Jennifer Ahn-Jarvis, RN, a graduate research associate and a Pelotonia graduate fellow in the laboratory of OSUCCC - James researcher Yael Vodovotz, PhD, professor of Food Science and Technology, stands with equipment used to make soy bread developed by Vodovotz as a functional food for the chemoprevention of recurrent prostate cancer.
A more complete view of Ohio State's food-processing facility. In addition to its use in developing soy bread, the facility processes tomatoes, strawberries and black raspberries for OSUCCC - James cancer prevention researchers. The facility is critical to the "Crops to Clinic" program, a collaboration of the OSUCCC - James and Ohio State's College of Food, Agricultural and Environmental Sciences.
Vodovotz Lab. Ahn-Jarvis uses an Instron microscale to measure texture and firmness of soy bread developed by the lab.
Vodovotz Lab. A closer view of the Instron microscale instrument, used here to measure texture and firmness of soy bread. The sensitive instrument can measure such things as the energy needed to crack a potato chip, and it can microcrack eggs – i.e., make cracks too small for the eye to see – for freshness studies.
Vodovotz Lab. Ahn-Jarvis holds a loaf of soy bread formulated by the Vodovotz lab and developed by a group of OSUCCC - James collaborators as a functional food that is being tested for prevention of prostate cancer recurrence.
The Sensory Analysis Laboratory, operated by Ohio State's Department of Food Science and Technology, conducted taste tests of the soy bread developed by OSUCCC - James researchers.
Volunteer tasters at the Sensory Analysis Laboratory, operated by Ohio State's Department of Food Science and Technology. These volunteers are tasting samples of coffee products.
The Sensory Analysis Laboratory, behind the scenes. Amy Sullivan, research assistant 2 (left), and Didem Peren Aykas, student assistant, distribute food samples to volunteer tasters sitting on the other side of the covered openings.
The OSUCCC - James Nutrient and Phytochemical Analytic Shared Resource. Associate director and analytical chemist Ken M. Riedl, PhD, prepares a mass spectrometer (MS) to run samples. The high-pressure liquid chromatograph (HPLC, the white instrument at left) first separates components (such as isoflavones) in such things as soy bread and serum and urine samples. The HPLC then sends each separated component to the mass spectrometer, which selectively detects individual components by their mass:charge ratio and fragmentation.
Loading samples into the high-pressure liquid chromatograph for HPLC-MS analysis.
Riedl examines the quality of the spray in the ion chamber of the mass spectrometer.
The mass spectrometer's ion chamber. Here, samples from the HPLC are vaporized and ionized. The ions are separated by their mass:charge ratio and this data is used to identify compounds with confidence in the presence of background interferences.
Riedl and graduate student Greg Bricker. A computer produces the mass chromatogram, a series of peaks that identify the molecular structure of chemical compounds in samples sent to the HPLC-MS.
Riedl and graduate student Greg Bricker examine the mass chromatogram showing the distribution of isoflavones in an HPLC-MS sample.