Progress 10/01/08 to 09/30/13

Outputs
Target Audience: Growers and consumers of fruits and vegetables Students and graduate students Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Four master students and two phd students earned their degree in 2008-2013. Two postdoc was trained. Five undergraduate students were hired as research assistants. How have the results been disseminated to communities of interest? We published 22 peer reviewed articles in 2009-2013. we also presented results annually on food science and nutrition annual meetings 2008-2009. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? To improve the competitiveness of the Florida beekeeping industry, we collected 25 monofloral and 16 multifloral honeys from different regions of the state. We found that many Florida honeys are better than imported ones in the content of phenolic compounds and carbonyls. Florida honeys also showed stronger anti-microbial effects than New Zealand Manuka honey. To discover nutritional value of Florida avocado, we investigated and reported that the seeds of Florida avocado had high antioxidant capacities, phenolic content, and procyanidins, whereas the pulp had the lowest. Procyanidins, including A- and B-type dimers, were identified in peels and seeds. Carotenoids and chlorophylls were found to be concentrated in avocado peels but did not correlate with antioxidant capacities. To increase the absorption rate and bioactivity of phytochemicals, we designed nanoparticles using generally recognized as safe (GRAS) ingredients. These nanoparticles were used as loading vehicles for bioactive phytochemicals. Our data showed that nano-encapsulation increased the absorptive permeability of daidzin by 8 fold and increased absorption rate by 2 fold. We found that pre-harvest application of abscisic acid increased antioxidant capacity and phenolic contents in lettuce and muscadine grapes. We concluded that the effects of abscisic acid on antioxidant capacities of crops were cultivar-dependent.

Publications

• Type: Journal Articles Status: Published Year Published: 2013 Citation: Hanwei Liu, Tao Zou, Jin-Ming Gao, Liwei Gu*. Depolymerization of cranberry procyanidins using (+)-catechin, (-)-epicatechin, and (-)-epigallocatechin gallate as chain breakers. Food Chemistry. 2013, 141(1), 488-494.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Amandeep K. Sandhu, Liwei Gu*. Adsorption/Desorption characteristics and separation of anthocyanins from muscadine (Vitis rotundifolia) juice pomace using macroporous adsorbent resins. Journal of Agricultural and Food Chemistry. 2013, 61(7), 1441-1448.
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Tao Zou and Liwei Gu*. TPGS emulsified zein nanoparticles enhanced oral bioavailability of daidzin: in vitro characteristics and in vivo performance. Molecular Pharmaceutics. 2013, 10(5), 2062-2070.
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Vishnupriya Gourineni, Neil F. Shay; Soonkyu Chung, Amandeep K Sandhu, Gu, Liwei*. Muscadine grape (Vitis rotundifolia) and wine phytochemicals prevented obesity associated metabolic complications in C57BL/6J Mice. Journal of Agricultural and Food Chemistry. 2012, 60(31), 7674-7681
• Type: Journal Articles Status: Published Year Published: 2012 Citation: Haiyan Liu, Liwei Gu*. Phlorotannins from brown algae (Fucus vesiculosus) inhibited the formation of advanced glycation endproducts by scavenging reactive carbonyls. Journal of Agricultural and Food Chemistry. 2012, 60(5):1326-1334.

Progress 10/01/11 to 09/30/12

Outputs
OUTPUTS: To improve the competitiveness of Florida beekeeping industry, we collected about 25 monofloral and 16 multifloral honeys from different regions of the state. We found that many Florida honeys are better than imported ones in the content of phenolic compounds and carbonyls. Florida honeys also showed stronger anti-microbial effects than New Zealand Manuka honey. To unveil the health promoting properties of muscadine grapes, we extracted phytochemicals from muscadine grapes and muscadine wine. The extracted compounds were mixed in a high-fat diet and fed to mice. We found that mice fed muscadine phytochemicals had significantly decreased body weights. Supplementation of muscadine phytochemicals reduced plasma content of free fatty acids, triglycerides, and cholesterol in obese mice. Inflammation was alleviated, and activity of glutathione peroxidase was enhanced. Muscadine phytochemicals also improved insulin sensitivity and glucose control in mice. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Florida is a major producer of specialty honeys in the U.S. However, the markets of specialty honey and propolis in the U.S. are dominated by products from other countries (e.g. Brazilian green propolis or New Zealand Manuka honey) who claim that their products are superior in bioactive contents. Our research promoted awareness that Florida honey(s) offers desirable health benefits. Findings from our research will increase the competitiveness of Florida honey in general, particularly those specialty honey(s) with demonstrated high bioactive contents.Obesity is a major threat to public health in the U.S. Obesity is associated with a number of complications, such as inflammation and insulin resistance. Our study showed for the first time that consumption of muscadine grape and wine phytochemicals in the diet may help to prevent obesity-related metabolic complications.

Publications

• Vishnupriya Gourineni, Neil F. Shay; Soonkyu Chung, Amandeep K Sandhu, Liwei Gu. Muscadine grape (Vitis rotundifolia) and wine phytochemicals prevented obesity associated metabolic complications in C57BL/6J Mice. Journal of Agricultural and Food Chemistry. 2012, 60(31), 7674-7681.
• Tao Zou, Susan Percival, Qiong Cheng, Zheng Li, Liwei Gu. Preparation, characterization, and induction of cell apoptosis of cocoa procyanidins-gelatin-chitosan nanoparticles. European Journal of Pharmaceutics and Biopharmaceutics. 2012, 82(1), 36-42.
• Haiyan Liu, Liwei Gu. Phlorotannins from brown algae (Fucus vesiculosus) inhibited the formation of advanced glycation endproducts by scavenging reactive carbonyls. Journal of Agricultural and Food Chemistry. 2012, 60(5), 1326-1334
• Keqin Ou, Susan S. Percival, Tao Zou, Christina Khoo, Liwei Gu. Transport of A-type procyanidin dimers, trimers, and tetramers from cranberries across monolayers of human intestinal epithelial Caco-2 cells. Journal of Agricultural and Food Chemistry. 2012, 60(6), 1390-1396

Progress 10/01/10 to 09/30/11

Outputs
OUTPUTS: We published 4 peer reviewed papers and presented at the annual food and nutrition meetings. The first international meeting on functional foods was successfully held at the department in May 2011. This three-day event gave faculty the opportunity to exchange ideas and gave graduate students the opportunity to meet researchers from different countries. Three graduate students and one undergraduate student were supported by the same program to travel to France for two weeks. Students visited universities in three cities and learned the international development of functional foods. We continue to make progress on phytochemical research. We found abscisic acid enhanced the phytochemical content of muscadine grapes but did not affect high bush blueberries. We also reported that polyphenols from grapes and berries inhibited protein glycation by scavenging harmful carbonyls. PARTICIPANTS: Graduate students conducted or assisted in all research. They were Amandeep Sandhu, Zheng Li, Haiyan Liu, Tim Buran, Wei Wang, Tao Zou, Sara Marshall, Hanwei Liu. Undergraduate students were Alisha Bent and Amanda Geil. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
We published 4 peer reviewed papers and presented at the annual food and nutrition meetings. The first international meeting on functional foods was successfully held at the department in May 2011. This three-day event gave faculty the opportunity to exchange ideas and gave graduate students the opportunity to meet researchers from different countries. Three graduate students and one undergraduate student were supported by the same program to travel to France for two weeks. Students visited universities in three cities and learned the international development of functional foods. We continue to make progress on phytochemical research. We found abscisic acid enhanced the phytochemical content of muscadine grapes but did not affect high bush blueberries. We also reported that polyphenols from grapes and berries inhibited protein glycation by scavenging harmful carbonyls.

Publications

• Zou Tao, Zheng Li, Susan S. Percival, Suzanna Bonard, Liwei Gu*. Characterization, and cytotoxicity evaluation of cranberry procyanidins-zein nanoparticles. Food Hydrocolloids. 2012, 27, 293-300. Haiyan Liu, Hanwei Liu, Wei Wang, Christina Khoo, James Taylor, Liwei Gu*. Cranberry phytochemicals inhibit glycation of human hemoglobin and serum albumin by scavenging reactive carbonyls. Food & Function. 2011, 2, 475-82. Wei Wang, Yavuz Yagiz, Timothy J. Buran, Cecilia do Nascimento Nunes, Liwei Gu *. Phytochemicals from berries and grapes inhibited the formation of advanced glycation end-products by scavenging reactive carbonyls. Food Research International. 2011, 44, 2666-2673 Zheng Li, Liwei Gu*. Effects of mass ratio, pH, temperature, and reaction time on fabrication of partially purified pomegranate ellagitannin (PPE)-gelatin nanoparticles. J. Agric. Food Chem. 2011, 59, 4225-4231. Zheng Li, Susan S. Percival, Suzanna Bonard, Liwei Gu*. Fabrication of nanoparticles using partially purified pomegranate ellagitannins and gelatin and their apoptotic effects. Molecular Nutrition & Food Research. 2011, 55(7):1096-103

Progress 10/01/09 to 09/30/10

Outputs
OUTPUTS: We studied the effects of exogenous Abscisic acid (a plant growth regulator) on the anthocyanin accumulation, phenolic content and antioxidant capacities of fruits and vegetables. Our results suggest that exogenous application of Abscisic acid can be used as new strategy to enhance the phytochemial content. The effects of abscisic acid treatment vary depending upon the crop cultivars. These findings are of great interest to both farmers and health conscious consumers. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
We studied the effects of exogenous Abscisic acid (a plant growth regulator) on the anthocyanin accumulation, phenolic content and antioxidant capacities of fruits and vegetables. Our results suggest that exogenous application of Abscisic acid can be used as new strategy to enhance the phytochemial content. The effects of abscisic acid treatment vary depending upon the crop cultivars. These findings are of great interest to both farmers and health conscious consumers.

Publications

• Zheng Li, Xin Zhao, Amandeep Sandhu, Liwei Gu. Abscisic Acid Affects Yield, Antioxidant Capacities, and Phytochemical Content in Lettuces Grown in a Green House. IFT annual meeting, Chicago IL, 2010. Haiyan Liu, Wei Wang, Amandeep Sandhu, Liwei Gu. Antioxidant activity and reactive carbonyl trapping capacities of Selected Algae from the U.S. coast. IFT annual meeting, Chicago IL, 2010. Amandeep K. Sandhu, Jiang Lu, Liwei Gu. Enhancement of Antioxidant Capacity and Phenolic Content of Muscadine Grapes (cv. Noble) by Pre-harvest Application of Abscisic Acid. IFT annual meeting, Chicago IL, 2010. Xiaolei Li, Dan Li, Sung-Hoon Park, Changcheng Gao, Kwan-Hwa Park, Liwei Gu. Identification and antioxidative properties of transglycosylated puerarins synthesised by an archaeal maltogenic amylase. Food Chemistry. 2011, 124, 603. Li, Z., Zhao, X., Sandhu A. K., Liwei Gu. Effects of exogenous abscisic acid on yield, antioxidant capacities, and phytochemical contents of greenhouse grown lettuces. J. Agric. Food Chem. 2010, 58, 6503.

Progress 10/01/08 to 09/30/09

Outputs
OUTPUTS: 1. determined antioxidant capacities, total phenolic content and identify and quantify major antioxidant compounds in avocados of different strains and cultivars. 2. determine and compare the total phenolic content and antioxidant capacity in seeds, skin and pulp of eight cultivars of Florida grown muscadine grapes, and to identify the phenolic compounds in these respective portions. PARTICIPANTS: Graduate students in my lab. TARGET AUDIENCES: Food Scientists, Nutritionists, Food Industry,especially functional food PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
1. Avocado seeds and peels of different cultivars were found to contain high levels of procyanidins as major phenolic compounds and antioxidants. Procyanidins in avocados were predominantly B-type with A-type as minor components. Chlorophyll and carotenoids were concentrated in the peels but were not the major antioxidant compounds. Avocado seeds and peels generated from avocado processing may be used as sources of phenolic nutraceuticals. Overall cultivar differences were illustrated by Hierarchical cluster analyses. 2. Our results indicate that muscadine seeds have high phenolic content and antioxidant capacity compared to skin and pulp. The high antioxidant capacity and total phenolic content of the muscadine seeds makes them potentially significant source of compounds with nutraceutical properties. Additionally, it was confirmed from the results that HPLC - ESI - MSn, operated under both positive and negative ionization, is a valuable tool for the identification of wide array of known phenolic compounds as well as for the preliminary identification of novel compounds. This method allows simultaneous identification of various phenolic compounds (phenolic acids, anthocyanins, flavonols, flavan-3-ols and condensed tannins, hydrolysable tannins, and stilbenes) under similar chromatographic conditions. The prominent class of phenolic compounds in muscadine skin and pulp belong to flavonols compared to seeds in which the majority of compounds belong to hydrolysable and condensed tannins category. The structural elucidation of phenolic compounds in muscadine grapes could provide a better understanding of color and flavor changes occurring in muscadine juice and wine upon storage.

Publications

• 1. R.L. Prior, Xianli Wu, Liwei Gu, Tiffany Hager, Aaron Hager, S. Wilkes, and Luke Howard. Purified berry anthocyanins but not whole berries normalize lipid parameters in mice fed an obesogenic high fat diet. Molecular Food and Nutritional Research. 2009, 53:1406.
• 2. Rebecca J. Robbins, Jadwiga Leonczak, J. Christopher Johnson, Julia Li, Catherine Kwik-Uribe, Ronald L. Prior, Liwei Gu. Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples. Journal of Chromatography A, 2009, 1216, 4831.
• 3. Amandeep Sandhu, Liwei Gu. Comparison of phenolic content and antioxidant capacity in the seeds, peel and pulp of muscadine grapes. IFT annual meeting, Anaheim CA, 2009.
• 4. Wei Wang, Liwei Gu. Antioxidant Capacity, Total Phenolics and Phytochemicals of Florida Avocados. IFT annual meeting, Anaheim CA, 2009.