Rosmarinic acid and Related Phenolic Phytochemical Systems

Review Papers

 

·         Shetty, K. (2005) Rosmarinic acid biosynthesis and mechanism of action. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. CRC Press, Boca Raton, FL. Pages 825-845.

·         Shetty, K., Vattem, D.A. and Clydesdale, F. M. (2005) Clonal screening and sprout-based bioprocessing for phenolic phytochemicals for functional foods. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. CRC Press, Boca Raton, FL. Pages 603-625.

·         Shetty, K. and Wahlqvist, M.L. (2004) A model for the role of proline-linked pentose phosphate pathway in phenolic phytochemical biosynthesis and mechanism of action for human health and environmental applications. Asia Pacific J. Clinical Nutrition, 13: 1-24.

·         Shetty, K. (2004) Role of proline-linked pentose phosphate pathway in biosynthesis of plant phenolics for functional food and environmental applications; A review. Process Biochemistry, 39:789-804.

·         Shetty, K and McCue, P. (2003). Phenolic antioxidant biosynthesis in plants for functional food application: Integration of Systems Biology and Biotechnological Approaches. Food Biotechnology, 17:67-97.

·         Shetty, K. (2001). Biosynthesis of rosmarinic acid and applications in medicine. In: The Use and Validation of Natural Products and Medicinal Plants in Medicine [L. Nolan and L.C. Craker(eds)]. Published by Food Products Press (Haworth Press, Inc.), J. Herbs, Spices and Medicinal Plants, Vol.8, pp.161-181.

·         Shetty, K. (1999). Phytochemicals: Biotechnology of phenolic phytochemicals for food preservatives and functional food applications. In: Wiley Encyclopedia of Food Science and Technology, 2nd Edition, Edited by F.J. Francis, Wiley Publishers, NY. pgs.1901-1909.

·         Shetty, K. (l997). Biotechnology to harness the benefits of dietary phenolics; Focus on Lamiaceae. Asia Pacific J. Clinical Nutrition, 6:162-171.

Journal Papers

  • Al-Amier, H., Shetty, K. and Craker, L.E. (2007) In vitro selection of high phenolic and rosmarinic acid clonal lines of oregano. J. Herbs, Spices and Medicinal Plants, 13: 45-55.
  • Kwon, Y-I., Vattem, D.A. and Shetty, K. (2006) Evaluation of clonal herbs of Lamiaceae species for management of diabetes and hypertension. Asia Pacific J. Clinical Nutrition, 15: 107-118.
  • Chun, S-S., Vattem, D.A., Lin, Y-T. and Shetty, K. (2005) Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori. Process Biochemistry, 40: 809-816.
  • Lin, Y-T., Kwon, Y-I., Labbe, R.G. and Shetty, K. (2005) Inhibition of Helicobacter pylori and associated urease by oregano and cranberry phytochemical synergies. Applied Environmental Microbiology, 71: 8558-8564.
  • McCue, P., Vattem, D.A. and Shetty, K. (2004) Inhibitory effect of clonal oregano extracts against porcine pancreatic amylase in vitro. Asia Pacific Journal of Clinical Nutrition, 13: 401-408.
  • McCue, P., and Shetty, K. (2004). Inhibitory effects of rosmarinic acid extracts on porcine pancreatic amylase and implications for health. Asia Pacific Journal of Clinical Nutrition, 13: 101-106.
  • Al-Amier, H., Mansour, B.M.M., Toaima, N., Craker, L. and Shetty, K. (2001) Tissue culture for phenolics and rosmarinic acid in thyme J. Herbs, Spices and Medicinal Plants, 8:31-42.
  • Al-Amier, H., Mansour, B. M. M., Toaima, N. Korus, R. A and Shetty, K. (1999) Screening of high biomass and phenolic-producing clonal lines of Spearmint in tissue culture using Pseudomonas and azetidine-2-carboxylate. Food Biotechnology, 13:227-253.
  • Al-Amier, H., Mansour, B.M.M., Toaima. N., Korus, R.A. and Shetty, K. (1999). Tissue culture-based screening for selection of high biomass and phenolic-producing clonal lines of Lavender using Pseudomonas and azetidine-2--carboxylate. J. Agric.Food Chem., 47:2937-2943.
  • Yang, R., Curtis, O.F. and Shetty, K. (l997). Selection of high rosmarinic acid-producing clonal lines of rosemary (Rosmarinus officinalis) via tissue culture using Pseudomonas sp. Food Biotechnology, 11: 73-88.
  • Eguchi, Y., Curtis, O.F. and Shetty, K. (l996). Interaction of hyperhydricity-preventing Pseudomonas spp. with oregano (Origanum vulgare) and selection of high rosmarinic acid-producing clones. Food Biotechnology, 10: 191-202.
  • Shetty, K., Carpenter, T.L., Kwok, D., Curtis, O.F. and Potter, T.L. (l996). Selection of high phenolics-containing clones of thyme (Thymus vulgaris L.) using Pseudomonas spp. J. Agric. Food Chem., 44: 3408-3411.

 

L-DOPA and Related Phenolic Antioxidant Ingredient Systems

Review Paper

·         Shetty, K., Randhir, R. and Shetty, P. (2005) Bioprocessing strategies to enhance L-DOPA and phenolic antioxidants in fava bean (Vicia faba). In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. CRC Press, Boca Raton, FL. Pages 847-865.

Journal Papers

  • Randhir, R., Kwon, Y-I. and Shetty, K. (2008) Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings. Innovative Food Science and Emerging Technologies, 9:355-364.

·         Randhir, R. and Shetty, K. (2007) Elicitation of the proline-linked pentose phosphate pathway metabolite and antioxidant enzyme response by ascorbic acid in dark germinated fava bean sprouts. J. Food Biochemistry, 31: 485-508.

·         Vattem, D.A., Randhir, R. and Shetty, K. (2005) Cranberry phenolics-mediated elicitation of antioxidant enzyme response in fava bean (Vicia faba) sprouts. J. Food Biochemistry, 29: 41-70.

·         Randhir, R., Lin, Y-T. and Shetty, K. (2004) Phenolics, antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to peptide and phytochemical elicitors. Asia Pacific Journal of Clinical Nutrition, 13:295-307.

·         Randhir, R. and Shetty, K. (2004) Microwave-induced stimulation of L-DOPA phenolics and antioxidant activity in fava bean (Vicia faba) for Parkinson's diet. Process Biochemistry, 39: 1775-1784.

·         Randhir, R., Vattem, D. and Shetty, K. (2004) Soild-state bioconversion of fava bean by Rhizopus oligosporus for enrichment of phenolic antioxidants and L-DOPA. Innovative Food Science and Emerging Technologies, 5: 235-244.

·         Randhir, R., Lin, Y-T. and Shetty, K. (2004) Stimulation of phenolics, Antioxidant and antimicrobial activities in dark germinated mung bean (Vigna radiata) Sprouts in response to peptide and phytochemical elicitors. Process Biochemistry, 39: 637-646.

·         Shetty, P., Atallah, M.T. and Shetty, K. (2003) Stimulation of total phenolics, L-DOPA and antioxidant activity through proline-linked pentose phosphate pathway in response to proline and its analog in germinating fava beans (Vicia faba). Process Biochemistry, 38: 1707-1717.

·         Randhir, R. and Shetty, K. (2003) Light-mediated fava bean (Vicia faba) response to phytochemical and protein elicitors and consequences on nutraceutical enhancement and seed vigor. Process Biochemistry, 38: 945-952.

·         Shetty, P., Atallah, M.T. and Shetty, K. (2002) Effects of UV treatment on the proline-linked pentose phosphate pathway for phenolics and L-DOPA synthesis in dark germinated Vicia faba. Process Biochemistry, 37:1285-1295.

·         Randhir, R., Shetty, P. and Shetty, K.(2002) L-DOPA and total phenolic stimulation in dark germinated fava bean in response to peptide and phytochemical elicitors. Process Biochemistry, 37:1247-1256.

·         Shetty, P., Atallah, M.T. and Shetty, K. (2001) Enhancement of total phenolic, L-DOPA and proline contents in germinating fava bean (Vicia faba) in response to bacterial elicitors. Food Biotechnology, 15:47-67.

 

Ellagic Acid and Related Phenolic Phytochemical Systems

Review Papers

  • Vattem, D.A., Ghaedian, R. and Shetty, K. (2005) Enhancing Health Benefits of Cranberry through Phenolic Antioxidant Enrichment. Asia Pacific J. Clinical Nutrition, 14: 120-130.
  • Vattem, D.A. and Shetty, K (2005) Biological functionality of ellagic acid; A Review. J. Food Biochemistry, 29:234-266.
  • Vattem, D.A. and Shetty, K. (2005) Functional phytochemicals from cranberries: their mechanism of action and strategies to improve functionality. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. CRC Press, Boca Raton, FL. Pages 789-823.
  • Shetty, K. (2005) Solid-state bioprocessing for functional food ingredients and food waste remediation. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. CRC Press, Boca Raton, FL. Pages 1693-1706.
  • Shetty, K. and Wahlqvist, M.L. (2004) A model for the role of proline-linked pentose phosphate pathway in phenolic phytochemical biosynthesis and mechanism of action for human health and environmental applications. Asia Pacific J. Clinical Nutrition, 13: 1-24.
  • Vattem, D. and Shetty, K. (2003) Enrichment of phenolic antioxidants by solid-state bioprocessing. AGROFood Industry Hi-Tech., 14:54-57. (Invited Review)

Journal Papers

  • Pinto, M.D-S., Kwon, Y-I., Apostolidis, E., Lajolo, F.M., Genovese, M.I. and Shetty, K. (2008) Functionality of bioactive compounds of Brazilian strawberry (Fragaria X Ananassa Duch.) cultivars: Evaluation of hyperglycemia and hypertension potential. J. Agric. Food Chemistry, 56: 4386-4392.

·         Cheplick, S., Kwon, Y-I., Bhowmick, P. and Shetty, K. (2007) Clonal variation in raspberry fruit phenolics and relevance for diabetes and hypertension management. J. Food Biochemistry, 31: 656-679.

·         Apostolidis, E., Kwon, Y-I. and Shetty, K. (2006) Potential of cranberry-based herbal synergies for diabetes and hypertension management. Asia Pacific J. Clinical Nutrition, 15: 433-441.

·         Lin, Y-T., Kwon, Y-I., Labbe, R.G. and Shetty, K. (2005) Inhibition of Helicobacter pylori and associated urease by oregano and cranberry phytochemical synergies. Applied Environmental Microbiology, 71: 8558-8564.

·         Vattem, D.A., Lin, Y-T. and Shetty, K. (2005) Enrichment of phenolic antioxidants and anti-Helicobacter pylori properties of cranberry pomace by solid-state bioprocessing. Food Biotechnology, 19: 51-68. 

·         Vattem, D.A. and Shetty, K. (2003) Ellagic acid production and phenolic antioxidant activity in cranberry pomace mediated by Lentinus edodes using solid-state system. Process Biochemistry, 39: 367-379.

  • Vattem, D.A. and Shetty, K. (2002) Solid-state production of phenolic  antioxidants from cranberry pomace by Rhizopus oligosporus. Food Biotechnology, 16:189-210.

·         Zheng, Z. and Shetty, K. (2000) Solid-state bioconversion of phenolics from cranberry pomace and role of Lentinus edodes beta-glucosidase. J. Agric.Food Chem., 48:895-900.

 

Soybean and Legume Phenolic Systems

Review Papers

  • McCue, P. and Shetty, K. (2005) Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. CRC Press , Boca Raton, FL. Pages 771-787.
  • Shetty, K., Vattem, D.A. and Clydesdale, F. M. (2005) Clonal screening and sprout-based bioprocessing for phenolic phytochemicals for functional foods. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. CRC Press, Boca Raton, FL. Pages 603-625.
  • Shetty, K. and Wahlqvist, M.L. (2004) A model for the role of proline-linked pentose phosphate pathway in phenolic phytochemical biosynthesis and mechanism of action for human health and environmental applications. Asia Pacific J. Clinical Nutrition, 13: 1-24.
  • McCue, P. and Shetty, K. (2004) A hypothetical model for the action of soybean isoflavonoids against cancer involving a shift to proline-linked energy metabolism through activation of the pentose phosphate pathway. Food Biotechnology, 18: 19-37.
  • McCue, P. and Shetty, K. (2004) Health benefits of Soy Isoflavonoids and Strategies for Enhancement: A Review. Critical Reviews in Food Science and Nutrition, 44:361-367.    

Journal Papers

  • Burguieres, E., McCue, P., Kwon, Y-I. and Shetty, K. (2008) Health-related functionality of phenolic enriched pea sprouts in relation to diabetes and hypertension management. J. Food Biochemistry, 32:3-14.
  • Apostolidis, E., Kwon, Y-I., Ghaedian, R. and Shetty, K. (2007) Fermentation of milk and soymilk by Lactobacillus bulgaricus and Lactobacillus acidophilus enhances functionality for potential dietary management of hyperglycemia and hypertension. Food Biotechnology, 21: 217-236.
  • Randhir, R. and Shetty, K. (2007) Improved alpha amylase and Helicobacter pylori inhibition of fenugreek by solid-state bioconversion by Rhizopus oligosporus. Asia Pacific J. Clinical Nutrition, 16: 382-392.
  • Randhir, R. and Shetty, K. (2007) Mung beans processed by a solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management. Innovative Food Science and Emerging Technologies, 8: 197-204.
  • Kwon, Y-I., Apostolidis, E. and Shetty, K. (2006) Anti-Diabetes functionality of Kefir culture-mediated fermented soymilk supplemented with Rhodiola extracts. Food Biotechnology, 20: 13-29.
  • Ho, C-H., Lin, Y-T., Labbe, R.G. and Shetty, K. (2006) Inhibition of Helicobacter pylori by phenolic extracts of sprouted peas (Pisum sativum L. ). J. Food Biochemistry, 30: 21-34.
  • McCue, P. and Shetty, K. (2005) Phenolic antioxidant mobilization during yogurt production from soymilk. Process Biochemistry, 40: 1791-1797.
  • McCue, P., Kwon, Y-I. and Shetty, K. (2005) Anti-diabetic and anti-hypertensive potential of sprouted and solid-state bioprocessed soybean. Asia Pacific J. Clinical Nutrition, 14: 145-152.
  • McCue, P. and Shetty, K. (2005) A Model for the Involvement of Lignin Degradation Enzymes in Phenolic Antioxidant Mobilization from Whole Soybean During Solid-state Bioprocessing by Lentinus edodes. Process Biochemistry, 40: 1143-1150.
  • McCue, P., Lin, Y-T., Labbe, R.G. and Shetty, K. (2005) Characterization of the effect of sprouting and solid-state bioprocessing by dietary fungus on the anti-bacterial activity of soybean extracts against Listeria monocytogenes. Food Biotechnology, 19:121-136.
  • Randhir, R., Lin, Y-T. and Shetty, K. (2004) Phenolics, antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to peptide and phytochemical elicitors. Asia Pacific Journal of Clinical Nutrition, 13:295-307.
  • McCue,  P., Lin Y-T., Labbe, R.G. and Shetty, K. (2004) Sprouting and solid-state bioprocessing by Rhizopus oligosporus increase the in vitro antibacterial activity of aqueous soybean extracts against Helicobacter pylori. Food Biotechnology, 18: 229-249.
  • Randhir, R., Lin, Y-T. and Shetty, K. (2004) Stimulation of phenolics, Antioxidant and antimicrobial activities in dark germinated mung bean (Vigna radiata) Sprouts in response to peptide and phytochemical elicitors. Process Biochemistry, 39: 637-646.
  • McCue, P., Horii, A. and Shetty, K. (2004) Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state fermentation is associated with enhanced production of  laccase. Innovative Food Science and Emerging Technologies, 5: 385-392.
  • McCue, P. and Shetty, K. (2004) A role for amylase and peroxidase-linked polymerization in phenolic antioxidant mobilization in dark-germinated soybean and implications for health. Process Biochemistry, 39: 1785-1791.
  • McCue, P., Horii, A and Shetty, K. (2003) Solid-state bioconversion of phenolic antioxidants from defatted powdered soybean by Rhizopus oligosprous: Role of carbohydrate cleaving enzymes. J. Food Biochemistry, 27: 499-512.
  • McCue, P. and Shetty, K. (2003) Role of carbohydrate-cleaving enzymes in phenolic antioxidant mobilization from whole soybean fermented with Rhizopus oligosprorus. Food Biotechnology, 17:27-37.
  • McCue, P. and Shetty, K.(2002) A biochemical analysis of mungbean (Vigna radiata) response to microbial polysaccharides and potential phenolic-enhancing effects for nutraceutical applications. Food Biotechnology, 16:57-79.
  • McCue, P. and Shetty, K.(2002) Clonal herbal extracts as elicitors of phenolic synthesis in dark-germinated mungbeans for improving nutritional value with implications for food safety. J. Food Biochemistry, 26:209-232.
  • Duval, B. and Shetty K. (2001) The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed anise root extract. J.Food Biochemistry, 25:361-377.

 

Novel Phenolic Enrichment Strategies

  • Randhir, R., Kwon, Y-I. and Shetty, K. (2008) Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings. Innovative Food Science and Emerging Technologies, 9:355-364.
  • Apostolidis, E., Kwon, Y-I., Ghaedian, R. and Shetty, K. (2007) Fermentation of milk and soymilk by Lactobacillus bulgaricus and Lactobacillus acidophilus enhances functionality for potential dietary management of hyperglycemia and hypertension. Food Biotechnology, 21: 217-236.
  • Randhir, R. and Shetty, K. (2007) Improved alpha amylase and Helicobacter pylori inhibition of fenugreek by solid-state bioconversion by Rhizopus oligosporus. Asia Pacific J. Clinical Nutrition, 16: 382-392.
  • Randhir, R. and Shetty, K. (2007) Mung beans processed by a solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management. Innovative Food Science and Emerging Technologies, 8: 197-204.
  • Kwon, Y-I., Apostolidis, E. and Shetty, K. (2006) Anti-Diabetes functionality of Kefir culture-mediated fermented soymilk supplemented with Rhodiola extracts. Food Biotechnology, 20: 13-29.
  • Min, B., Dawson, P.L. and Shetty, K. (2005) Antioxidant and bioactive films to enhance food quality and phytochemical production during ripening. Korean J. Food Sci. Ani. Resour. 25: 60-65.
  • Lin, Y-T., Vattem, D.A., Labbe, R.G. and Shetty, K. (2005) Enhancement of antioxidant activity and inhibition of Helicobacter pylori by phenolic phytochemical enriched alcoholic beverages. Process Biochemistry, 40: 2059-2065.
  • Correia, R.T.P., McCue, P., Margarida, M.A.M., Macedo, G.R. and Shetty,K (2004) Solid-state bioconversion of guava waste mixed with soy flour using Rhizopus oligosporus to enhance phenolic antioxidants. J. Food Biochemistry, 28: 404-418.
  • Correia, R.T.P., McCue, P., Margarida, M.A.M., Macedo, G.R. and Shetty,K (2004) Production of phenolic antioxidants by solid-state bioconversion of pineapple waste mixed with soy flour using Rhizopus oligosporus. Process Biochemistry, 39:2167-2172.
  • Andarwulan, N. and Shetty, K. (2000) Stimulation of novel phenolic metabolite, epoxy-Psuedoisoeugenol-(2-Methylbutyrate)[EPB], in transformed anise (Pimpinella anisum L. ) root cultures by fish protein hydrolysates. Food Biotechnology,14:1-20.
  • Andarwulan, N., Fardiaz, S., Apriyantono, A., Hariyadi, P. and Shetty, K. (1999). Mobilization of primary metabolites and phenolics during natural fermentation in seeds of Pangium edule Reinw. Process Biochemistry, 35:197-204.
  • Andarwulan, N., Fardiaz, D., Wattimena, G.A. and Shetty, K. (1999). Antioxidant activity associated with lipid and phenolic mobilization during seed germination of Pangium edule Reinw. J. Agric. Food. Chem., 47:3158-3163.
  • Andarwulan, N. and Shetty, K. (1999). Phenolic synthesis in differentiated tissue cultures of untransformed and Agrobacterium-transformed roots of anise (Pimpinella anisum L.). J .Agric. Food Chem., 47:1776-1780.