Phenolic antimicrobials from plants for control of bacterial pathogens

Food Biotechnology, Second Edition

Volumn , Issue , 2005, Pages 1479-1503

  Shetty, Kalidas ^a   Lin, Yuan Tong ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

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EID: 33847402291     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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131. McCue, D.A., A. Horii, K. Shetty. Solid-state bioconversion of phenolic antioxidants from defatted powdered soybean by Rhizopus oligosprous: role of carbohydrate cleaving enzymes. J. Food Biochem. 27:501-514, 2003.
132. McCue, P., K. Shetty. Role of carbohydrate-cleaving enzymes in phenolic antioxidant mobilization from whole soybean fermented with Rhizopus oligosprorus. Food Biotechnol. 17:27-37, 2003.
133. Gyorgy, P., K. Murata, H. Ikehata. Antioxidants isolated from soybeans (tempeh). Nature 203:870-872, 1964.
134. Akyon, Y. Effet of antioxidants on the immune response of Helicobacter pylori. Eur. Soc. Clin. Microbiol. Infect. Dis. 8:438-441, 2002.
135. McCue, P., K. Shetty. A biochemical analysis of ming bean (Vigna radiata) response to microbial polysaccharides and poential phenolic-enhancing effects for nutraceutical applications. Food Biotechnol. 16:57-79, 2002.
136. Nakamura, Y., A. Kaihara, K. Yoshii, Y. Tsumura, S. Ishimitsu, Y. Tonogai. Content and composition of isoflavonoids in mature or immature beans and bean sprouts consumed in Japan. J. Health Sci. 47:394-406, 2001.
137. McCue, P., Y.-T. Lin, R.G. Labbe, K. Shetty. Sprouting and solid-state bioprocessing by Rhizopus oligosporus increase the in vitro antibacterial activity of aqueous soybean extracts against Helicobacter pylori. Food Biotechnol., 2004. [In press]
138. Lin, Y.-T., R.G. Labbe, K. Shetty. Inhibition of Vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies and lactic acid. Innovative Food Science and Emerging Technologies, 2004. [Submitted]
139. Vattem, D.A., Y.-T. Lin, R. Ghaedian, K. Shetty. Cranberry synergies for dietary management of Helicobacter pylori infections. Process Biochem, 2004. [Accepted for publication]
140. Ho, C-Y., Y.-T. Lin, R.G. Labbe, K. Shetty. Inhibition of Helicobacter pylori by phenolic extracts of sprouted peas (Pisum sativum L.). J. Food Biochem., 2004. [Submitted]
141. Ho, C.-Y., Y.-T. Lin, R.G. Labbe, K. Shetty. Phenolic extracts from sprouted chickpeas (Cicer arietinum L.) to inhibit ulcer-associated Helicobacter pylori. Asia Pac. J. Clin. Nutr., 2004. [Submitted]
142. Randhir, R., Y.-T. Lin, K. Shetty. Phenolics, antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to peptide and phytochemical elicitors. Asia Pac. J. Clin. Nutr., 2004. [In press]
143. Randhir, R., Y.-T. Lin, K. Shetty. Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean (Vigna radiata) sprouts in response to peptide and phytochemical elicitors. Process. Biochem. 39:637-646, 2004.
144. Vattem, D.A., Y.T. Lin, R.G. Labbe, K. Shetty. Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food-borne pathogens. Innovative Food Sci. Emerg. Technol. 5:81-91, 2004.
145. Vattem, D.A., Y.T. Lin, R.G. Labbe, K. Shetty. Antimicrobial activity against select food-borne pathogens by phenolic antioxidants enriched cranberry pomace by solid-state bioprocessing using food-grade fungus Rhizopus oligosporus. Process Biochemistry, 2004. [In press]
146. Correia, R.T.P., P. McCue, D.A. Vattem, M.A.M. Margarida, G.R. Macedo, K. Shetty. Amylase and Helicobacter pylori inhibition by phenolic extracts of pineapple wastes bioprocessed by Rhizopus oligosporus. J. Food Biochem., 2004. [Accepted for Publication]