UMD Theses and Dissertations

Permanent URI for this collectionhttp://hdl.handle.net/1903/3

New submissions to the thesis/dissertation collections are added automatically as they are received from the Graduate School. Currently, the Graduate School deposits all theses and dissertations from a given semester after the official graduation date. This means that there may be up to a 4 month delay in the appearance of a given thesis/dissertation in DRUM.

More information is available at Theses and Dissertations at University of Maryland Libraries.

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    FERMENTING KALE VEGETABLE (Brassica oleracea Var Sabella) IMPROVES ITS PROPERTIES AS A FUNCTIONAL FOOD
    (2023) Subedi, Ujjwol; Obanda, Diana; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)
    The properties of kale as a functional food are well known. Fermentation is a process that has been shown to improve the health impacts of foods. In this study, we sought to determine how fermentation further improves or augments the functional food properties of kale. We tested six different fermentation methods which included traditional practices and inoculation with different bacterial species and compared outcomes to the unfermented control. After 16 days of fermentation, we quantified (i) selected bioactive components and (ii) anti-nutritional factors. We then determined (i) the antioxidant capacity of the whole vegetable, (ii) the microbiota composition of the vegetable, and (iii) the anti-inflammation capacity of the ethanolic extract of the vegetable. Fermentation significantly increased (i) the quantities of total polyphenols from 8.54 to 10.71 mg GAE/g (ii) sulforaphane from 960.8 ± 41.76 to 1777 ± 45.95 μg/g, and (iii) antioxidant capacity from 61.99 to 67.37 % respectively, and antinutritional factors oxalate and tannin content significantly reduced by 49 % and 29.83 % respectively. Fermented kale extract exhibited potent anti-inflammatory effects in macrophages by reducing the iNOS expression by 84.3% and TNF-α, IL-1β, and IL-6 mRNA levels by 62, 68, and 85.5 %, respectively. Fermenting kale changed the surface microbiota by reducing the population of the inflammation-inducing Proteobacteria while increasing health-promoting Firmicutes; including Lactobacillus. All fermentation methods had a beneficial impact compared to the unfermented control, but the mixed culture of L. lactis and L. acidophilus was the most effective. In summary, fermenting enhanced the health benefits of kale by increasing the concentration of total polyphenol, sulforaphane content, antioxidant capacity, anti-inflammation capacity, and reducing the quantity of anti-nutritional factors. Furthermore, it promoted the prebiotic and/or probiotic vehicle properties of the vegetable by changing the proportion of beneficial bacteria and those associated with inflammation.
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    STIMULATION OF GROWTH AND METABOLITES PRODUCTION OF LACTOBACILLUS IN CONTROL OF ENTERIC BACTERIAL PATHOGEN INFECTION AND IMPROVING GUT HEALTH
    (2018) Peng, Mengfei; Biswas, Debabrata; Molecular and Cell Biology; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)
    Foodborne enteric diseases cause millions of illness and thousands of deaths annually in the United States. Major enteric bacterial pathogens include Salmonella, enterohemorrhagic Escherichia coli O157:H7 (EHEC), Campylobacter, Listeria, Shigella, Vibrio, and Yersinia which account for more than 90% cases of culture-confirmed infections. Among these causative agents, Salmonella enterica is responsible for the highest rate of hospitalization and EHEC has the lowest infectious dose. Their pathogenesis involves numerous virulent factors whereas their colonization and invasion on host gut intestine mainly depend on the type III secretion system. The prevention of foodborne enteric diseases is of great concern to public health professionals, farmers, and food producers. Due to the increased public health concern about antibiotic-resistance dissemination, alternative strategies such as pro-commensal approach by applying probiotics, prebiotics, and combination of both (synbiotics) are of interests for prevention and therapy of foodborne enteric diseases. In this study, we both in vitro and in vivo evaluated the preventive capabilities of Lactobacillus against enteric pathogenic bacterial colonization and infection. Functional food cocoa and peanut containing prebiotic-like ingredients selectively promoted the growth of beneficial bacteria and stimulated the production of bio-active metabolites especially conjugated linoleic acids in Lactobacillus. We also detected the synergistic effects of Lactobacillus and cocoa/peanut on competitive exclusion of S. Typhimurium and EHEC, alteration on physicochemical properties, disruption of host-pathogen interactions, and down-regulation on virulence gene expressions. Furthermore, with homologous recombination, we overexpressed myosin cross-reactive antigen gene encoding linoleate isomerase in L. casei and improved the efficiency in their linoleic acids production as well as the gut intestinal adherence and colonization. By applying genetically engineered LC-CLA, S. Typhimurium and EHEC were much effectively controlled and restricted from all aspects in vitro mentioned before. Additionally, the in vivo pre-administration of LC-CLA reduced S. Typhimurium gut intestinal colonization/infection in a significant level and induced anti-inflammatory effects, which benefitted the overall mice gut health. Our findings established a baseline upon which self-promoting probiotic independent from prebiotic in prevention or treatment against enteric diseases can be explored.