University of Wisconsin-Madison UW-Madison

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Bradley Bolling

Associate Professor of Food Science

Department of Food Science

Food chemistry, sustainability, food bioactives, intestinal inflammation, dietary prevention of chronic disease.

Phone

(608) 890-0212

Email

bwbolling@wisc.edu

Website

https://bolling.foodsci.wisc.edu/

Office Location

105 Babcock Hall
1605 Linden Dr
Madison, WI 53706

Brad is an Associate Professor in the Department of Food Science. He pursued a career in Food Science after taking an analytical chemistry course which sparked his interest in the field, and was given the opportunity to work as an undergraduate researcher in microbiology and later, chemistry and health. He earned BS and PhD degrees in Food Science at UW-Madison focusing on the cancer-preventing components of beans, before training at the Jean Meyer USDA Human Nutrition Research Center on Aging at Tufts University. At Tufts, he continued to pursue his interest in polyphenol chemistry, metabolism, nutrition, and health. After beginning his faculty career at the University of Connecticut, he returned to UW-Madison in 2014 to lead a program in food and health research. His team is focused on improving the impact of food on human and environmental health, while increasing the sustainability and equity of the food system. Brad has broad interests in food, including nuts, fruits, vegetables, spices, fermented dairy products, and waste materials from food production. More recently, he is interested in developing underutilized foods in Wisconsin, such as aronia berry and hazelnut that can improve biodiversity and the ecological landscapes. He has contributed to teaching undergraduate and graduate courses, including Advanced Food Biochemistry, The Chocolate Experience, Principles of Food Preservation, and Food Bioactives.

Outside of the office, you can find Brad spending time with family and friends, biking, hiking, birdwatching, gardening, cross-country skiing, cooking, playing ultimate frisbee, or trying to teach his dog Ranger new tricks. He enjoys traveling and is enthusiastic about learning about new cultures and foods. Importantly, he is the disputed pickleball champion of the lab.

RECENT PUBLICATIONS

  • Liu C, Girard AL, Hartel RW, Bolling BW. Improved analysis of grape seed extract by liquid chromatography-high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in cream depend on degree of polymerization. Food Chemistry. 2024;451:139432.
  • Liu C, Bolling BW. Dietary proanthocyanidins for improving gut immune health. Current Opinion in Food Science. 2024;56:101133.
  • Hasegawa Y, Bolling BW. Technological approaches to improve food quality for human health. In:  Temple NJ, Wilson T, Jacobs Jr DR, Bray GA (eds) Nutritional Health. 2023. pp 345-56.
  • Bolling BW. Anthocyanins and health: Are fruit and vegetable dietary recommendation outdated in the context of ultraprocessed foods? Nutrition Research. 2023;115:61-62.
  • Dorris MR, Zeller WE, Bolling BW. 1H−13C HSQC−NMR Analysis of Cranberry (Vaccinium Macrocarpon) Juice Defines the Chemical Composition of Juice Precipitate. Journal of Agricultural and Food Chemistry. 2023;71:10710-10717.
  • Wicks CJ, Bolling BW, Hartel RW. Effects of tannic acid on proteins and fat in cream. Food Production, Processing and Nutrition.  2023;5:51.
  • Hasegawa Y, Khongkomolsakul W, Bolling BW. Extracts of plant-based yogurts inhibit recombinant human angiotensin converting enzyme 2 (rhACE2) activity. Journal of Food Bioactives. 2023;21:21-27.
  • Hasegawa Y, Bolling BW. Yogurt consumption for improving immune health. Current Opinion in Food Science. 2023;51:101017
  • Bolling BW, Aune D, Noh H, Petersen KS, Freisling H. Dried fruits, nuts, and cancer risk and survival: A review of the evidence and future research directions. Nutrients. 2023;15(6):1443. [In Proceeding from the NUTS 2022 International Conference Special Issue]
  • Hasegawa Y, Pei R, Raghuvanshi, Liu Z, Bolling BW. Yogurt supplementation attenuates insulin resistance in obese mice by reducing metabolic endotoxemia and inflammation. Journal of Nutrition. 2023;153(3):703-12.
  • Ceylan FD, Adrar N, Bolling BW, Capanoglu E. Investigation on the current valorisation of hazelnut by-products and their potential. Biotechnology and Genetic Engineering Reviews. 2022;Dec 28:1-36.
  • Ale EC, Ibanez RA, Wilbanks DJ, Peralta GH, Ceylan FD, Binetti AG, Bolling BW, Lucey JA. Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides. International Dairy Journal. 2023;137:105533.
  • Mahoney JD, Wang S, Iorio LA, Wegrzyn JL, Dorris M, Martin D, Bolling BW, Brand MH, Wang H. De novo assembly of fruit transcriptome identifies AmMYB10 as a key regulator of anthocyanin biosynthesis in Aronia melanocarpa. BMC Plant Biology. 2022; 22:143.
  • King ES, Noll A, Glenn S, Bolling BW. Refrigerated and frozen storage impact aronia berry quality.  Food Production, Processing and Nutrition. 2022; 4:3.
  • King ES, Cho J, Li H, Jiang X, Madler AK, Weishair MK, Glenn S, Brand MH, Xu C, Bolling BW. Time of harvest affects United States-grown Aronia mitschurinii berry polyphenols, °Brix, and acidity.  Journal of Agriculture and Food Research. 2021; 6:100248.
  • Dorris, MR, Bolling BW. Cranberry (Vaccinium macrocarpon) juice precipitate pigmentation is mainly polymeric colors and has limited impact on soluble anthocyanin loss. Antioxidants. 2021; 10(11):1788.
  • Hess JM, Stephensen CB, Kratz M, Bolling BW. Exploring the links between diet and inflammation: Dairy foods as a case study. Advances in Nutrition. 2021; 12(S1):1S-13S.
  • Liu X, Martin DA, Valdez JC, Sudakaran S, Rey F, Bolling BW. Aronia berry polyphenols have matrix-dependent effects on the gut microbiota. Food Chemistry. 2021; 359: 129831.
  • Alasalvar C, Chang SK, Bolling BW, Oh WY, Shahidi F. Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive Review. Critical Reviews in Food Science and Food Safety. 2021; 1-46.
  • Liu X, Raghuvanshi R, Cylan FD, Bolling BW. Quercetin and its metabolites inhibit recombinant human angiotensin converting enzyme 2 (ACE2) activity. Journal of Agricultural and Food Chemistry. 2020; 68:13982-13989.
  • King ES, Bolling BW. Composition, polyphenol bioavailability, and health benefits of aronia berry: a review. Journal of Food Bioactives. 2020; 11: 13-30.
  • Valdez JC, Cho J, Bolling BW. Aronia berry inhibits disruption of Caco-2 intestinal barrier function. Archives of Biochemistry and Biophysics. 2020; 688: 108409.
  • Pei R, Liu X, Bolling BW. Flavonoids for gut health. Current Opinion in Biotechnology. 2020; 61: 153-159.
  • Carmona-Hernandez JC, Taborda-Ocampo G, Valdez JC, Bolling BW, Gonzalez-Correa CH. Polyphenol extracts from three Columbian passifloras (passion fruit) prevent inflammation-induced barrier dysfunction of Caco-2 cells. Molecules. 2019; 24: E4614 (1-17).
  • Hirahatake KM, Bruno RS, Bolling BW, Blesso C, Alexander LM, Adams SH. Dairy foods and dairy fats: New perspectives on pathways implicated in cardiometabolic health. Advances in Nutrition, 2020; 11(2), 266-79.
  • Pei R, Liu J, Martin DA, Valdez JC, Jeffery J, Barrett-Wilt GA, Liu Z, Bolling BW. Aronia berry supplementation inhibits T cell transfer-induced colitis by decreasing oxidative stress. Nutrients. 2019;11(6), 1316.
  • Rodriguez-Castano, GP, Dorris MR, Liu X, Bolling BW, Acosta-Gonzalez A, Rey FE. Bacteroides thetaiotaomicron starch utilization promotes quercetin degradation and butyrate production by Eubacterium ramulus. Frontiers in Microbiology. 2019; 10 (1145).
  • Valdez JC, Bolling BW. Anthocyanins and intestinal barrier function: a review. Journal of Food Bioactives. 2019;5:18-30.
  • Pei R, Martin DA, Liu J, Kerby R, Rey F, Smyth JA, Liu Z, Bolling BW. Dietary prevention of colitis by aronia berry is mediated through increased Th17 and Treg. Molecular Nutrition & Food Research. 2019:1800985:1-11.
  • Yang H, Wang W, Romano KA, Gu M, Sanidad KZ, Kim D, Yang J, Schmidt B, Panigrahy D, Pei R, Martin DA, Ozay EI, Wang Y, Song M, Bolling BW, Xiao H, Minter LM, Yang G-Y, Liu Z, Rey FE, Zhang G. Common antimicrobial additives increase colonic inflammation and colitis-associated colon tumorigenesis in mice. Science Translational Medicine. 2018;10:eaan4116.
  • Pei R, DiMarco DM, Putt KK, Martin DA, Chitchumroonchokchai C, Bruno RS, Bolling BW. Pre-meal low-fat yogurt consumption reduces postprandial inflammation and markers of endotoxin exposure in healthy premenopausal women in a randomized controlled trial. Journal of Nutrition. 2018;148:1-7.
  • Dorris MR, Voss DM, Bollom M, Krawiec-Thayer M, Bolling BW. Browning index of anthocyanin-rich fruit juice depends on pH and anthocyanin loss more than the gain of soluble polymeric pigments. Journal of Food Science. 2018;83:911-921.
  • Martin D, Smyth JA, Liu Z, Bolling BW. Aronia berry (Aronia mitschurinii ‘Viking’) inhibits colitis in mice and inhibits T cell tumour necrosis factor-α secretion. Journal of Functional Foods. 2018;44:48-57.
  • Pei R, DiMarco DM, Putt KK, Martin DA, Gu Q, Chitchumroonchokchai C, White HM, Scarlett CO, Bruno RS, Bolling BW. Low-fat yogurt consumption reduces chronic inflammation and inhibits markers of endotoxin exposure in healthy women: a randomized controlled trial. British Journal of Nutrition. 2017;118:1043-1051.
  • Bolling, B. Almond polyphenols: methods of analysis, contribution to food quality and health promotion. Comprehensive Reviews in Food Science and Food Safety. 2017;16:346-68.
  • Putt K, Pei R, White HM, Bolling BW. Yogurt inhibits intestinal barrier dysfunction in Caco-2 cells by increasing tight junctions. Food & Function. 2017;8:406-414.
  • Xie L, Vance T, Kim B, Lee SG, Caceres C, Wang Y, Lee J-Y, Chun OC, Bolling B. Aronia berry polyphenol consumption reduces plasma total and LDL cholesterol in former smokers without lowering biomarkers of inflammation and oxidative stress: a randomized controlled trial. Nutrition Research. 2017;37:67-77

Bibliography

SUSTAINABLE FOOD FOR HEALTH RESEARCH

A sustainable food system must be equitable – providing accessible, healthy, and delicious foods while minimizing waste and maximizing biodiversity of the landscape. Foods have many different types of unique molecules beyond vitamins and minerals that may improve health. These non-nutrient molecules are known as “dietary bioactives.” We are working to understand how dietary bioactives from underutilized fruit, vegetables, nuts, and dairy products improve immune function and reduce chronic disease risk. The profile and abundance of dietary bioactives depends on many factors, including the type of food, growing conditions, food processing, and storage. It is important to understand how dietary bioctives impact immune function and reduce disease risk so high-quality foods can be produced for improving health. Our group is working on improving chemical analysis of food bioactives and understanding the complexity of metabolism and bioavailability of these molecules in the context of improving health. We are using cell-based assays, rodent models of inflammation, and human intervention studies to understand how dietary bioactives can prevent chronic disease.

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