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,
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,
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.
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 (
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.
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.
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.
McCue, P., and Shetty,
K. (2004). Inhibitory effects of rosmarinic acid extracts on porcine pancreatic amylase and
implications for health.
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,
Journal Papers
Randhir, R., Kwon, Y-I., Lin, Y-T. and Shetty, K.
(2009) Effect of thermal processing on phenolic associated health-relevant
functionality of selected legume sprouts and seedlings. J. Food Biochemistry,
33: 89-112.
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.
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.
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,
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,
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.
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.
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 ,
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,
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.
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
Randhir, R., Kwon, Y-I. and Shetty, K. (2009) Improved health-relevant functionality in
dark germinated Mucuna
pruriens sprouts by elicitation with peptide and
phytochemical elicitors. Bioresource Technology, 100:
4507-4514.
Randhir, R., Kwon, Y-I., Lin, Y-T. and Shetty, K.
(2009) Effect of thermal processing on phenolic associated health-relevant functionality
of selected legume sprouts and seedlings. J. Food Biochemistry, 33: 89-112.
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.
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.
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.
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
Adyanthaya, I., Kwon, Y-I., Apostolidis, E. and Shetty, K. (2009) Apple post-harvest preservation is linked
to phenolics and SOD activity. J. Food Biochemistry, 33: 535-556.
Sarkar, D., Bhowmick, P., Kwon, Y-I. and Shetty, K. (2009) Clonal response
to cold tolerance in creeping bentgrass and role of proline-linked pentose phosphate pathway. Bioresource Technology, 100: 5332-5339.
Randhir, R., Kwon, Y-I., Lin, Y-T. and Shetty, K.
(2009) Effect of thermal processing on phenolic associated health-relevant
functionality of selected legume sprouts and seedlings. J. Food Biochemistry,
33: 89-112.
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.
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.,
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.