https://cris.nifa.usda.gov/cgi-bin/starfinder/67573/crisassist.

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ACCESSION NO: 0227755 SUBFILE: CRIS
PROJ NO: INDW-2011-03876 AGENCY: NIFA INDW
PROJ TYPE: OTHER GRANTS PROJ STATUS: TERMINATED
CONTRACT/GRANT/AGREEMENT NO: 2012-38420-30207 PROPOSAL
NO: 2011-03876
START: 15 JAN 2012 TERM: 14 JAN 2017 FY: 2015
GRANT AMT: $241,000 GRANT YR: 2012
AWARD TOTAL: $241,000
INITIAL AWARD YEAR: 2012

INVESTIGATOR: Ferruzzi, M.; Kim, K. H.; Mauer, L.; Hamaker, B.; Weaver,

C. M.; Mattes, R.; Campanella, O.; Okos, M.

PERFORMING INSTITUTION:
PURDUE UNIVERSITY
WEST LAFAYETTE, INDIANA 47907

EXPLORING FOODS TO ENHANCE HEALTH AND REDUCE OBESITY

NON-TECHNICAL SUMMARY: A complex relationship exists between food,

health status and obesity risk in humans that requires specialized expertise to
explore. This project aims to train two Doctoral and two Master's level
students at the interface of food and nutrition sciences in an effort to enhance
their knowledge and skills in this complex interdisciplinary area. Upon
completion of this training, students will be in a solid position to obtain jobs
related to design and assessment of food related to specific health benefits
that can directly impact the health and wellness of consumers.

OBJECTIVES: The overall objective of this proposal is to train two M.S. and

two Ph.D. students Targeted Expertise Shortage Area (TESA) of Food
Science and Nutrition within the Food Science (F) discipline. The proposed
program in Exploring Foods to Enhance Health and Reduce Obesity will focus
on investigating the evolving relationship between the complex food matrix
and health status in humans. USDA Fellows will be trained in the application
of fundamental food science principles to investigate the food matrix as a
translational delivery vehicle of consumer health benefits and as an
influencing factor in promoting healthy energy balance. A special focus will be
given to investigation of the whole food matrix, and how ingredient technology,
food formulation and processing impact stability of bioactive food components,
their bioavailability and markers of biological activity. Fellows educated in
"Exploring Foods to Enhance Health and Reduce Obesity" will work within the
interface of food and nutrition sciences and become integral in developing
concepts and strategies for improving the food nutritional quality and health-
promoting properties with particular emphasis on prevention of obesity.
Specific outputs of this project include: (1) successful training of four graduate
students; (2) generation of new knowledge regarding the relationship between
foods, health and obesity; (3) communication of these findings to the general
public and (4) upon completion of degree requirements, the successful
placement of fellows in professional positions (or Doctoral programs for MS
students) related to the TESA.

APPROACH: Training will include several unique features including: (1)

interdisciplinary coursework in basic science and applied food and nutrition
sciences; (2) fundamental and translational research on the food, food
components and biological function; (3) development and delivery of
extension materials; (4) leadership and entrepreneurial experiences; (5)
participation in a Fellows seminar in Foods and Health and (6) an internship
with leading food and ingredient companies focused on development of
functional food products. The Food Science Graduate program has
established a set of general outcomes which are measured through
performance in the Basic Food Science graduate Course Series. In addition to
basic outcomes established by the Food Science Graduate Program and
assessed through the Food Science Core Courses, fellows will be further
trained in specific aspects of Foods and Health including (a) understanding
the relationship between food and human health status; (b) understanding
mechanisms of absorption and factors impacting the bioavailability of
bioactive components from food; (c) demonstrating an advanced
understanding of formulation and processing influences on bioactive food
components; (d) demonstrating proficiency in assessing and interpreting
relative biological activity of bioactive food components; and (e) showing the
ability to apply fundamental knowledge and experiences in the development of
functional food products and dietary guidance targeting the prevention of
obesity and related disorders. Additionally, fellows in this program will have
unique academic and professional opportunities including: specialized
internships; a leadership and professional development seminar series;
participation in professional meetings; participation in extension and outreach,
and the opportunity to attend a non-degree 2-week applied management
principles program for graduate students in engineering and science. Specific
outputs described will be quantified by: (1) Number of graduate fellows
completing degree requirements including required internship in foods and
health; (2) number of scientific publications authored by fellows; (3) number of
extension documents/presentation given by graduate fellows; (4) Successful
placement of graduate fellows in professional positions (or Doctoral programs
for MS students) related to the TESA.

PROGRESS: 2012/01 TO 2017/01
Target Audience:Academic and Government Researchers &Food Industry To
a limite dextent Extension Agents and Consumers Changes/Problems:
Nothing Reported What opportunities for training and professional
development has the project provided?In addition to typical PhD training each
NNF student was required to complete several unique training experiences.
Ann internship requirement was a part of this program where NNF students
were paired with a company for a summer program with a focus on translation
of Foods for Health. This was accomplished collaboratively with Cargill, Nestle
Research and Development as well as General Mills who hosted our students
through the training program. Additionally, we required our NNF students to
complete a Leadership and Professional Development short course offered
within our department as additional preparation for professional life. How have
the results been disseminated to communities of interest?Results have been
disseminated through presentations at scientific conferneces and through
publication of research findings. What do you plan to do during the next
reporting period to accomplish the goals? Nothing Reported

IMPACT: 2012/01 TO 2017/01
What was accomplished under these goals? The overall objective of this
project was to train of M.S. and Ph.D. students in the Targeted Expertise
Shortage Area (TESA) of Food Science and Nutrition within the Food Science
discipline. This cross-training program in Exploring Foods to Enhance Health
and Reduce Obesity focused on investigating the evolving relationship
between the complex food matrix and health status in humans. Over the
course of the project we have recruited three new PhD and two MS students
as USDA National Needs Fellows including a matching student funded
through Purdue University. These students began their training program in
2012 and made excellent progress toward completion of their degrees. To
date 4 of 5 stduents have completed the full requirements and have gradated
in this program. The final student is slated to complete this year (2017).
Summary of each students' programs are below: Project#1: Ms. Chelesy
Keeler completed her MS program in May of 2014 under the direction of Dr.
Richard Mattes. Her research project studied the "Effect of Three-Week
Chocolate Candy Restriction on Pre- and Post-restriction Chocolate Candy
Consumption in Healthy Adults." The central hypothesis of the study is that
high-disinhibition (HD) would be the most susceptible to chocolate pre-and
post-restriction periods. Chelsey completed her degree in May of 2014 and is
currently employed in the Bell Institute of Health and Nutrition at General Mills.
Project #2: Mr. Jonathan Kershaw began his PhD training program under the
direction of Dr. Kee-Hong Kim in August of 2012. His primary research project
has focused on determining the role of piceatannol and its underlying
molecular mechanism in obesity-and cancer-related lipolysis. While previous
studies in this lab have shown that piceatannol, a resveratrol metabolite,
lowers lipolysis, his research seeks to determine if piceatannol has an anti-
lipolytic role in cancer-induced cachexia. Jonathan has completed his course
work and candidacy exam (in 2015) and is on target to complete his degree
requirements in 2017. Jonathan completed his internship in Foods for Health
with General Mills in 2013 and anticipates returning to the food industry
following graduation. Project #3. Mr. Steven Jakeman began his MS training
program under the supervision of Dr. Connie Weaver in January of 2013 and
completed his training in 2015.. His primary research project involved
exploring the effect of novel fibers on calcium metabolism. Steven also
completed his internship in Foods for Health with General Mills, receiving an
invitation to return full time in R&D as a scientist in 2015. Project #4. Ms Leigh
Schmidt began her doctoral training under the supervision of Dr. Bruce
Hamaker in August of 2013. Her research project will focus on the role of
phenolics in oxidative crosslinking of sorghum proteins and its implications for
Health. Leigh recently completed her candidacy exam and is on track to
complete her degree in 2017. Project #5. Ms. Sydney Moser (Purdue
Matching student). Sydney began her PhD degree program with Dr. Mario
Ferruzzi in 2013. Sydney's research focused on investigation of protein-
polyphenol interactions and the impact of fruit phenolics on carbohydrate
digestion and intestinal absorption. She completed all requirements for her
degree in May of 2016. Currently Sydney works with Pepsico Global R&D in
the area of Nutrition R&D.

PUBLICATIONS (not previously reported): 2012/01 TO 2017/01

1. Type: Journal Articles Status: Published Year Published: 2016 Citation:
Moser S, Lim J, Chegeni M, Wightman JD, Hamaker BR, Ferruzzi MG.
Concord and Niagara Grape Juice and Their Phenolics Modify Intestinal
Glucose Transport in a Coupled in Vitro Digestion/Caco-2 Human Intestinal
Model. Nutrients. 2016 Jul 5;8(7). pii: E414.
2. Type: Journal Articles Status: Published Year Published: 2015 Citation:
Keeler CL, Mattes RD, Tan SY. Anticipatory and reactive responses to
chocolate restriction in frequent chocolate consumers. Obesity. 2015 Jun
1;23(6):1130-5.
3. Type: Journal Articles Status: Published Year Published: 2015 Citation: Kim
KH, Kwon JY, Chen CY, Komanetsky S, Zhu Y, Kershaw J. Piceatannol
Inhibits Lipolysis in Adipocytes by promoting autophagy-lysosome-induced
degradation of Lipolytic Proteins. The FASEB Journal. 2015 Apr 1;29(1
Supplement):248-6.
4. Type: Book Chapters Status: Published Year Published: 2016 Citation:
Weaver CM, Jakeman S. Prebiotics, calcium absorption, and bone health.
InNutritional Influences on Bone Health 2016 (pp. 145-152). Springer
International Publishing.
5. Type: Journal Articles Status: Published Year Published: 2014 Citation:
Moser S, Chegeni M, Jones OG, Liceaga A, Ferruzzi MG. The effect of milk
proteins on the bioaccessibility of green tea flavan-3-ols. Food Research
International. 2014 Dec 31;66:297-305.
6. Type: Journal Articles Status: Published Year Published: 2016 Citation: He
Z, Chen J, Moser SE, Jones OG, Ferruzzi MG. Interaction of ??casein with
(?)?epigallocatechin?3?gallate assayed by fluorescence quenching: effect of
thermal processing temperature. International Journal of Food Science &
Technology. 2016 Feb 1;51(2):342-8.