Browsing by Author "Phillips, Katherine M."
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- Adsorption from binary solutions of polar n-decyl derivatives and heptane onto aluminaPhillips, Katherine M. (Virginia Polytechnic Institute and State University, 1984)The preferential adsorption of n-decanol, n-decylamine, n-decanoic acid, and ethyl octanoate from binary solutions with heptane onto alumina was studied. The net surface excess isotherms were measured and resolved into component isotherms. The heat of immersion of the alumina in n-decanol, ethyl octanoate, and n-decanoic acid solutions was measured. The heats of immersion support the resolved isotherms which indicate that the order of preferential adsorption is n-decanoic acid > n-decanol ≃ n-decylamine ≃ ethyl octanoate. However, adsorption equilibrium constants calculated for each system indicate that the order of preferential adsorption is ethyl octanoate > n-decanol > n-decylamine > n-decanoic acid. An explanation for the discrepancy is put forth. A theoretical model of surface heterogeneity is also applied to the data for the ethyl octanoate and n-decanol systems. The reasonable fit of the model in each case suggests that the alumina surface is heterogeneous.
- Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flourHuang, Yu-Ping; Paviani, Bruna; Fukagawa, Naomi K.; Phillips, Katherine M.; Barile, Daniela (Elsevier, 2023-05)Oligosaccharides are known for several bioactivities on health, however, in sensitive individuals, can cause in- testinal discomfort. This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method based on high-performance anion-exchange chromatography-pulsed amper- ometric detection was developed, validated, and used to measure major oligosaccharides. Additional low- abundant oligosaccharides and glycosides were characterized by liquid chromatography-tandem mass spec- trometry and glycosidases. The summed concentration of raffinose, stachyose, and verbascose ranged from 0.12-0.19 mg/g in almond milk, 3.6-6.4 mg/g in soy milk, and 74-77 and 4.8-57 mg/g in defatted and full-fat soy four. Over 80 different oligosaccharides were characterized. Novel compounds, 2,3-butanediol glycosides, were identified in almond milk. Low-abundant oligosaccharides represented 25 %, 6 %, and 10 % of total OS in almond milk, soy milk, and soy flour, respectively. The data here are useful to estimate oligosaccharide con- sumption from dietary intake and facilitate further studies on their bioactivity.
- Cooking parameters affect the sodium content of prepared pastaBianchi, Laurie M.; Phillips, Katherine M.; McGinty, Ryan C.; Ahuja, Jaspreet K.; Pehrsson, Pamela R. (2019-01-15)The quantitative effect of different preparation variables on the sodium content of cooked dry pasta was evaluated. Semolina spaghetti (< 5 mg sodium/100 g) was cooked by a typical method (454 g, 5.68 L water, 36 g salt, al dente, no rinsing) and after systematic variation of amount of salt, water:pasta ratio, cooking volume and time, rinsing, pasta shape, whole grain. Sodium was assayed by ICP-MS, including rigorous quality control. Pasta cooked without salt had < 5 mg sodium/140 g serving, and 247-490 mg/serving when cooked in salted water by the different variations. Rinsing reduced sodium by 34%. There was a linear relationship between salt concentration in cooking water and sodium in cooked pasta; doubling the concentration increased sodium by 243 mg/serving (> 100% of 2300 mg/day), relative to the reference method. No other variables affected sodium. Results allow more accurate estimation of sodium intake from cooked pasta, since food composition tables that do not reflect variations in cooking parameters.
- Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail marketPhillips, Katherine M.; McGinty, Ryan C.; Couture, Garret; Pehrsson, Pamela R.; McKillop, Kyle; Fukagawa, Naomi K. (2021-07-08)The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and starch as a function of assessed ripeness in a controlled study of a single lot of bananas and in bananas at the same assessed stages of ripeness from bananas purchased in retail stores, from different suppliers. Sugars, starch, and dietary fiber were analyzed in bananas from a single lot, at different stages of ripeness, and in retail samples at the same assessed stages of ripeness. Mean fiber measured by the traditional enzymatic-gravimetric method (EG) was similar to 2 g/100g and not affected by ripeness. Mean fiber assessed with the recently modified method (mEG) was similar to 18 g/100g in unripe fruit and decreased to 4-5 g/100g in ripe and similar to 2 g/100g in overripe bananas. Slightly ripe and ripe bananas differed by similar to 1.1 g/100g in the controlled single-lot study but not among retail samples. There was a large increase in fructose, glucose and total sugar going from unripe to ripe with no differences between ripe and overripe. Aside from stage of ripeness, the carbohydrate composition in retail bananas is likely affected by differences in cultivar and post-harvest handling. Results from this study demonstrate the importance of measuring dietary fiber using the mEG approach, developing more comprehensive and sensitive carbohydrate analytical protocols and food composition data, and recognizing the impact of different stages of maturity and ripeness on carbohydrate intake estimated from food composition data.
- Implications of two different methods for analyzing total dietary fiber in foods for food composition databasesPhillips, Katherine M.; Haytowitz, David B.; Pehrsson, Pamela R. (2019-12)Since 1989, total dietary fiber values in USDA databases were determined by the enzymatic-gravimetric (EGF) method (AOAC 991.43), where "fiber" is the residue remaining after samples are subjected to enzymatic treatments mimicking digestion. In 2009 EGF was modified to recover additional non-digestible components (e.g., galacto/fructo-oligosaccharides, polydextrose, resistant starch) (AOAC 2009.01, 2011.25) (mEGF). Limited mEGF data and high cost create a need to identify suitable foods for analysis. USDA's National Food and Nutrient Analysis Program sampled suitable foods for analysis by EGF and mEGF. No detectable difference between EGF and mEGF was found in almonds, wheat bread, oatmeal cookies, tortilla chips, taco shells, kale, fast food French fries, or cooked dried pulses. mEGF exceeded EGF in uncooked dried pulses (5.4-10.5 g/100 g), raw potatoes (13.7 g/100 g), and cooked plantains (3.1 g/100 g), and slightly higher (0.7-2.2 g/100 g) in hummus, canned refried beans, prepared wild rice mix, and frozen raspberry berries, concentrate, and puree. Statistical power was hindered by high analytical uncertainty, especially for mEGF (up to 33% RSD), likely due to cumulative errors in the multiple steps comprising mEGF. mEGF analyses should focus on foods containing significant levels of fiber components not included in EGF, and reporting individual, particularly metabolically active, fiber components.
- Interlaboratory Trial for Measurement of Vitamin D and 25-Hydroxyvitamin D [25(OH)D] in Foods and a Dietary Supplement Using Liquid Chromatography-Mass SpectrometryRoseland, Janet Maxwell; Patterson, Kristine Y.; Andrews, Karen W.; Phillips, Katherine M.; Phillips, Melissa M.; Pehrsson, Pamela R.; Dufresne, Guy L.; Jakobsen, Jette; Gusev, Pavel A.; Savarala, Sushma; Nguyen, Quynhanh V.; Makowski, Andrew J.; Scheuerell, Chad R.; Larouche, Guillaume P.; Wise, Stephen A.; Harnly, James M.; Williams, Juhi R.; Betz, Joseph M.; Taylor, Christine L. (2016-04-27)Assessment of total vitamin D intake from foods and dietary supplements (DSs) may be incomplete if 25-hydroxyvitamin D [25(OH)D] intake is not included. However, 25(OH)D data for such intake assessments are lacking, no food or DS reference materials (RMs) are available, and comparison of laboratory performance has been needed. The primary goal of this study was to evaluate whether vitamin D-3 and 25(OH)D-3 concentrations in food and DS materials could be measured with acceptable reproducibility. Five experienced laboratories from the United States and other countries participated, all using liquid chromatography tandem mass spectrometry but no common analytical protocol; however, various methods were used for determining vitamin D-3 in the DS. Five animal-based materials (including three commercially available RMs) and one DS were analyzed. Reproducibility results for the materials were acceptable. Thus, it is possible to obtain consistent results among experienced laboratories for vitamin D-3 and 25(OH)D-3, in foods and a DS.
- Iodine in foods and dietary supplements: A collaborative database developed by NIH, FDA and USDAPehrsson, Pamela R.; Roseland, Janet M.; Patterson, Kristine Y.; Phillips, Katherine M.; Spungen, Judith H.; Andrews, Karen W.; Gusev, Pavel A.; Gahche, Jaime J.; Haggans, Carol J.; Merkel, Joyce M.; Ershow, Abby G. (Academic Press, 2022-06)Data on the iodine content of foods and dietary supplements are needed to develop general population intake estimates and identify major contributors to intake. Samples of seafood, dairy products, eggs, baked products, salts, tap water, other foods and beverages, and dietary supplements were collected according to established sampling plans of the U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA). Samples were assayed for iodine content using inductively coupled plasma mass spectrometry with rigorous quality control measures. The food data were released through a collaboration of USDA, FDA, and the Office of Dietary Supplements-National Institutes of Health (ODS-NIH) as the USDA, FDA, and ODS-NIH Database for the Iodine Content of Common Foods at www.ars.usda.gov/mafcl. Iodine data for dietary supplements are available in the ODS-USDA Dietary Supplement Ingredient Database and the ODS Dietary Supplement Label Database. Data from the iodine databases linked to national dietary survey data can provide needed information to monitor iodine status and develop dietary guidance for the general U.S. population and vulnerable subgroups. This iodine information is critical for dietary guidance development, especially for those at risk for iodine deficiency (i.e., women of reproductive age and young children).
- Large Iodine Variability in Retail Cows' Milk in the U.S.: A Follow-Up Study among Different Retail OutletsRoseland, Janet M.; Phillips, Katherine M.; Vinyard, Bryan T.; Todorov, Todor; Ershow, Abby G.; Pehrsson, Pamela R. (MDPI, 2023-07-08)In a previous study, large variability in iodine content was found among samples of store brand retail milk at a single time point in a sampling taken from 24 nationwide U.S. locations for the USDA FoodData Central database, but the sampling plan was not designed to detect differences among locations. This follow-up study was carried out to evaluate iodine levels in retail milk across the U.S. over time. Milk samples (2% fat) were collected bimonthly in fourteen locations for one year and analyzed in duplicate. Control materials were used to support accuracy of results and ensure precision across analytical batches. The overall mean and standard error (SE) for iodine concentration were 82.5 (7.0) µg/240 mL serving, which was comparable to the previous national mean [85.0 (5.5) µg/240 mL]. A similar wide range among individual samples was detected (27.9–282 µg/240 mL). For some locations, the mean iodine concentration differed significantly from others, and differed from the national average by amounts ranging from −47 µg to +37 µg per serving. The between-sample range within location was large for some (up to 229 µg/serving) and minimal for others (as little as 13.2 µg/serving). These findings suggest iodine intake from some retail milk supplies could be over- or underestimated relative to the national average, even if the national average is suitable for population-wide intake estimates.
- Large Variability of Iodine Content in Retail Cow’s Milk in the U.S.Roseland, Janet Maxwell; Phillips, Katherine M.; Patterson, Kristine Y.; Pehrsson, Pamela R.; Bahadur, Rahul; Ershow, Abby G.; Somanchi, Meena (MDPI, 2020-04-28)Iodine intake is of contemporary public health interest. The recommended daily iodine intake is 150 µg for most adults, and milk is an important source of iodine in the U.S. diet. Iodine concentration in cow’s milk is affected by diet and iodine supplementation levels, milking sanitation practices, and other factors. Current analytical iodine data in U.S. retail milk are crucial for evaluating population-wide health outcomes related to diet. Samples of whole (3.25% fat), 2%, 1%, and skim (0–0.5% fat) milk were procured from 24 supermarkets across the U.S. using a census-based statistical plan. Iodine was analyzed by inductively coupled plasma mass spectrometry, including certified reference materials and control samples to validate results. No difference in iodine content was found between milkfat levels (F3,69 1.033, p = 0.4). Overall mean (SEM) was 85(5.5) µg/serving (240 mL). However, the 95% prediction interval of 39–185 µg/serving for individual samples indicated high variability among individual samples. Given the recommended 150 µg iodine per day for most adults along with the study mean, one milk serving can provide approximately 57% of daily intake. Researchers, health care professionals, and consumers should be aware of iodine variability in milk, while additional research is needed to investigate the impact of iodine variability factors.
- Multi-Glycomic Characterization of Fiber from AOAC Methods Defines the Carbohydrate StructuresCouture, Garret; Luthria, Devanand L.; Chen, Ye; Bacalzo Jr, Nikita P.; Tareq, Fakir S.; Harnly, James; Phillips, Katherine M.; Pehrsson, Pamela R.; McKillop, Kyle; Fukagawa, Naomi K.; Lebrilla, Carlito B. (American Chemical Society, 2022-11)Dietary fiber has long been known to be an essential component of a healthy diet, and recent investigations into the gut microbiome-health paradigm have identified fiber as a prime determinant in this interaction. Further, fiber is now known to impact the gut microbiome in a structure-specific manner, conferring differential bioactivities to these specific structures. However, current analytical methods for food carbohydrate analysis do not capture this important structural information. To address this need, we utilized rapid-throughput LC-MS methods to develop a novel analytical pipeline to determine the structural composition of soluble and insoluble fiber fractions from two AOAC methods (991.43 and 2017.16) at the total monosaccharide, glycosidic linkage, and free saccharide level. Two foods were chosen for this proof-of-concept study: oats and potato starch. For oats, both AOAC methods gave similar results. Insoluble fiber was found to be comprised of linkages corresponding to beta-glucan, arabinoxylan, xyloglucan, and mannan, while soluble fiber was found to be mostly beta-glucan, with small amounts of arabinogalactan. For raw potato starch, each AOAC method gave markedly different results in the soluble fiber fractions. These observed differences are attributable to the resistant starch content of potato starch and the different starch digestion conditions used in each method. Together, these tools are a means to obtain the complex structures present within dietary fiber while retaining "classical" determinations such as soluble and insoluble fiber. These efforts will provide an analytical framework to connect gravimetric fiber determinations with their constituent structures to better inform gut microbiome and clinical nutrition studies.
- Quantitative Bottom-Up Glycomic Analysis of Polysaccharides in Food Matrices Using Liquid Chromatography-Tandem Mass SpectrometryBacalzo, Nikita P.; Couture, Garret; Chen, Ye; Castillo, Juan J.; Phillips, Katherine M.; Fukagawa, Naomi K.; Lebrilla, Carlito B. (American Chemical Society, 2022-12)Carbohydrates are the most abundant biomolecules in nature, and specifically, polysaccharides are present in almost all plants and fungi. Due to their compositional diversity, polysaccharide analysis remains challenging. Compared to other biomolecules, high-throughput analysis for carbohydrates has yet to be developed. To address this gap in analytical science, we have developed a multiplexed, high-throughput, and quantitative approach for polysaccharide analysis in foods. Specifically, polysaccharides were depolymerized using a nonenzymatic chemical digestion process followed by oligosaccharide fingerprinting using high performance liquid chromatography-quadru-pole time-of-flight mass spectrometry (HPLC-QTOF-MS). Both label-free relative quantitation and absolute quantitation were done based on the abundances of oligosaccharides produced. Method validation included evaluating recovery for a range of polysaccharide standards and a breakfast cereal standard reference material. Nine polysaccharides (starch, cellulose, beta-glucan, mannan, galactan, arabinan, xylan, xyloglucan, chitin) were successfully quantitated with sufficient accuracy (5-25% bias) and high reproducibility (2- 15% CV). Additionally, the method was used to identify and quantitate polysaccharides from a diverse sample set of food samples. Absolute concentrations of nine polysaccharides from apples and onions were obtained using an external calibration curve, where varietal differences were observed in some of the samples. The methodology developed in this study will provide complementary polysaccharide-level information to deepen our understanding of the interactions of dietary polysaccharides, gut microbial community, and human health.
- Sterol composition of shellfish species commonly consumed in the United StatesPhillips, Katherine M.; Ruggio, D. M.; Exler, J.; Patterson, K. Y. (Co-Action Publishing, 2012-01-01)
- Studies of high-fiber foods: I. The effect of a pinto bean diet on plasma cholesterol in hamsters. II. The effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrotsPhillips, Katherine M. (Virginia Tech, 1990)The effect of a diet including cooked pinto beans on plasma total cholesterol in hamsters was investigated. The legume diet had 8.1% total fiber (1.0% soluble, 7.1% insoluble), all from pinto beans. Animals initially consumed a hypercholesterolemia-inducing diet. One control group remained on this feed for the duration of the study, and another consumed a diet with 8.6% total fiber (cellulose). The pinto bean diet lowered plasma cholesterol significantly (13%) only in hypercholesterolemic hamsters (approximately 75% of the animals). When all animals were considered, the legume diet had no effect on cholesterol. Variability among hamsters in plasma cholesterol levels and changes was large. Results indicate the importance of including only hypercholesterolemic animals in studies of dietary modifications to decrease blood cholesterol and also that a large sample size may be required to detect significant effects. Soluble and insoluble dietary fiber in raw and cooked carrots were measured by a typical enzymatic-gravimetric procedure. Analyses were done with and without freeze-drying and the starch gelatinization treatment (heating 1.25 hrs at 121°C). The gelatinization procedure caused a 3- to 5-fold increase in soluble fiber. In general, insoluble fiber decreased in the same proportion as the soluble fraction increased, suggesting a conversion of the former to the latter. The differences were greatest for cooked carrots and freeze-dried raw carrots. Compositional analyses indicated that heating increased arabinose, galactose, and uronic acids in soluble fiber fractions. Cooked carrots had 3-9% more soluble fiber than raw carrots, with the difference being greater when the analysis included the gelatinization procedure. However, freeze-dried raw samples analyzed with gelatinization had the same level of soluble fiber (ca. 10%) as their boiled counterpart, suggesting an interaction between freeze-drying and the heat treatment in raw carrots. Freeze-drying and heating to gelatinize starch are an integral part of many standard dietary fiber methods. Results of the present study suggest these treatments may mask differences between the amount of fiber in cooked and raw foods, and that dietary fiber values may not accurately represent the level of this component in foods as they are eaten. The results also raise the possibility of increasing soluble fiber by cooking modifications.
- Survey of vitamin D and 25-hydroxyvitamin D in traditional native Alaskan meats, fish, and oilsPhillips, Katherine M.; Pehrsson, Pamela R.; Patterson, Kristine Y. (2018-12)Greater consumption of traditional foods has been associated with improved vitamin D status in Arctic and sub Arctic populations, including Alaskan Native Americans. However, lack of vitamin D food composition data impairs epidemiological studies on health outcomes, and development of specific dietary recommendations. Vitamin D, including 25(OH)D-3 was quantified in samples of native fish, fish eggs, meats (caribou, goose, whale, seal) and traditionally prepared whale and seal oil collected from Alaskan tribes. Vitamin D-3, 25(OH)D-3, and vitamin D-2 were assayed in alkaline-saponified samples by UPLC-MS, after derivatization with 4-phenyl-1,2,4-triazole-3,5-dione, with in-house control materials and/or NIST SRM center dot 1546a Meat Homogenate included in each analytical batch. All but the land animals and bearded seal meat contained >= 2 mu g vitamin D-3/100 g, with > 10 mu g/100 g in steelhead trout; dried sheefish, whitefish, smelt; smoked/dried salmon; fermented sheefish eggs; whale and seal oils. Large between-sample differences in bearded seal oil suggested possible effects of season and/or maturity on vitamin D content. 25(OH)D-3 was > 0.3 mu g/100 g in many foods, notably smoked salmon, beluga whale skin/fat and oil and spotted seal (but not other seal) oil, with the highest levels in dried beluga whale meat, skin/fat, and oil (up to 1.2). Vitamin D-2 was < 0.2 mu g/100 g in all foods.
- The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwideCarlsen, Monica H.; Halvorsen, Bente L.; Holte, Kari; Bøhn, Siv K.; Dragland, Steinar; Sampson, Laura; Willey, Carol; Senoo, Haruki; Umezono, Yuko; Sanada, Chiho; Barikmo, Ingrid; Berhe, Nega; Willett, Walter C.; Phillips, Katherine M.; Jacobs, David R. Jr.; Blomhoff, Rune (Biomed Central, 2010-01-22)Background A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies. Methods We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table. Results The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values. Conclusions This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential health effects of phytochemical antioxidants in diet.
- Vitamin D-4 in MushroomsPhillips, Katherine M.; Horst, R. L.; Koszewski, N. J.; Simon, R. R. (PLOS, 2012-08-03)