics, antioxidant activity based on the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, and functionality such as in vitro inhibition of α-amylase, α-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension linked to type 2 diabetes. The total phenolics content was 11 and 51mg/g of sample dry weight for CP and CP-SAB, respectively. p-Coumaric acid and quercetin derivatives were the main phenolic compounds identified in the cranberry powders. CP-SAB had α-glucosidase inhibitory activity that increased with increased dose (1–5mg/mL) from 60% to 100% inhibition. There was limited amount of α-amylase inhibitory activity that reached a maximum of 40% inhibition at 5mg/mL treatment. Significant ACE inhibitory activity was detected for CP-SAB at 100 and 200mg/mL sample concentrations. These in vitro results indicate the potential of cranberry powders as dietary supplement and food-based strategies for potential hyperglycemia management. This biochemical rationale provides the basis for further design of animal and clinical studies using standardized extracts.

Inhibitory Potential of Tea Polyphenolics and Influence of Extraction Time Against Helicobacter pylori and Lack of Inhibition of Beneficial Lactic Acid Bacteria

Chandrakant Ankolekar,David Johnson,Marcia da Silva Pinto,Kevin Johnson,Ronald Labbe,Kalidas Shetty 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.11

Tea polyphenolics such as catechins are known to have the potential to inhibit many bacterial pathogens. Helicobacter pylori has been identified as an etiologic agent in the development of gastric ulcer, peptic ulcer, gastritis, and many other stomach-related diseases. In this study, we investigated the effect of 9 tea extracts—3 different brands representing 4 different processed types (white, green, oolong, and black)—on the inhibition of H. pylori. Extraction times of 2 and 5 minutes were compared. Most 5-minute extracts showed H. pylori inhibition, whereas 2-minute extracts only of Choice darjeeling black and Tazo white showed inhibition. No recovery was observed after the addition of 0.5 and 5 mM proline, indicating that tea polyphenols do not inhibit H. pylori by inhibition of proline oxidation via proline dehydrogenase. Extracts that showed inhibition were further evaluated for their effect on beneficial lactic acid bacteria. None of the samples showed inhibition, suggesting that tea might be able to inhibit H. pylori without affecting the beneficial lactic acid bacteria. High-performance liquid chromatography indicated the presence of gallic acid, quercetin, caffeine, and tea catechins (including catechin, epicatechin, and epigallocatechin) in all the tea samples. Our study indicates that tea can be potentially used as a low-cost dietary support to combat H. pylori–linked gastric diseases without affecting the beneficial intestinal bacteria.