Edward N. Sismour

Isolation and Characterization of Collagen in Peyronie’s Disease

Peyronies disease is characterized histologically by excessive collagen deposition in the lesion. We examined the collagen types in Peyronies disease plaque tissues compared to unaffected tissues from the same patient, other control tissues, and Dupuytrens contracture. Gel electrophoresis of pepsin-solubilized collagen demonstrated the presence of type I collagen and an increased content of type III collagen in plaque tissue. Increased type III collagen was detected in apparently normal tissue adjacent to the plaque and in Dupuytrens lesion, confirming previous findings. Although the cause of excessive collagen accumulation of Peyronies disease is unknown, the results suggest an imbalance in the regulation of extracellular matrix production leading to pathologic fibrosis.

Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties.

Abstract Grape pomace is a potential source of natural antioxidant and antimicrobial agents. Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties were investigated. White grape pomaces had higher (P < 0.05) solvent extraction yield than red varieties. Concentrations of total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), tannins, condensed tannins (CT), as well as antioxidant capacities (DPPH• and ABTS•+free radical scavenging) differed (P < 0.05) among four pomace extracts. ABTS•+ scavenging capacity was positively correlated with TPC, TFC, tannins, and CT (P < 0.05), whereas DPPH• capacity was positively correlated with TAC (P < 0.05). Nine flavonoid compounds were identified, of which catechin and epicatechin were the two most abundant. Antibacterial activity was observed against Listeria monocytogenes ATCC 7644 and Staphylococcus aureus ATCC 29213, but not against Escherichia coli O157:H7 ATCC 3510 and Salmonella typhimurium ATCC 14028. L. monocytogenes was more susceptible than S. aureus.

Morphological, Structural, and Thermal Properties of Starch Nanocrystals Affected by Different Botanic Origins1

ABSTRACT Six types of starch nanocrystals were prepared from corn, barley, potato, tapioca, chickpea, and mungbean starches with an acid hydrolysis method. The yields and morphological, structural, and thermal properties of starch nanocrystals were characterized. Starch nanocrystals had yields ranging from 8.8 to 35.7%, depending on botanical origin. During acid hydrolysis, amylose was effectively degraded, and no amylose was detected in any starch nanocrystal. Shape and size of native starch granules varied between starches, whereas there was no obvious difference in shape among different types of starch nanocrystals. The average particle size of starch nanocrystals was mainly related to crystalline type of native starches. Compared with their native starch counterparts, changes in crystalline diffraction patterns of starch nanocrystals depended on the original botanical source and crystalline structure. Degree of crystallinity, melting temperature, and enthalpy of starch nanocrystals increased, whereas ...

Textural and Microbiological Qualities of Vegetable Soybean (Edamame)Affected by Blanching and Storage Conditions

Vegetable soybean (edamame) is a highly perishable product. Blanching combined with cold storage is an excellent preservation method to extend edamame shelf-life. The effects of different blanching and storage conditions on textural and microbiological qualities of in-pod edamame were investigated. Blanching for 2.5 min or longer at 100°C water reduced peroxidase activity by over 98%. The thermal denaturation temperature of edamame beans increased 30oC by blanching. The durations of blanching and refrigerated storage significantly influenced green color intensity and hardness of edamame beans. Green color intensity peaked as blanching time increased to 5 min, while the hardness of the beans decreased during blanching and cold storage. Yeast, mold, and total coliform bacteria were significantly reduced by blanching, and there was no significant increase in yeast and mold counts during refrigeration for ≤12 days. Addition of calcium chloride did not significantly enhance bean quality.

REDUCTION OF THE PECTORAL SPINE AND GIRDLE IN DOMESTICATED CHANNEL CATFISH IS LIKELY CAUSED BY CHANGES IN SELECTION PRESSURE

Locked pectoral spines of the Channel Catfish Ictalurus punctatus more than double the fishs width and complicate ingestion by gape‐limited predators. The spine mates with the pectoral girdle, a robust structure that anchors the spine. This study demonstrates that both spine and girdle exhibit negative allometric growth and that pectoral spines and girdles are lighter in domesticated than in wild Channel Catfish. This finding could be explained by changes in selection pressure for spine growth during domestication or by an epigenetic effect in which exposure to predators in wild fish stimulates pectoral growth. We tested the epigenetic hypothesis by exposing domesticated Channel Catfish fingerlings to Largemouth Bass Micropterus salmoides predators for 13 weeks. Spines and girdles grow isometrically in the fingerlings, and regression analysis indicates no difference in proportional pectoral growth between control and predator‐exposed fish. Therefore a change in selection pressure likely accounts for smaller pectoral growth in domesticated Channel Catfish. Decreasing spine growth in older fish suggests anti‐predator functions are most important in smaller fish. Additionally, growth of the appendicular and axial skeleton is controlled differentially, and mechanical properties of the spine and not just its length are an important component of this defensive adaptation.

Physiochemical, nutritional and antioxidant properties of fourteen Virginia-grown sweet potato varieties

Small-scale farmers in Virginia have been forced to seek alternatives to tobacco as a consequence of economic and regulatory changes affecting the industry. Sweet potato is suggested as one of the alternatives and is well-adapted to environmental conditions of southern Virginia. A study is underway to evaluate sweet potato varieties for production in Virginia using sustainable practices, but limited information is available concerning their physicochemical, nutritional quality and antioxidant activities. The objective of this study was to characterize these properties for fourteen sweet potato varieties including white, yellow, orange and purple flesh, grown in Virginia. All the properties analyzed were found to be significantly (P < 0.05) different among the varieties. Orange flesh varieties had the highest moisture content, while their purple flesh had the lowest. The carbohydrate content ranged between 81.3 and 87.3% with starch accounting for 49.9–64.1% of total carbohydrate content. Varieties with lighter colored flesh appeared to have greater total starch content. Sucrose was the major sugar with content ranging from 4.73 to 16.5%. Total phenolic and flavonoid contents for the two purple varieties were about 2–8 folds and 3–15 folds higher than for the other varieties, respectively. Anthocyanins were only found in purple-fleshed varieties. The results of this study demonstrated that physiochemical, nutritional and antioxidant properties of sweet potatoes varied by varieties.