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Lactic acid fermentation and phytoch...

University of Massachusetts Amherst., Food Science.

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Lactic acid fermentation and phytochemical synergies for food safety and human health applications.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Lactic acid fermentation and phytochemical synergies for food safety and human health applications./
作者:	Apostolidis, Emmanouil.
面頁冊數:	420 p.
附註:	Adviser: Kalidas Shetty.
Contained By:	Dissertation Abstracts International69-09B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=3325113
ISBN:	9780549785965

Lactic acid fermentation and phytochemical synergies for food safety and human health applications.
Apostolidis, Emmanouil.

Lactic acid fermentation and phytochemical synergies for food safety and human health applications. - 420 p.

Adviser: Kalidas Shetty.

Thesis (Ph.D.)--University of Massachusetts Amherst, 2008.

Type 2 diabetes, hypertension and Helicobacter pylori -linked ulcer are among the important global health challenges. Healthier food and ingredient design for addressing above health challenges could be combined with traditional drug therapies for disease management. Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus and Escherichia coli are food-borne pathogens associated with infectious disease outbreaks. However, the development of antimicrobial resistance and the limited success of relatively narrow spectrum of antimicrobials, results in microbial contamination of food and poses public health and economic challenge.

ISBN: 9780549785965Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Lactic acid fermentation and phytochemical synergies for food safety and human health applications.
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100 1 $a Apostolidis, Emmanouil. $3 1034094
245 1 0 $a Lactic acid fermentation and phytochemical synergies for food safety and human health applications.
300 $a 420 p.
500 $a Adviser: Kalidas Shetty.
500 $a Source: Dissertation Abstracts International, Volume: 69-09, Section: B, page: 5113.
502 $a Thesis (Ph.D.)--University of Massachusetts Amherst, 2008.
520 $a Type 2 diabetes, hypertension and Helicobacter pylori -linked ulcer are among the important global health challenges. Healthier food and ingredient design for addressing above health challenges could be combined with traditional drug therapies for disease management. Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus and Escherichia coli are food-borne pathogens associated with infectious disease outbreaks. However, the development of antimicrobial resistance and the limited success of relatively narrow spectrum of antimicrobials, results in microbial contamination of food and poses public health and economic challenge.
520 $a Therefore, the aim of this dissertation was to develop metabolic strategies for designing milk and soymilk fermented diets and ingredients enriched in phenolic phytochemicals for managing type 2 diabetes, hypertension, ulcer and controlling food-borne pathogens. This was investigated through understanding the in vitro inhibitory potential of hyperglycemia and hypertension linked enzymes as well as critical metabolic pathways contributing to the cellular breakdown of bacterial pathogens.
520 $a Based on structure-function rationale, the potential antioxidant, anti-hyperglycemia and anti-hypertention functionality of herb and fruit extracts, fruit enriched dairy and soy yogurts and herb and fruit enriched cheeses were investigated. Results indicated that specific extract profiles had high anti-hyperglycemia and anti-hypertension potential which generally corresponded to total phenolic content and free radical scavenging-linked antioxidant activity. Further it was observed that lactic acid bacterial fermented milk and soymilk have potential for hyperglycemia and hypertension management, which is enhanced with phenolic phytochemical enrichment. However, it was determined that soymilk fermented products had superior potential for hypertension management and further that the anti-hypertension potential of fermented milk depended strongly on the lactic acid produced during fermentation. Furthermore these fermented extracts had potential to inhibit L. monocytogenes, S. aureus , V. parahaemolyticus, and ulcer related H. pylori. Results also indicated that oregano-cranberry synergies with sodium lactate had the best potential for L. monocytogenes inhibition in broth and cooked meat substrate and that this inhibition recovered with the addition of proline. Finally the mode of action of cranberry phenolics and L-lactic acid was investigated in L. monocytogenes and E. coli based on the concept of disruption of critical proline-linked pentose phosphate pathway and the role of this pathway was confirmed.
590 $a School code: 0118.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Massachusetts Amherst. $b Food Science. $3 1034093
773 0 $t Dissertation Abstracts International $g 69-09B.
790 $a 0118
790 1 0 $a Clydesdale, Fergus $e committee member
790 1 0 $a Kim, Young-Cheul $e committee member
790 1 0 $a Labbe, Ronald $e committee member
790 1 0 $a Shetty, Kalidas, $e advisor
791 $a Ph.D.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=3325113