Following are highlights from progress reports on projects selected to meet the C-FAR research focus: Improve the nutrition, food quality, food safety, and health of humans.
Vegetable Products and Cancer
Evaluations of processing techniques suggest blanching, commonly used to preserve color of frozen vegetables, may destroy enzymes important to the cancer-prevention action of compounds in broccoli and other cruciferous plants. In addition, researchers have found beneficial effects from several bioactive compounds which form when plants are chopped or chewed. If the bioactive breakdown products act together, it may be possible to gain increased beneficial effects from less product. This team is working to identify which plant compounds in broccoli and other cruciferous vegetables protect against cancer, how their healthful benefits may be stimulated by vitamins, and what "dose" is necessary for beneficial effects. The researchers will develop a database for use by other researchers and the seed and crop industries. Related research will focus on genetic and breeding research to develop a vegetable cultivar containing high levels of chemoprotectants. The team also is investigating ways to process cruciferous vegetables into a supplement.
Elizabeth H. Jeffery, Matthew A. Wallig,
Institute for Environmental Studies
Barbara P. Klein,
Food Science and Human Nutrition
College of Agricultural,
Consumer and Environmental Sciences
University of Illinois at Urbana-Champaign
Center for Zoonosis Research and Infectious Diseases
The C-FAR Fellows in Food Safety was developed because of the growing importance of food safety for the health and well-being of society. During the 1995-1996 academic year, six graduate students in two departments were given support to pursue research projects relevant to food safety. Two students worked on the pathogenesis and long-term colonization of pigs with Salmonella typhimurium and the effect of transportation-related stress on the shedding of S. typhimurium by pigs at slaughter. Other students studied the prevalence of Yersinia enterocolitica and Toxoplasma gondii in swine. The mechanism of intestinal colonization of calves with the water-borne pathogen Cryptosporidium parvum and the effect of fumonisin (a mycotoxin) on pulmonary macrophage function and the ability to clear microbial pathogens from the lung also were topics of study.
Wanda Haschek-Hock, Richard E. Isaacson,
Veterinary Medicine
College of Veterinary Medicine
University of Illinois at Urbana-Champaign
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Preventing disease on the farm is a first-step toward food safety at the table. The C-FAR Fellows in Food Safety program is investigating infectious swine diseases from birth to slaughter, with a goal of identifying intervention points for preventive measures. |
The Magnetic Resonance Imaging facility in the College of Veterinary Medicine is one of only three such facilities devoted to agricultural research and veterinary medicine in North America. Current research includes studies on the long-term dietary effects of vitamin A and work to better characterize the ratio of fat to muscle tissue in swine. Further enhancement of the MRI facilities will address clinical needs in veterinary imaging and will allow researchers to pursue new research in such areas as plant disease and the effects of diet on body composition. Construction is scheduled for completion in 1996.
Robert B. Clarkson, Veterinary Medicine
College of Veterinary Medicine
University of Illinois at Urbana-Champaign
Magnetic Resonance Research
Researchers are investigating use of magnetic resonance technologies for food preservation. If successful, these experiments could lead to noninvasive techniques for evaluating and verifying product temperatures and sterility.\
J. Bruce Litchfield,
Agricultural Engineering
College of Agricultural,
Consumer and Environmental Sciences
University of Illinois at Urbana-Champaign
Health Benefits of Foods, Unrelated to Nutrition
Fruit samples from bilberry, blueberry, cranberry and lingonberry were evaluated for phytochemical compounds. Preliminary data suggest the fruits contain phytochemicals with the potential to inhibit early and later stages of cancer development.
Keith W. Singletary,
Food Science and Human Nutrition
M.A.L. Smith,
Natural Resources and Environmental Sciences
College of Agricultural, Consumer and Environmental Sciences
University of Illinois at Urbana-Champaign
Isolate Soy Protein for Patients Receiving Peritoneal Dialysis
Patients on peritoneal dialysis lose amino acids and albumin to the dialysate. Thus, a subclinical protein malnutrition is associated with peritoneal dialysis. Researchers have begun collecting baseline data on 30 peritoneal dialysis patients. They developed recipes that supply about 35 grams of isolated soy protein per day. Data collection will continue through October of 1996. Follow-up data will be collected to determine the significance of soy protein isolate on protein status and residual renal function. Because patients on dialysis are at high risk for cardiovascular disease, any changes in specific risk factors for the development of cardiovascular disease will be monitored in this study.
Sara Anderson, W. Banz, Hea-Ran Ashraf, Trisch Welch, C. Boushey,
Animal Science, Food and Nutrition
Southern Illinois University at Carbondale
S. Zelman, B. Price, K. Lueker, L. Trentacosti,
Nephroplex Service Corporation
Isolation of Novel Antimutagens and Anticarcinogens from Soybeans
The goal of this project is to search for agents in soybean products that can protect cells from genetic damage which may lead to cancer. Researchers developed a new molecular assay to test soybean products for anticarcinogenic activity. Using a cancer-causing chemical, the team calibrated the single cell gel electrophoresis assay and flow cytometric analysis to allow for measurement of direct DNA damage to individual cells as well as for the induction of long term damage to chromosomes. These combined assays are now ready to be applied to the search for novel soybean antimutagens and anticarcinogens. Preliminary data demonstrate that soybeans contain products that can protect cells from DNA damaging, cancer-causing chemicals.
Michael Plewa, A. Lane Rayburn,
Crop Sciences
Mark Berhow, Steven Vaugh,
U.S. Department of Agriculture-Agricultural Research Service
College of Agricultural, Consumer and Environmental Sciences
University of Illinois at Urbana-Champaign
External Competitive Grant Program
Implementing Food Safety Training in Food Services
This research team is developing videos, workbooks, posters, magnets, charts and other materials that teach food safety in the food industry. These materials will be packaged as Hazard Analysis of Critical Control Point training modules and will be pilot tested through the winter. Phase II of the project, set to begin in January, will include workshops.
H. Ashraf, T. Welch, T.C. Girard, J. Corker,
Animal Science, Food and Nutrition
Southern Illinois University at Carbondale
D. Blaise,
Illinois Department of Public Health
J. Bloom, Jackson County Health Department
Youth Cooking Schools Build Basic Skills
With the increase in single parent and dual wage-earner families, youth need help in developing the basic skills and confidence to plan, purchase and safely prepare low-cost, nutritious foods. Researchers produced and piloted Youth Cooking Schools curriculum, materials and evaluation tools to 275 youth between 8 and 13 years of age in southern Illinois. The youth had an opportunity to participate in one of 16 Youth Cooking Schools, five half-day sessions each. Researchers used pre- and post-tests to determine knowledge learned, attitude and intent to implement Youth Cooking School objectives and will mail follow-up tests based upon the same objectives this fall. Preliminary results indicate improvement in the number of youth able to list the recommended servings per day from each of the five food groups and the number able to identify three key principles in keeping food safe to eat.
M. Winter, J. Richey,
Cooperative Extension Service
University of Illinois at Urbana-Champaign
Elevated Pressure to Inactivate Food Spoilage Organisms
Food treated with high isostatic pressure processing has better flavor, texture, nutrition retention and color compared to thermally processed foods. Researchers conducted a series of experiments using a high pressure processing system (QFP-6, ABB Autoclave Systems, Columbus, OH). A triple-layered flexible plastic bag system was found to be effective in uniform transmission of pressure during processing. Subsequent dye and conductivity tests verified the package integrity. Other aspects of the experiments were targeted at finding optimal ranges of pressure, hold times and temperature conditions. Inactivation of Bacillus subtilis and Clostridium botulinum spores by high pressure processing also is under investigation.
V. Balasubramaniam,
Illinois Institute of Technology
S. Palaniappan, Tetra Pak Inc.
R. Reddy, U.S. Food and Drug Administration
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Eating well begins with learning to plan meals, purchase foods and safely prepare low-cost, nutritious meals. Youth Cooking Schools help to build basic skills and confidence. |
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