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I Gusti Septiari - 2020 FDSC 6323 - Nutra Exam III - 4!22!20
I Gusti Septiari - 2020 FDSC 6323 - Nutra Exam III - 4!22!20
Navam Hettiarachchy
Given on Thursday April 23, 2020 (Due date: Tuesday April 28 th, at 12:30 PM. Minus 15 points
per day will be deducted from the total score of 100 for late submission)
Please write your name and answer all the questions. Type one side of the paper only. A soft
copy of the answers to all the questions must be submitted as an attachment to my email
(nhettiar@uark.edu with a copy to Soma (Soma Mukherjee <soma.mukherjee75@gmail.com>;
Soma Mukherjee <sm113@uark.edu). Points for each question is give within () at the end of each
question. This is not a team exam and has to be answered independently. Please cut and paste
each question, and under each type in the answer.
1.1 Name the bioactive phytochemicals/compounds of interest in cranberry and green tea
(3 points). Name their health benefits (3 points). Why are phenolic compounds
considered potent antioxidants? (2 points)
hydrogen donors (hydrogen-donating antioxidants can react with reactive oxygen and
reactive nitrogen species in a termination reaction) which leads to breaking the cycle of
generation of new radicals. The reaction will generate a radical form of the antioxidant
which possess a much greater chemical stability than the initial radical. The interaction
of the hydroxyl groups of phenolics with the -electrons of the benzene ring provides
the molecules special properties, especially the ability to generate free radicals where
the radical is stabilized by delocalization. The antioxidant capacity of phenolic
compounds is also correlated to their ability to chelate metal ions involved in the
production of free radicals.
1.2 “25 grams of soy protein reduce the risk of coronary heart disease”. Hence, there is
demand by the consumer for soy-based nutritional beverages. What are the challenges
in using soy in beverages? (3 points). How will you overcome these challenges? (2
points)
The challenges in using soy in beverages are correlated to the low content of calcium
that requires exogenous resources. Therefore, it will be challenging to ensure
bioavailability and homogeneous suspension of calcium in finished products. In order
to overcome these challenges, we can make calcium fortified soy beverages and
neutralized soy protein isolate (SPI) that showed excellent bioavailability.
1.2 How do divalent cations negatively affect protein solubility in a beverage? (2 points).
How will you overcome this negative effect? (2 points)
Divalent cations such as Ca, Mg, Zn can interact to the negatively charged COOH ends
of protein and cause protein aggregation. This interaction negatively affects protein
solubility in a beverage. In order to overcome this negative effect, we can add chelating
agents (such as citrates and phosphates) to make ions unavailable to interact with
protein.
1.3 Green tea extract and other polyphenolic compounds precipitate protein in beverages.
Innovatively discuss how this deleterious effect can be prevented (2 points)
2.1 What are the two general types of genome editing techniques? Provide an example for
each type (4 points).
There are the two general types of genome editing techniques, engineered nucleases
and recombination-based approaches. Example of engineered nucleases is
transcription activator-like effector nucleases (TALEN) and clustered regularly
interspaced short palindromic repeats (CRISPR). Example of recombination-based
approaches is recombinant adeno-associated virus (rAAV).
2.2 What are the practical applications of data generated by genomics? How will you apply
the data to integrate nutraceuticals and functional foods? (5 points)
- Oral plant vaccines, which use DNA and transgenes to create surface antigens that
stimulate immunity when consumed
- Screening for thalassemia’s: tests have been evolved that use the polymerase chain
reaction (PCR) to observe the gene mutations that are responsible for creating the
structure of the hemoglobin molecule
In order to apply the data to integrate nutraceuticals and functional foods, we can
employ two strategies, the traditional genomics approach and the system biology
approach. The traditional genomics approach: specific genes and proteins, the
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3.1 Bioactive peptides can be released: a. in digestive system, b. during fermentation, from
microorganisms or plants, or c. combinations. These bioactive peptides have several
functionalities and applications. Outline a study that you propose to conduct to obtain
a pure peptide from rice bran and test for the inhibition of beta amyloid that
contributes to neurotoxicity in neuroblastoma cells. (7 points )
The outline of the study involves some steps: preparation, isolation, hydrolysis,
fractionation (UF), gastrointestinal resistance, and bioactivities testing. First, rice bran is
prepared, the protein and peptide hydrolysate are isolated from the rice bran. Protein
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3.2 Describe the mechanism of action of peptides as ACE-I inhibitor in the prevention of
hypertension (4 points)
3.3 What is Miso? (2 points) Name the bioactives in miso that has anticancer activities (3
points)
4.1. What are the advantages and limitations of Inkjet printing in food 3- D printing
techniques? (4 points)
Advantages of inkjet printing in food 3-D printing are: excellent printing resolution and
relatively clean process. Whereas, limitations of inkjet printing in food 3-D printing are:
mostly for 2D surface filling and image decoration and limited choice of materials.
4.2 What is the future trend in 3-D printing for personalized food? (3 points)
The future trend in 3-D printing for personalized food is generating food for people
with certain diseases such as diabetes that requires careful monitoring on the blood
glucose level and also for the elderly population who has limitation in the digestive
function and to ensure that their nutritional needs is fulfilled. Besides that, the future
trend in 3-D printing for personalized food are not just related to the diseases and age
population but also to ensuring its sustainable availability. It means that the future
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trend in 3-D printing for personalized food will be related to the mass production not
only limited to small scale production. Besides that, the other future trend of this
technology for personalized food is the accessibility of this technology in order to
enabling people to generate and use it at home through the simpler application that
can be done by common people. The future development is also related to the
development of different print-heads that can be carried by the mobile printers for
printing food.
4.3 Name three specific innovative/unique ingredients that you will select for obesity
patients in producing a personalized food product using 3- D printing technology.
Justify your selection (5 points)
There are three specific ingredients that I will choose for obesity patients in producing
a personalized food product using 3-D printing technology. First, I will choose whole
grains-whole wheat because it will be digested more slowly than refined grains.
Therefore, they have a milder effect on blood sugar and insulin, which presumably
suppress hunger. The second ingredient will be vegetables and fruits. Fruit and
vegetables can prevent weight gain because of the presence of fiber that slows
digestion so that curbing hunger. The third ingredients will be seaweed because it has
high fiber content and also alginate in seaweed presumably increase satiety, reduce
energy intake and support weight reduction.
4.4 What are the three major barriers/limitations in commercializing 3-D printed food
products that were discussed in the class? (3 points)
The three major barriers/limitations in commercializing 3-D printed food products are
more research need to be conducted to ensure the quality of the food products
generating from 3-D printing because it is a new field, variability of the products (it will
be hard to maintain the similarity of the products because of the factors such as
machine, ingredients, printing processing), and the availability of the products in large
batch (the ability of 3-D printing to do mass production is still limited).
5.3 Give three examples for each: BD (Biodegradable) and BCs (Biocompatible)
nutraceuticals and healthcare (3 points)
5.4 Describe how you will engineer nanoparticles and load nutraceuticals for effective
delivery (4 points). How will you ensure that the encapsulated nutraceutical in
nanoparticles is stable and do not lose bioactivity? (4 points).
In order to engineer nanoparticles and load nutraceuticals for effective delivery, first it
is started with the NP core (inner material) which is not stable. Then the integration of
shell to coat the NP core will help with the stability issue (and also any other purposes
such as surface modification, the ability to increase the functionality, dispersibility, etc.)
but will make it not soluble in water. The core/shell type nanoparticles consist of a
different combination in close interaction, such as inorganic/inorganic,
inorganic/organic, organic/inorganic, etc. Then the core/shell is coated with polymer
and this polymer coating can be attached with biomolecule to have targeting effect. In
order to load nutraceuticals, there are two strategies that can be employed by
encapsulating nutraceuticals in BD BC NPs (50-150 nm NPs) and conjugation of the
nutraceuticals on the surface of BD BC NPs (50-150 NPs). In order to ensure stability of
the nutraceutical in nanoparticles, I will conduct some tests such as microbial
contamination after synthesis and stability to microbial attack. Microbial contamination
after synthesis is carried out on agar plates (for bacteria and yeast/molds) at 37℃ for
24-48 hours without preservatives and stability to microbial attack is conducted by
incubating at 0-4, 25, and 42-45℃ for 3-6 months. Another test that need to conduct is
related to the physical stability (pH, temperature, color and texture, mechanical phase
separation, and viscosity) and also chemical stability. Chemical stability study includes
smell or aroma and MS-based composition analysis over time: 3-6 months (samples
must be kept at various temperatures).
5.5 What are the advantages of bioactive delivery with BD, BC NPs? (NP-Nanoparticle) (3
points)
- Site-specific targeting
6. This class has provided you with simplified integrated approach of various
methods/techniques, approaches, and opportunities in enhancing your learning skills in
basic and advanced nutraceutical and functional foods. Describe how your approach in
food selections and practices is contributing to remain healthy (4 points). In your
opinion can immunomodulatory bioactive phytochemical/compounds when ingested
help recovery from COVID-19 better than without it? Why? (5 points)
My approach in food selection and practices to remain healthy is to choose food with
high fiber contents and also contain enough vitamins, minerals besides consuming food
supplements. My focus in high fiber contents is due to the beneficial effect of the food
with high fiber content on digestive system, weight control, and also preventive effect
on certain disease (such as colon cancer). Besides focus on food. I also balance the diet
with physical activity by doing exercise regularly to maintain physical and mental
health. The last point that is also important is getting enough sleep.
In my opinion ingestion of immunomodulatory bioactive phytochemical/compounds
presumably can help recovery from COVID-19 to some extents regarding to the severity
of the symptoms, another illness in combination with COVID-19 that may be contracted
by the patient, the other drugs that is consumed by the patient, effective formulation
for the patient with this condition. All of these factors need to be confirmed later with
the adequate research design. We need to consider to what extent that this compound
can effectively work to help patient to recovered from the COVID-19 (in which stage
that the patient needs to reach to be able to get the benefits from the
immunomodulatory bioactive phytochemical/compounds after the intubation). The
most important thing needs to be considered is the potential of interaction between
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the immunomodulatory bioactive compound with the drugs that are taken by the
patient, we need to know whether it will be harmful or not or diminish each other’s
effect. We need to carefully address this potential issue. Incorporating this
immunomodulatory compound into the proper formulation also needs to be
considered so that the patients can get benefit to recover from COVID-19.