Isomerization of Carotenoids During Processing of Tangerine Tomatoes

Food, Agricultural, and Environmental Sciences (FAES): 1st Place (The Ohio State University Edward F. Hayes Graduate Research Forum)Epidemiological evidence, as well as in vitro and in vivo studies suggests that tomato-rich diets may be protective against different cancers, especially prostate cancer. Lycopene is the predominant carotenoid in tomatoes and Tangerine varieties are naturally high in tetra-cis lycopene, imparting an orange color. Human nutrition studies have demonstrated that cis isomers of lycopene are more bioavailable than the all-trans form. This has prompted interest in Tangerine tomatoes, as they are high in cis-lycopene when raw. The carotenoid profile of Tangerine tomatoes is quite different than red tomatoes. Little has been done to determine the effects of different degrees of thermal treatment and differing fat levels on the carotenoid profile of these tomatoes. The purpose of this study is to develop a Tangerine tomato juice, optimized for bioavailability and acceptability for use in a clinical trial. The second aim is to use Tangerine tomato sauce as a model system to investigate the effects of different degrees of thermal treatment and fat levels on carotenoid profiles and isomerization. An experimental hybrid of Tangerine tomatoes was hot break processed into juice and canned separately. Juice was then re-processed with varying levels of fat (0, 1, 2 and 3% w/w) for varying amounts of time (0, 30, 60 and 120min) at 88°C. Sauce was freeze dried to concentrate and re-processed with varying levels of fat (0, 1, 5, 15 and 30% w/w) for varying amounts of time (0, 30, 60, 120, 180 min) at 100°C. Samples in replicate were extracted for carotenoids. Phytoene, phytofluene, zeta-carotene, neurosporene, tetra-cis¬ lycopene, all-trans lycopene and other cis¬ lycopene were quantified using HPLC-PDA. Total carotenoids decreased with longer heating times. Phytoene and phytofluene were relatively heat stable. Tetra-cis lycopene decreased significantly with processing time but not with fat level. All-trans lycopene and other-cis lycopene increased significantly with processing. These results show the capability to modulate carotenoid bioavailability by food processing.A five-year embargo was granted for this item

ASPECTS OF THE SUPERVISORY RELATIONSHIP IN SCHOOL PSYCHOLOGY INTERNSHIPS

Although extensive research has investigated the role of the supervisory relationship during internship within different fields of psychology, little is known about the nature of the supervisory relationship during the yearlong school psychology internship. The current study investigated the nature of the supervisory relationship in a group of 295 school psychologists, including ratings of working alliance, satisfaction with supervision, and quality of the supervisory relationship, and determined if these constructs could predict of the outcome of willingness to serve as a school psychology supervisor in the future. This study also developed two new measures of satisfaction with supervision that are specific to the field of school psychology. Large positive correlations were found amongst all aspects of the supervisory relationship, and between the two newly developed, school psychology specific measures of supervisory satisfaction with a widely used measure of supervisory satisfaction initially developed for use in the field of clinical psychology. Supervisory satisfaction was higher when all ten domains of school psychology practice were addressed in supervision. Results also suggested a small negative relationship between aspects of the supervisory relationship and future willingness to supervise an intern. Strengths, limitations, and implications for the practice of school psychology are discussed

Eggs Improve Plasma Biomarkers in Patients with Metabolic Syndrome Following a Plant-Based Diet—A Randomized Crossover Study

Plant-based (PB) diets are considered a healthy dietary pattern; however, eggs are not always included in this dietary regime. We hypothesized that the addition of two eggs per day would increase HDL cholesterol as well as plasma lutein, zeaxanthin and choline in individuals with metabolic syndrome (MetS). In this randomized controlled crossover intervention, we recruited 30 participants (49.3 ± 8 y) with MetS who followed a PB diet for 13 weeks. A registered dietitian advised all subjects on food selection and followed them through the intervention to ensure compliance. Participants underwent a 2-week washout with no eggs or spinach (a source of dietary lutein and zeaxanthin) and were randomly allocated to consume spinach (70 g) with either two eggs (EGG) or the equivalent amount of egg substitute (SUB) for breakfast for 4 weeks. After a 3-week washout, they were allocated the alternate breakfast. A total of 24 participants (13 women/11 men) finished the intervention. Plasma lipids, glucose, insulin, anthropometrics, plasma lutein, zeaxanthin, choline and trimethylamine oxide (TMAO) were assessed at baseline and the end of each intervention. When we compared individuals consuming the EGG versus the SUB breakfast, we observed a lower body weight (p < 0.02) and a higher HDL cholesterol (p < 0.025) after the EGG diet. There were no differences in plasma LDL cholesterol, triglycerides, glucose, insulin, or blood pressure. The number of large HDL particles measured by NMR was higher after EGG (p < 0.01) as compared to SUB. Plasma choline was higher in both treatments (p < 0.01) compared to baseline (8.3 ± 2.1 μmol/L). However, plasma choline values were higher in EGG (10.54 ± 2.8 μmol/L) compared to SUB (9.47 ± 2.7 μmol/L) p < 0.025. Both breakfasts increased plasma lutein compared to baseline (p < 0.01), while plasma zeaxanthin was only increased in the egg intervention (p < 0.01). These results indicate that consuming a plant-based diet in combination with whole eggs increases plasma HDL cholesterol, choline and zeaxanthin, important biomarkers in subjects with MetS