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The Thermal And Physical Properties Of Beef From Three Usda-Quality Grades Cooked To Multiple Degrees Of Doneness, Jessica Mcclellan Hadfield Aug 2019

The Thermal And Physical Properties Of Beef From Three Usda-Quality Grades Cooked To Multiple Degrees Of Doneness, Jessica Mcclellan Hadfield

All Graduate Theses and Dissertations

The objective of this study was to determine the influence of quality grade (QG) and degree-of-doneness (DOD) on thermophysical properties of beef strip steaks. The “Prime” eating experience must be marketed to compete with cheaper protein sources, and so palatability is a major concern with beef products. Thermal and physical properties help shed light on the impacts various components have on beef palatability, mainly tenderness and juiciness. Warner-Bratzler shear force (WBSF) and the textural property of springiness are both influenced by a combination of QG and DOD. This is also true for viscoelasticity and the degradation of myosin and sarcoplasmic ...


Effect Of Supplemental Prebiotics, Probiotics And Bioactive Proteins On The Microbiome Composition And Gut Physiology In C57bl6/J Mice, Ye Li Aug 2019

Effect Of Supplemental Prebiotics, Probiotics And Bioactive Proteins On The Microbiome Composition And Gut Physiology In C57bl6/J Mice, Ye Li

All Graduate Theses and Dissertations

The composition and metabolic activity of the microbiome affect many aspects of health, and there is current interest in dietary constituents that may affect this system. The purpose of this study was to evaluate the effects of a mix of probiotics, a mix of prebiotics and a bioactive protein fraction on the microbiome, when fed to mice individually and in combination. Mice were fed the total western diet (TWD) supplemented with prebiotics, probiotics, and Tri-Factor (bioactive proteins) individually and in combination for four weeks. Subsequently, effects on the composition of gut microbiome, gut short chain fatty acids (SCFAs) concentration, gut ...


Influence Of Change In Ph On Whey Expulsion From Cheddar Cheese Curds Made From Recombined Concentrated Milk, Kanak Bulbul May 2019

Influence Of Change In Ph On Whey Expulsion From Cheddar Cheese Curds Made From Recombined Concentrated Milk, Kanak Bulbul

All Graduate Theses and Dissertations

The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana.

The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final cheese moisture when using microfiltered concentrated milk.

We performed twelve ...


The Development, Implementation, And Assessment Of A Home Component To The Fit Game Healthy Eating Program, Hali King Obray May 2019

The Development, Implementation, And Assessment Of A Home Component To The Fit Game Healthy Eating Program, Hali King Obray

All Graduate Theses and Dissertations

Researchers at Utah State University created a school intervention called the FIT Game that has successfully increased children’s vegetable intake during lunchtime. The aim of this project was to create a home aspect to the FIT Game for parents that would increase the availability of vegetables within the home. Studies within this thesis discuss the development and revision of parent newsletters for the FIT Game program, as well as the implementation and assessment of the revised newsletters. Results from the assessments indicate that providing parent newsletters is not enough to change the vegetable availability at home.

This home component ...


Growth Characteristics Of Lactobacillus Wasatchensis And Its Detection And Enumeration Using Quantitative Polymerase Chain Reaction, Isaac Brockbank Bowen Aug 2018

Growth Characteristics Of Lactobacillus Wasatchensis And Its Detection And Enumeration Using Quantitative Polymerase Chain Reaction, Isaac Brockbank Bowen

All Graduate Theses and Dissertations

There are numerous challenges encountered during the manufacturing and storage of cheese by both the large-scale and artesian producers. One such challenge has been the formation of late gassy defect, which occurs when gas is produced by certain lactic acid bacteria found in the cheese block during storage and aging over a three month time period. Negative consequences of late gas production are slits and cracks in the cheese block and puffy cheese packaging, which cause significant financial losses for manufacturers along with poor consumer acceptance.

Lactobacillus wasatchensis is one such lactic acid bacterium shown to produce gas during cheese ...


Effect Of High Intensity Ultrasound On The Crystallization Behavior Of Interesterified Fats, Jeta Vijay Kadamne May 2018

Effect Of High Intensity Ultrasound On The Crystallization Behavior Of Interesterified Fats, Jeta Vijay Kadamne

All Graduate Theses and Dissertations

The process of partial hydrogenation produces trans fats and the fats that undergo this process are called partially hydrogenated fats (PHF). Clinical studies have shown a strong association between PHF and coronary heart diseases. In 2015 The U.S. Food and Drug Administration removed the Generally recognized as safe or "GRAS" status of PHF. These fats were used in confectionary, margarines, shortenings, doughnuts, cookies, cakes, etc. The PHF serve a function in food by providing a higher shelf life and a desired harder structure due to their higher melting point. Hence, the food industry is currently looking for PHF alternatives ...


Characterization Of Lactose Fatty Acid Esters For Their Microbial Growth Inhibitory Activity And Emulsification Properties, Seung-Min Lee May 2018

Characterization Of Lactose Fatty Acid Esters For Their Microbial Growth Inhibitory Activity And Emulsification Properties, Seung-Min Lee

All Graduate Theses and Dissertations

Sugar esters, substances made from bonding fatty acid tails to a sugar head, can play a number of key roles in food systems from antimicrobial agents to emulsifiers. These unique and very useful properties result from their water-loving and water-avoiding ends. Lactose, a sugar found in milk, based esters are important, as they are environmentally friendly and inexpensive, however, they are not very well understood. I created four different types of lactose esters: lactose monooctanoate (LMO), lactose monodecanoate (LMD), lactose monolaurate (LML) and lactose monomyristate (LMM), and then compared them to each other to see which would be the best ...


Analysis Of Beef Steaks Of Varying Usda Quality Grades And Thicknesses Cooked On Low And High Grill Surface Temperatures, Tonirae Gardner May 2017

Analysis Of Beef Steaks Of Varying Usda Quality Grades And Thicknesses Cooked On Low And High Grill Surface Temperatures, Tonirae Gardner

All Graduate Theses and Dissertations

The objective of this project was to analyze the thermodynamics (thermal conductivity and diffusivity as well as protein denaturation) and physical properties (percent expressible moisture, cooking loss, change in steak thickness, shear force, texture profile analysis and rheological behavior) of beef steaks of different USDA quality grades (Upper 2/3 Choice and Select), thicknesses (thick and thin), and grill surface temperatures (high and low) cooked to the same internal degree of doneness to determine if a specific set of cooking parameters would create a profound difference in the eating characteristics, described by the tenderness and juiciness of cooked beef strip ...


Strategies For Increased Lactic Acid Production From Algal Cake Fermentations At Low Ph By Lactobacillus Casei, Tom J. Overbeck May 2017

Strategies For Increased Lactic Acid Production From Algal Cake Fermentations At Low Ph By Lactobacillus Casei, Tom J. Overbeck

All Graduate Theses and Dissertations

We explored using de-oiled algal biomass (algal cake) as a low-value substrate for production of lactic acid in fermentations with Lactobacillus casei, and strategies for increasing lactic acid production at low pH. L. casei 12A algal cake (AC) fermentations showed carbohydrate and amino acid availability limit growth and lactic acid production. These nutritional requirements were effectively addressed with enzymatic hydrolysis of the AC using α-amylase, cellulase, and pepsin. Producing 0.075 g lactic acid per g AC from AC digested with all three enzymes. We explored heterologous expression of the cellulase gene (celE) from Clostridium thermocellum and the α-amylase gene ...


Effects Of Gestational Dietary Intake On Calf Growth And Early Feedlot Performance Of Offspring, Jose Gardner May 2017

Effects Of Gestational Dietary Intake On Calf Growth And Early Feedlot Performance Of Offspring, Jose Gardner

All Graduate Theses and Dissertations

Fetal programming is a relatively new and quickly growing field of research in the livestock industry. The concept of fetal programming is simply defined as the effects a change in maternal nutritional intake has on offspring, whether it be a genetic or physical change. The intention of this study was to specifically look at the effects of nutrient restriction of cows during the second trimester of gestation on the growth and performance of the resulting calves.

In this study, thirty-two cows of predominantly angus influence from the Utah state university herd were chosen, naturally bred to a pure bred angus ...


Effect Of N-3 And N-6 Polyunsaturated Fatty Acids On Inflammation, Tao Xu May 2017

Effect Of N-3 And N-6 Polyunsaturated Fatty Acids On Inflammation, Tao Xu

All Graduate Theses and Dissertations

Intake of polyunsaturated fatty acids (PUFA) has changed drastically in the past century in the American diet has received attention due to potential effects on chronic inflammation-related metabolic diseases. In this project, the effects of dietary PUFA content and the n-6 to n-3 ratio on inflammatory responses in the acute and chronic inflammation models were evaluated. The PUFA content was modified on a Western diet background to deliver both n-6 and n-3 intakes at the 10th and 90th percentile of the population in the United States, and models of acute and chronic inflammation were tested in mice model ...


Identifying And Reducing Risk Of The Female Athlete Triad In Division 1 Athletes, Jennifer Day May 2016

Identifying And Reducing Risk Of The Female Athlete Triad In Division 1 Athletes, Jennifer Day

All Graduate Theses and Dissertations

Physically active females, or female athletes, are at risk for the condition known
as the female athlete triad (Triad). The Triad is made up of three components that are distinctly separate, but intertwined: consuming inadequate energy for how much they are exercising, poor bone health, and problems with their menstrual periods. When female athletes don’t consume enough energy for how much they exercise, there can be hormonal imbalances, causing the body to conserve energy from some important functions including menstruation, and increased bone turnover resulting in a higher risk of stress fractures and early osteoporosis. Female athletes at risk ...


Effects Of Thermosonication On Microbial Population Reduction And Solubillity Index In Skim Milk Powder, Nicola F. Beatty May 2016

Effects Of Thermosonication On Microbial Population Reduction And Solubillity Index In Skim Milk Powder, Nicola F. Beatty

All Graduate Theses and Dissertations

The effects of thermosonication (high intensity ultrasound coupled with thermal treatment), on the reduction of thermophilic spore-forming microorganisms and its effects on the solubility index in reconstituted skim milk powder (RSMP) were evaluated. Thermosonication was applied to RSMP at various solids concentrations, temperatures, and lengths of time based on commercial milk powder processing conditions. Microbial counts were determined prior to and after treatments to determine the log reduction of Geobacillus stearothermophilusvegetative cells and spores. Log reductions were recorded, and data were analyzed by response surface analysis. The log reductions induced by temperature and time without high intensity ultrasound (HIU ...


Crystallization Behavior Of Waxes, Sarbojeet Jana May 2016

Crystallization Behavior Of Waxes, Sarbojeet Jana

All Graduate Theses and Dissertations

Partially hydrogenated oil (PHO) has no longer GRAS status. However, PHO is one of the important ingredients in bakery and confectionary industry and therefore the food industry is seeking for an alternative fat to replace PHO. Waxes have shown promise to fulfill that demand because of its easy availability and cheap in price. Waxes with high melting points (> 40 °C) help in the crystallization process when mixed with low melting point oils. A crystalline network is formed in this wax/oil crystallization process where liquid oil is entrapped in wax crystal network. A new material is formed which is neither ...


Investigation Of Solubilization, Cold Gelation, And Rennet Coagulation Properties Of Highly Concentrated Micellar Casein Concentrate For Use In Cheese Making, Ying Lu May 2016

Investigation Of Solubilization, Cold Gelation, And Rennet Coagulation Properties Of Highly Concentrated Micellar Casein Concentrate For Use In Cheese Making, Ying Lu

All Graduate Theses and Dissertations

Highly concentrated micellar casein concentrate (HC-MCC), a potential ingredient for cheese making, containing ~20% casein with ~70% of serum proteins removed by microfiltration, and diafiltration of skim milk, and then further concentrated by vacuum evaporation. The objectives of this research were to investigate solubilization, cold gelation, rennet coagulation properties of recombined HC-MCC and cream for its use in cheese making.

In Chapter 3, either mixing thawed HC-MCC in water at high temperature (~50C) or addition of trisodium citrate can achieve complete dispersion and more than 80% solubility of HC-MCC in water (3% protein). Overnight storage helps to fully disperse ...


Self-Learning, Dvd-Based Education Versus Traditional Education Approaches To Improve The Safety Of Warfarin Use Among Patients With Atrial Fibrillation, Jessica Oliver Hatch May 2015

Self-Learning, Dvd-Based Education Versus Traditional Education Approaches To Improve The Safety Of Warfarin Use Among Patients With Atrial Fibrillation, Jessica Oliver Hatch

All Graduate Theses and Dissertations

Atrial fibrillation (AF) is a common cardiac arrhythmia that requires extensive medical and pharmaceutical management. The coagulation antagonist warfarin is commonly prescribed to reduce AF-associated stroke. Although warfarin effectively mediates thromboembolitic risk, its management is complex as many factors influence its therapeutic range including: genetics, diet, medication, and herbal and dietary supplement (HDS) interactions. Lack of patient knowledge regarding these factors contributes to poor patient outcomes. With the emerging epidemic of AF, readily available educational tools are necessary to improve patient outcomes while reducing clinician burden.

The purpose of this study was to develop both a self-learning, DVD-based and one-on-one ...


Effects Of Beef Finishing Diets And Muscle Type On Meat Quality, Fatty Acids And Volatile Compounds, Arkopriya Chail May 2015

Effects Of Beef Finishing Diets And Muscle Type On Meat Quality, Fatty Acids And Volatile Compounds, Arkopriya Chail

All Graduate Theses and Dissertations

Consumer evaluation, proximate data, Warner-Bratzler shear force (WBSF), fatty acid (FA) composition and volatile compounds were analyzed from the Longissimus thoracis (LT), Tricep brachii (TB) and Gluteus medius (GM) muscles finished on conventional feedlot (FL) and forages, including a perennial legume, birdsfoot trefoil (BFT; Lotus corniculatus), and a grass, meadow brome (Bromus riparius Rehmann, Grass). Representative retail forage (USDA Certified Organic Grass-fed, COGF) and conventional beef (USDA Top Choice, TC) were investigated (n = 6) for LT. Additionally, the effects of diet on Gluteus medius (GM) and Tricep brachii (TB) muscles were explored. Forage-finished beef scored lower (P < 0.05) in most of the affected sensory attributes except BFT which was similar to grain-finished beef. In forage-finished beef GM was more liked and in FL, TB was similar to GM except juiciness where it scored greater. The fat percent was found to be greatest (P < 0.05) in TC followed by BFT and FL. Nutritionally beneficial ratios of FAs were observed in forage-finished diet. Fatty acid concentrations were majorly affected (P ≤ 0 ...


Analysis Of Quality Of Two Different Varieties Of Peaches With Respect To Organic And Conventional Cultivation Techniques, Shruti D. Sawant May 2015

Analysis Of Quality Of Two Different Varieties Of Peaches With Respect To Organic And Conventional Cultivation Techniques, Shruti D. Sawant

All Graduate Theses and Dissertations

The demand for organic produce is based on a general belief that organically grown produce is more nutritious than conventionally cultivated produce. To date, there have been several studies both supporting and contradicting these assumptions and at this point there is no clear consensus. However, there has been one accepted and appreciated aspect of the organic cultivation, which is, that it renders the soil more suitable for long-term cultivation and improves the ecological aspect of producing produce. For this reason, in the long term organic farming may be both economically and ecologically more desirable. The focus of this project as ...


Pregenomic And Genomic Effects Of 24,25-Dihydroxyvitamin D3, Yang Zhang May 2015

Pregenomic And Genomic Effects Of 24,25-Dihydroxyvitamin D3, Yang Zhang

All Graduate Theses and Dissertations

Vitamin D is hydroxylated to form several active metabolites, of these, 1,25- dihydroxyvitamin D3 [1,25(OH)2D3] is the most studied stimulatory product. It is now accepted that 1,25(OH)2D3 mediates its rapid actions on the control of phosphate homeostasis through its membrane receptor 1,25D3-MARRS (membrane associated rapid response steroid binding) protein. Another metabolite, 24,25-dihydroxyvitamin D3 [24,25(OH)2D3] has been reported to be inhibitory with respect to calcium and phosphate absorption in intestine. Previous work in this laboratory has indicated that 24,25(OH)2D3 inhibits phosphate uptake in isolated intestinal cells ...


Investigation Of Sugar/Polyols As Weakly Interacting Cosolvents And Their Influence On Hardening Of High-Protein Nutrition Bars, Sami Kadhim Hassan May 2015

Investigation Of Sugar/Polyols As Weakly Interacting Cosolvents And Their Influence On Hardening Of High-Protein Nutrition Bars, Sami Kadhim Hassan

All Graduate Theses and Dissertations

High-protein nutrition (HPN) bars (≥ 30% protein) have limited shelf life and become excessively hard during storage. Various mechanisms have been proposed to explain the hardening. The objectives of this research were to investigate the chemistry of HPN bar hardening and propose solutions for slowing it and improving bar texture.

In phase 1, HPN bars were made containing 34% whey protein isolate (WPI) or milk protein concentrate (MPC) powder, along with either sorbitol syrup or glycerol, and vegetable shortening or cocoa butter. Substituting MPC for WPI made the bars brittle and crumbly. Using glycerol initially made bars softer but accelerated hardening ...


Nutrition And Genes Associated With Orofacial Cleft Birth Defects In Utah, Huong Dieu Meeks May 2014

Nutrition And Genes Associated With Orofacial Cleft Birth Defects In Utah, Huong Dieu Meeks

All Graduate Theses and Dissertations

Orofacial clefts (OFCs) are facial malformations that happen during early pregnancy and have a complex and heterogeneous etiology, involving both genetic and environmental risk factors. This project examined the association between maternal nutrition, folaterelated biomarkers, candidate genes involved in one-carbon metabolism (OCM), and OFCs in order to achieve more comprehensive knowledge of how nutrition and genetics influence OFC risk. First, the association between maternal periconceptional multivitamin (PCMV) use, maternal dietary patterns during the periconceptional period, and OFC risk was examined. This study showed that neither PCMV use nor healthy dietary pattern score alone was individually associated with OFC risk. However ...


Effects Of Processing And Packaging Modifications On The Quality And Shelf Life In Meats, Abdulla Khan May 2014

Effects Of Processing And Packaging Modifications On The Quality And Shelf Life In Meats, Abdulla Khan

All Graduate Theses and Dissertations

Shelf life of meat and meat products depends on the quality of meat and packaging stability. Meat color change, lipid oxidation, pH, and microbial contamination are the main causes that affect the nutritional, sensory, and physical characteristics by forming toxic compounds, off flavors, off odors, and undesirable color. The first objective of this study was to examine the effect of newly developed CO2 generating absorbent pads on beef, tuna and chicken meats. The second objective was to compare the effect of Type I (radical quenching) antioxidants eugenol and rosmarinic acid (RA) to that of Type II (metal chelating) antioxidants milk ...


Inhibition Of L. Monocytogenes Growth In Dairy Productions With Lactose Monolaurate, Yao Chen May 2014

Inhibition Of L. Monocytogenes Growth In Dairy Productions With Lactose Monolaurate, Yao Chen

All Graduate Theses and Dissertations

Listeria monocytogenes leads to severe health problems and is the third leading cause of death among the major 5 pathogens. A synthesized novel sugar ester, lactose monolaurate (LML), has antimicrobial properties against Listeria monocytogenes. The minimum bactericidal concentration (MBC) of LML is less than 5 mg/mL (9.5 mM) in growth media. To determine which moiety of LML dominates in its bacteriostatic activities, the antibacterial effect of lactose, lauric acid and Tween 20 were tested. Lactose has no inhibition effect on Listeria. Lauric acid and Tween 20 had some antimicrobial effect (3.48 and 1.59 log reduction respectively ...


The Triad Trial: Online Education For Coaches On The Prevention Of The Female Athlete Triad, Megan Jane Ostler May 2014

The Triad Trial: Online Education For Coaches On The Prevention Of The Female Athlete Triad, Megan Jane Ostler

All Graduate Theses and Dissertations

High school coaches play a huge role in establishing a healthy environment for their athletes and often students. The coach-°©‐athlete relationship has proven to be a strong and useful bond in prevention of adverse behaviors of athletes or in prevention of health problems such as concussions. The female athlete triad (triad) is a common health problem among female athletes. Many high school coaches are unaware of the triad or the serious health and performance consequences for their athletes. The triad is a syndrome marked by 3 interrelated adverse effects: decreased energy availability, menstrual dysfunction, and decreased bone mineral density ...


Characterization Of The Hydrogen Peroxide Stress Responses Of Bifidobacterium Longum And Bifidobacterium Animalis Subsp. Lactis, Taylor S. Oberg Dec 2013

Characterization Of The Hydrogen Peroxide Stress Responses Of Bifidobacterium Longum And Bifidobacterium Animalis Subsp. Lactis, Taylor S. Oberg

All Graduate Theses and Dissertations

Probiotics are living organisms which exert a beneficial health effect when consumed in sufficient numbers. Consumer interest in probiotics has increased dramatically in recent years prompting an increase in production and development of functional foods. One major problem is the decreased viability of probiotic bacteria during functional food production and storage and subsequent digestion due to environmental stresses. The most common probiotic strains belong to the genus Lactobacillus or Bifidobacterium. Due to the anaerobic nature of these bacteria, they lack the required defense mechanisms for oxidative stress inherent in aerobic microorganisms. This study examined the oxidative stress responses of six ...


Peach Fruit Quality Analysis In Relation To Organic And Conventional Cultivation Techniques, Varun Chandra Koneru May 2013

Peach Fruit Quality Analysis In Relation To Organic And Conventional Cultivation Techniques, Varun Chandra Koneru

All Graduate Theses and Dissertations

The USA is the third major world producer of peaches but consumption has decreased over the last two decades. Consumers have cited mealy texture, fruit browning and lack of sweetness as some undesirable characteristics in peaches, which may be related to the decline. The focus of this study was to evaluate the effect of farm management practices on fruit quality. Physical parameters (color, firmness and size), volatiles and metabolite data was collected.
Sensory evaluation indicated transitional organic peaches were liked the best and organically grown peaches were least liked. All the treatments were significantly different from each other and consumers ...


Nutrition Education To Minimize Health Risk: Approaches For Teaching College Students And Female High School Athletes, Katie Nicole Brown May 2013

Nutrition Education To Minimize Health Risk: Approaches For Teaching College Students And Female High School Athletes, Katie Nicole Brown

All Graduate Theses and Dissertations

Adolescence is a time of increased control over food choices and dietary practices. Participating in high school sports or attending college presents unique nutritional concerns and health risks. Some female high school athletes have low energy availability (consuming inadequate calories to compensate for exercise energy expenditure), which can result in menstrual dysfunction, bone loss, and injury, also known as the female athlete triad (Triad). College students who consume diets low in fruits and vegetables and high in fast food are at increased risk for weight gain, chronic disease, and some cancers.

Nutrition education interventions that were tailored to the participants ...


Characterization Of Lactose Monolaurate For Its Antimicrobial And Emulsification Properties And Its Effect On Crystallization Behavior Of Anhydrous Milk Fat, Ashwini Wagh May 2013

Characterization Of Lactose Monolaurate For Its Antimicrobial And Emulsification Properties And Its Effect On Crystallization Behavior Of Anhydrous Milk Fat, Ashwini Wagh

All Graduate Theses and Dissertations

There is a constant need of new synthetic emulsifiers in the food industry. Sugar esters are widely used as food grade synthetic emulsifiers, amongst which sucrose esters are the most common. Although sucrose esters are used very frequently, little is known about the use of lactose esters in food. There is a need for characterization of lactose esters before they can be used in foods. The objective of this study was to characterize a lactose ester, lactose monolaurate (LML) as an antimicrobial agent on food pathogens, evaluate its effect on 20 % oil-in-water emulsions as an emulsifier, and to explore its ...


Factors Affecting The Oxidative Stability Of Foods-Interesterified Soybean Oil With High Intensity Ultrasound Treatment And Trona Mineral In Packaged Fresh Meats, Jiwon Lee May 2013

Factors Affecting The Oxidative Stability Of Foods-Interesterified Soybean Oil With High Intensity Ultrasound Treatment And Trona Mineral In Packaged Fresh Meats, Jiwon Lee

All Graduate Theses and Dissertations

Oxidation in oils and muscle foods has been studied for many years to understand its mechanism and furthermore to control and manage it. A series of different processing steps or different packaging techniques can alter oxidative stability. The objective of the current study was to examine oxidative stability of processed oil and to evaluate the effect of carbon dioxide generating mineral on quality of beef and chicken under different storage conditions. In Study 1 (Chapter 3), the effect of ultrasound on oxidative stability of interesterified soybean oil and soybean oil was examined. Sonication did not affect oxidation rate until the ...


Bioactivities Of Milk Polar Lipids In Influencing Intestinal Barrier Integrity, Systemic Inflammation, And Lipid Metabolism, Albert Lihong Zhou May 2013

Bioactivities Of Milk Polar Lipids In Influencing Intestinal Barrier Integrity, Systemic Inflammation, And Lipid Metabolism, Albert Lihong Zhou

All Graduate Theses and Dissertations

The purpose of lactation is for nutrient provision and also importantly for protection from various environmental stressors. Milk polar lipids reduce cholesterol, protect against bacterial infection, reduce inflammation and help maintain gut integrity. Dynamic interactions within dietary fat, lipid metabolism, gut permeability and inflammatory cytokines remain unclear in the context of obesity and systemic inflammation. A rat model and three mouse models were developed to test the hypotheses that dietary milk polar lipids may affect lipid metabolism and intestinal integrity and may protect against systemic inflammation in the context of stressful diet, systemic inflammation, and obesity. The milk polar lipids ...