Kirk L. Parkin

Kirk L. Parkin

Emeritus Professor, Food Science
A119 Babcock Hall
klparkin@wisc.edu
(608) 263-2011
FAX (608) 262-6872

Parkin Lab

Research Interests

Food Chemistry and Biochemistry, particularly in subject areas of enzymology and phytochemistry; Specific interests include: 1) identification, characterization and enrichment of health-promoting, bioactive compounds in foods, 2) effect of processing on bioactive compounds and other quality attributes in vegetables, fruits and grains, 3) characterization of enzymes in foods and as processing aides, 4) organosulfur chemistry in Alliums and related species.

Current projects include: Processing of Allium tissue to enrich retention of bioactive organosulfur compounds, Biofortification of vegetables in organoselenium compounds for cancer chemopreventive benefits, Identification of cancer chemopreventive agents from soybean, maize and other vegetables, Processing of vegetables for enhanced quality.


Education

  • B.S. Food Science, University of Massachusetts/Amherst 1977
  • M.S. Food Science, University of California/Davis 1979
  • Ph.D. Food Science, University of Massachusetts/Amherst 1983
  • Scientific and Professional Organizations

  • Institute of Food Technologists
  • American Chemical Society
  • Sigma Xi
  • Journal Publications 2000-Present


    Tocmo, R. and K.L. Parkin (2018) Data on chromatographic isolation of cysteine mixed-disulfide conjugates of Allium thiosulfinates and their role in cellular thiol redox modulation, Data in Brief, 21:1445-1450.


    Tocmo, R. and K.L. Parkin (2018). S-Alk(en)ylmercaptocysteine suppresses LPS-induced pro-inflammatory responses in murine macrophages through inhibition of NF-κB pathway and modulation of thiol redox status. Free Radic. Biol. Med. 129:548-558.


    Qiu-R-Y. Wang, J-R. and K.L. Parkin (2018). Activity-guided isolation of phase II enzyme inducers from buckwheat flour methanolic extracts. J. Sci Food Agric. 98:4911-4918.


    Ngamdee, P., Jiamyangyuen, S. and K.L. Parkin (2016). Phase II enzyme induction and anti-inflammatory effects of crude extracts and secondary fractions obtained from bran from five black glutinous rice cultivars. Int. J. Food Sci. Technol. 51:333-341.


    Li, Y., Teng, Z., Parkin, K., Wang, Q., Zhang, Q., Luo, W., Ma, D. and Z. Mouming (2014). Identification of bioactive metabolites dihydrocanadensolide, kojic acid and vanillic acid in soy sauce using GC-MS, NMR Spectroscopy and single crystal X-ray diffraction. J. Agric. Food Chem. 62:8392-8401.


    Qiu, R., Parkin, K.L. and J. Wang (2014). Isolation and identification of potential cancer chemopreventive agents from nonpolar extracts of buckwheat flour. Food Res. Int. 66:86-92.


    Lopez-Martinez, L.T., Parkin, K.L. and H.S. Garcia (2014). Antioxidant and quinone reductase inducing activities of ethanolic fractions from purple maize. LWT Food Sci. Technol. 59:270-275.


    Zhang, W., Xiao, H. and K.L. Parkin (2014). Apoptosis in MCF-7 breast cancer cells induced by S-alkenylmercaptocysteine (CySSR) species derived from Allium tissues in combination with sodium selenite. Food Chem. Toxicol. 68:1-10.


    Zhang, G., Nitteranon, V., Chan, L.Y. and K.L. Parkin (2013). Glutathione conjugation attenuates biological activities of 6-dehydroshogaol from ginger. Food Chem. 140:1-8.


    Zhang, G. and K.L.Parkin (2013). S-Alk(en)ylmercaptocysteine: chemical synthesis, biological activities, and redox-related mechanism. J. Agric Food Chem. 61:1896-903.


    Zhang, G. and K.L. Parkin (2013). A tissue homogenate method to prepare gram-scale Allium thiosulfinates and their disulfide conjugates with cysteine and glutathione. J. Agric. Food Chem. 61:3030-3038.


    Zhang, G., Nitteranon, V., Guo, S., Qiu, P., Wu, X., Li, F., Xiao, H., Hu, Q. and K.L. Parkin (2013). Organoselenium compounds modulate extracellular redox by induction of extracellular cysteine and cell surface thioredoxin reductase. Chem Res. Toxicol. 26:456-464.


    Li F., Nitteranon V., Tang X., Liang J., Zhang G., Parkin K.L. and Hu Q. (2012). In vitro antioxidant and anti-inflammatory activities of 1-dehydro-[6]-gingerdione, 6-shogaol, 6-dehydroshogaol and hexahydrocurcumin. Food Chem. 135:332-337.


    Zhang, L., Zhang, H., Ndeurumi, K.H., Parkin, K.L. and M. Venuste (2012). Thermally-induced geometrical isomerization of lycopene and its potential influence on functional activity. Food Chem. 132:2112-2117.


    Lopez-Martinez, L.X., Parkin, K.L. and H.S. Garcia (2012). Effect of processing of corn for production of Masa, Tortillas and Tortilla chips on the scavenging capacity of reactive nitrogen species. Int. J. Food Sci. Technol. 47:1321-1327.


    Nitteranon, V., Zhang, G., Darien, B.J. and K.L. Parkin (2011). Isolation and synergism of in vitro anti-inflammatory and quinone reductase (QR) inducing agents from the fruits of Morinda citrifolia (noni). Food Res. Int. 44:2271-2277.


    Lopez-Martinez, L.X., Parkin, K.L. and H.S. Garcia (2011). Phase II Enzyme-Inducing, polyphenols content and antioxidant capacity of corn (Zea mays L) from phenotypes of white, blue, red and purple colors processed into masa and tortillas. Plant Foods Hum. Nutr. 66:41-47.


    Li, F., Wang, Y., Parkin, K.L., Nitteranon, V., Liang, J., Yang, W., Li, Y., Zhang, G. and Q. Hu (2011). Isolation of quinone reductase (QR) inducing agents from ginger rhizome and their in vitro anti-inflammatory activity. Food Res. Int. 44:1597-1603.


    Li, Y., Zhao, M. and K.L. Parkin (2011). β-Carboline derivatives and diphenols from soy sauce are in vitro quinone reductase (QR) inducers. J. Agric. Food Chem. 59:2332-2340.


    Bolling, B.W., Ji, L.L., Lee, C-H and K.L. Parkin (2011). Dietary supplementation of ferulic acid and ferulic acid ethyl ester induces quinone reductase and glutathione-S-transferase in rats. Food Chem 124:1-6.


    Lee, C-H., Garcia, H.S. and K.L. Parkin (2010). Bioactivities of Kernel Extracts of 18 Strains of Maize (Zea mays). J. Food Sci. 75:C667-C672.


    Imm, J., Zhang, G., Chan, L-Y., Nitteranon, V. and K.L. Parkin (2010). [6]-Dehydroshogaol, a minor component in ginger rhizome, exhibits quinone reductase inducing and anti-inflammatory activities that rival those of curcumin. Food Res. Int. 48:2208-2213.


    Tapingkae, W., Parkin, K.L., Tanasupawat, S., Kruenate, J., Benjakul, S. and W. Visessanguan (2010). Whole cell immobilisation of Natrinema gari BCC 24369 for histamine degradation. Food Chem. 120:842-849.


    Zhang, G., Li, B., Lee, C-H. and K.L. Parkin (2010). Cysteine and glutathione mixed disulfide conjugates of thiosulfinates: chemical synthesis and biological activities. J. Agric. Food Chem. 58:1564-1571.


    Tapingkae, W., Tanasupawat, S., Parkin, K.L., Benjakula, S. and W Visessanguan (2010). Degradation of histamine by extremely halophilic Archaea isolated from high salt-fermented fishery products. Enz. Microb. Technol. 46:92-99.


    Lopez-Martinez, L.X., Oliart-Ros, R.M., Valerio-Alfaro, G., Lee, C-H., Parkin, K.L. and H.S. Garcia (2009). Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. LWT Food Sci. Technol. 42:1187-1192.


    Bolling, B.W. and K.L. Parkin (2009). Limited contribution of isoflavones to hepatocellular phase II enzyme-inducing activity of soybean (Glycine max) extracts. Food Chem. 113:1069-1075.


    Bolling, B.W. and K.L. Parkin (2008). Phenolic derivatives from soy flour ethanol extract are potent quinone reductase (QR) inducing agents. J. Agric. Food Chem. 56:10473-10480.


    Tapingkae, W., Tanasupawat, S., Itoh, T., Parkin, K.L., Benjakul, S., Visessanguan, W. and R. Valyasevi (2008). Natrinema gari sp. nov., a halophilic archaeon isolated from fish sauce in Thailand. Int. J. System. Evol. Microbiol. 58:2378-2383.


    Xiao, H. and K.L. Parkin (2007). Isolation and indentification of phase II enzyme inducing agents from polar extracts of green onion (Allium spp.). Phytochemistry 68:1059-1067.


    Bolling, B.W., Chen, E. and K.L. Parkin (2007). Quinone reductase inducing and antioxidant activities of aqueous isolates of green bean (Phaseolus vulgaris L.), Food Res. Int. 40:182-190.


    Xiao, H. and K.L. Parkin (2006). Isolation and indentification of phase II enzyme inducing agents from non-polar extracts of green onion (Allium spp.). J. Agric. Food Chem. 54:8417-8424.


    Xiao, H. and K.L. Parkin (2006). Induction of phase II enzyme activity by various selenium compounds. Nutr. Cancer 55(2):210-223.


    Lee, C-H., Wettasinghe, M., Bolling, B.W., Ji, L-L. and K.L. Parkin (2005). Betalains, phase II-inducing components from red beetroot (Beta vulgaris L.) extracts. Nutr. Cancer 53(1):91-103.


    Hovius, M.H.Y., Goldman, I.L. and K.L. Parkin (2005). Flavor precursor [S-alk(en)yl-L-cysteine-sulfoxide] concentration and composition in onion plant organs and predictability of field white rot reaction of onions. J. Amer. Soc. Hort. Sci. 130:196-202.


    Fu, X. and K.L. Parkin (2004). Selectivity of fatty acid incorporation into acylgycerols in esterification reactions using Rhizomucor miehei and Burkholderia cepacia lipases. Food Res. Intl. 37:651-657.


    Fu, X. and K.L. Parkin (2004). Reaction selectivity of Burkholderia cepacia lipase (PS-30) as influenced by monoacylation of sn-glycerol. J. Am. Oil Chem. Soc. 81:33-44.


    Fu, X. and K.L. Parkin (2004). Reaction selectivity of Rhizomucor miehei lipase as influenced by monoacylation of sn-glycerol. J. Am. Oil Chem. Soc. 81:45-55.


    Fenster, K.M., Parkin, K.L. and J.L. Steele (2003). Nucleotide sequencing, purification, and biochemical properties of an arylesterase from Lactobacillus casei LILA. J. Dairy Sci. 86: 2547-2557.


    Fenster, K.M., Parkin, K.L. and J.L. Steele (2003). Intracellular esterase from Lactobacillus casei LILA: Nucleotide sequencing, purification, and characterization. J. Dairy Sci. 86:1118-1129.


    Pinsirodom, P. and K.L. Parkin (2003). Selectivity of potato tuber lipid acyl hydrolase (LAH) toward long chain unsaturated fatty acids in esterification reactions with glycerol analogues in organic media. J. Am. Oil Chem. Soc. 80:335-340.


    Lee, C-H. and K.L. Parkin (2003). Fatty acid selectivity of lipases in acyl-transfer reactions with acetate esters of polyols in organic media. J. Am. Oil Chem. Soc. 80:231-236.


    Wettasinghe M., Bolling B., Xiao, H. Plhak, L.C. and K.L. Parkin (2002). Phase II enzyme-inducing and antioxidant activities of extracts of beetroot (Beta vulgaris L.). J. Agric. Food Chem. 50:6704-6709.


    Wettasinghe M., Bolling B., Xiao, H. Plhak, L.C. and K.L. Parkin (2002). Screening for antioxidant and phase II enzyme-inducing activities of common vegetables. J Food Sci. 67:2583-2586.


    Shen, C., Xiao, H. and K.L. Parkin (2002). In vitro stability and chemical reactivity of thiosulfinates. J. Agric. Food Chem. 50:2644-2651.


    Shen, C., Hong, Z. and K.L. Parkin (2002). Fate and kinetic modeling of reactivity of sulfenic acid and thiosulfinates in model systems and onion homogenates. J. Agric. Food Chem. 50:2652-2659.


    Xiao, H. and K.L. Parkin (2002). Antioxidant functions of selected Allium thiosulfinates and S-alk(en)yl-L-cysteine sulfoxides. J. Agric. Food Chem. 50:2488-2493.


    Anderson, C., Pinsirodom, P. and K.L. Parkin (2002). Hydrolytic selectivity of patatin (lipid acyl hydrolase) from potato (Solanum tuberosum L.) tubers toward various lipids. J. Food Biochem. 26:63-74.


    Lee, C-H. and K.L. Parkin (2001). Effect of water activity and immobilization on fatty acid selectivity for esterification reactions mediated by lipases. Biotechnol. Bioeng. 75:219-227.


    Shen, C. and K.L. Parkin (2000). In vitro biogeneration of pure thiosulfinates and propanethial-S-oxide. J. Agric. Food Chem. 48:6254-6260.


    Briggs, W.H., Xiao, H., Parkin, K.L., Shen, C. and I.L. Goldman (2000). Differential inhibition of human platelet aggregation by selected Allium thiosulfinates. J. Agric. Food Chem. 48:5731-5735.


    Arsan, J. and K.L. Parkin (2000). Selectivity of Candida antarctica B lipase toward fatty acids and (iso)propanol substrates in esterification reactions in organic media. J. Agric. Food Chem. 48:3738-3743.


    Fenster, K.M., Parkin, K.L. and J.L. Steele (2000). Characterization of an arylesterase from Lactobaccilus helveticus CNRZ32. J. Appl. Microbiol. 88:572-583.


    Lee, C-H. and Parkin, K.L. (2000). Comparative fatty acid selectivities of lipases in esterification reactions with glycerol and diol analogues in organic media. Biotechnol. Prog. 16:372-377.


    Arsan, J. and Parkin, K.L. (2000). Selectivity of Rhizomucor miehei lipase as affected by choice of co-substrate system in ester modification reactions in organic media. Biotechnol. Bioeng. 69:222-226.


    Pinsirodom, P. and Parkin, K.L. (2000). Selectivity of Celite-immobilized patatin (lipid acyl hydrolase) from potato (Solanum tuberosum L.) tubers in esterification reactions as influenced by water activity and glycerol analogues as alcohol acceptors. J. Agric. Food Chem. 48:155-160.