Food proteins stabilize the interactions of casein micelles in milk.

Casein micelles stabilize

protein and use in a wide range of dairy applications.

C:\Users\castada.1\Desktop\CFAES 2019 Undergraduate Annual Research.docx

Generation of Lavender Quail by Knocking Out the MLPH Gene Shows No Association
with Body Temperature or Adult Body Weight. Jonah Perkins. Dr. Kichoon Lee, Project
Advisor. Department of Animal Sciences.
The lavender phenotype of Japanese Quail is associated with lower body temperature and
weight than wild type quail. The natural mutation leading to the lavender phenotype has been
identified as a complex mutation that alters the organization of four contiguous genes (MLPH,
PRLH, RAB17, and LRRFIP1), however, it is unclear which effected gene results in the
observed lower body temperature and weight. Recently, our lab had developed an in vivo
method to generate knockout avian using CRISPR/Cas9 system. Using the system, our lab
successfully generated MLPH gene knockout quail. The lavender phenotype was shown only in
homozygous MLPH knockout quail and heterozygous mutant quail showed normal dark brown
feather color. In the study, homozygous mutant quail were examined to identify whether
mutation of the MLPH gene alone would also result in a phenotype with a lower body
temperature and weight. All the quail were mature and over 12 weeks old. The body
temperature of 15 lavender quail was measured and compared to the body temperature of 24
normal quail with the heterozygous mutation. To compare body weight, only male birds (9
lavender quail and 8 normal quail) were selected because the body weight of females changes
drastically before and after egg laying. There was no difference observed between the body
temperatures and weights of the lavender quail and the normal quail. Therefore, the reduced
body temperature and weight observed in natural lavender quail is likely due to the mutation of
one or more of the other three genes.

C:\Users\castada.1\Desktop\CFAES 2019 Undergraduate Annual Research.docx

The Application of Anthocyanins as Bioactive Ingredients in Salad Dressing. Yuhan Xu.
Dr. Luis Enrique Rodriguez-Saona, Project Advisor. Department of Food Science and
Technology.
From previous research of Zihan Zhang, Megan Hoehn and Monica Giusti, that the biochemistry
ability of Anthocyanins, which reported anti-inflammatory, antioxidant and anti-aging properties
applied on skin. Through their experiment, in order to show intense color in the lotion, low
concentration of anthocyanins were needed, and the lotion with anthocyanins is indeed
functionally useful as expected to the skin. The anthocyanins are natural colorants that were
produced by berry fruits, and they are all able to be eaten. According to the Zihan’s research,
the color shows best in acidic condition (pH lower than 3), and this could be used in coloring
salad dressing, which pH is around 3.5-3.7. My research would focus on functional ability of
anthocyanins in salad dressing to human body, applicable concentration of anthocyanins, and
the potential positive or negative impacts of anthocyanins-added salad dressing, in both flavor
and health.

C:\Users\castada.1\Desktop\CFAES 2019 Undergraduate Annual Research.docx