20^th World Congress on Nutrition & Food Sciences July 09-10, 2018 Sydney, Australia

Biography:

K.N. Leung received his B.Sc. Degree in Biochemistry from The Chinese University of Hong Kong (CUHK) and obtained the Ph.D. Degree in Microbiology and Immunology from The Australian National University.  After two years of postdoctoral work at the Pathology Department of the University of Cambridge, he returned to the CUHK as a Lecturer in the Department of Biochemistry in 1983.  Prof. Leung was the former Dean of General Education in Chung Chi College, the Associate Dean of Science (Education) of CUHK and the Chairman of the Hong Kong Society for Immunology.  He is now an Adjunct Professor in the School of Life Sciences, CUHK and the School of Science and Engineering, CUHK (Shenzhen). His main research interests include immunopharmacological studies of natural products and Chinese medicinal herbs; cancer immunotherapy; nutrition, immunity and cancer.

Abstract:

Conjugated linolenic acids (CLN) are a group of positional and geometrical isomers of linolenic acid (C18:3) having three conjugated double bonds, which are relatively abundant in some plant seed oils. Recent researches have demonstrated the diverse health-promoting properties of CLN, including anti-obese, antioxidative, anti-inflammatory and anti-tumor activities. In this study, jacaric acid (8Z, 10E, 12Z-octadecatrienoic acid), a CLN isomer that is present in jacaranda seed oil, was found to inhibit the in vitro and in vivo growth of the human promyelocytic leukemia HL-60 cells,  with little or no cytotoxicity towards normal cells. Mechanistic studies indicated that jacaric acid could trigger apoptosis in the HL-60 cells by inducing mitochondrial membrane depolarization, modulating the expression of apoptosis-regulatory proteins, inducing the release of mitochondrial cytochrome c, and by differential activation of caspase-3 and -9 but not caspase-8 activities in HL-60 cells. Interestingly, jacaric acid could alleviate the allergic response in a human mast cell line HMC-1 by suppressing the release of β-N-acetylglucosaminidase, tryptase and cytokines such as interleukin-4 and -13 in sensitized HMC-1 cells. Moreover, the expression of MMP-2 and MMP-9 proteins were down-regulated in jacaric acid-treated HMC-1 cells whereas the expression of TIMP1 protein was increased. Taken together, our results indicate that jacaric acid can exhibit significant anti-tumor and anti-allergic activities on human cells and therefore might be a potential functional food for the management or as an adjunct therapy for some forms of myeloid leukemia and allergic disorders.

Biography:

Saugat Neupane is a PhD candidate at the University of Southern Queensland, Australia. He holds a Master of Business Administration and Master of Business Research degree in Marketing. His areas of interest are marketing strategy and consumer behaviour. He has taught courses related to marketing and management. He is a Chartered Marketer with the Chartered Institute of Marketing (UK).

Abstract:

The study is designed to investigate the relationships between consumers’ cultural values, their perceptions of functional foods. The Australian Dietary Guidelines have recommended the amount and kinds of foods that Australians need to eat to reduce the risk of chronic health problems. A reasonable number of foods in the guidelines fall under the functional foods category, for example, whole grain food products, legumes/lentils and non-starchy vegetables. Most Australian consumers are not eating foods as recommended by the dietary guidelines. One of the underlying reasons for such noncompliance could be the multicultural nature of the population in Australia. Consumers from different cultural backgrounds/ancestry have values inherited from their tradition, family or parents which can influence their decisions on how or whether they should choose foods recommended by the guidelines. There are very few studies specifically focusing on the relationship of consumers’ cultural values and their perception of functional food products, and most of the studies are either exploratory in nature or have been studied under different cultural contexts than Australia or they did not specifically study cultural values that affect functional food perceptions. There is a need for a rigorous study to confirm whether and how culture affects functional food perception and the cultural values that specifically influence the perception of functional foods. This research will follow a sequential research design, “qual-QUAN”. The study will include participants belonging to three major ethnic groups living in Australia, namely those of English ancestry, Indian ancestry and Chinese ancestry. 

Biography:

Abstract:

The anti-inflammatory effects of oat extracts in vitro and in vivo were determined based on antioxidant functions. To examine the effect of oat extracts in murine macrophage RAW 264.7 cells, MTT assays were used and nitric oxide (NO) production was analyzed based on absorbance and inducible nitric oxide synthase (iNOS) expression levels using Western blot analysis. Immunoglobulin expression levels were determined using an enzyme-linked immunosorbent assay (ELISA). Oat extracts showed significant (p<0.05) antioxidant properties and restored the cell viability of LPS-stimulated RAW 264.7 cells, compared with controls. NO production and iNOS protein levels were also reduced by oat extracts. DSS (3%)-administered mice manifested symptoms similar to human colitis patients, and oat extracts attenuated the symptoms of colitis. Preventive and therapeutic administration of oat extracts used as antioxidants can ameliorate inflammatory conditions in cells and DSS-induced colitis in mice

Biography:

Osama Ibrahim is a highly-experienced principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; Biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion, and Analytical Biochemistry and Immunology , Dr. Ibrahim was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies. Dr. Ibrahim received his B.S. in Biochemistry with honor and two M.S. degrees in Microbial physiology/ Fermentation and in Applied Microbiology. He received his Ph.D. in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. He is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology since 1979.

Abstract:

Oligosaccharides are carbohydrates that have three to six units of simple sugars (monosaccharides). They are found in many plants with large amounts include Jerusalem artichokes from which most commercial inulin is extracted. They are also found in onions, garlic, legumes, wheat, asparagus and other plant foods.  Most oligosaccharides have a mildly sweet taste and have certain other characteristics, such as mouth feel they lend to food. This mouth feels characteristic interest food industry to add oligosaccharides in some foods as a partial substitute for fat and sugars and to improve texture.  Because 90 % of oligosaccharides escapes digestion in small intestine  and reach  the clone where it  perform  a different function  as a growth factor (prebiotics) that enhance the growth of beneficial bacteria (probiotics) in the colon. This recent benefit has increased the market for oligosaccharides.  Properties, benefits, legal status and manufacturing process for oligosaccharides available in the market will be highlighted in this presentation

Biography:

Tabakaeva Oksana, doctor of technical sciences, Professor of the Department of food science and technology, School of Biomedicine, Far Eastern Federal University, is a Russian citizen. Far Eastern Federal University is the leading University of Russia in the Far East, which is actively developing scientific direction of new food technologies, and international cooperation with other universities in the world, including China. Tabakaeva Oksana has been working at the University since 1997. She is the author of 8 patents, 5 textbooks and over 150 scientific publications.Main scientific interests: study of algae and other seafood, boitechnology food, functional food

Abstract:

The aqueous extracts of four marine algae from the coastal areas in North Primorye, Russia, were prepared by boiling dried and frozen seaweed powder in water for 1 h, and by autoclaving each sample at 120 °C for 1 h. They were then freeze-dried and evaluated for their antioxidant activities. Boiling extracts of the seaweeds, except C. flagile, were found to have higher total phenolic contents than those obtained from the autoclave method. The antioxidant results also showed that O₂^•− scavenging activity existed only in the boiling extracts of C. flagile, M. greviller and G. verrucosa. In DPPH and OH^• assays, however, almost all the boiling extracts were less active than the autoclave ones. Among the four alga species, S. miyabei was the most active. Both extracts of this seaweed had the highest total phenol content and also displayed the strongest DPPH and OH^• inhibitory activities. A strong positive-correlation between the antioxidant potency and total phenol content of the autoclave extracts was found, while for the boiling extracts such relation was very weak. This result thus reflected that in addition to the phenolic compounds, there might be some other active components present in these extracts involved in the antioxidant activity.

Biography:

Abstract:

Consumer acceptance of food is majorly affected by its colour. Natural pigments from plant sources are receiving growing interest from food manufacturers, in order to meet consumer perception that natural is safe. The global natural food colors market was USD 1. 3 Billion in 2016 and is expected to reach USD 2.1 Billion by 2023. Betalains are one category of natural pigments which are water-soluble, vacuolar, chromoalkaloids found in plants of the order Caryophyllales. According to their chemical structure, these pigments consist of red–violet betacyanins or yellow betaxanthins. Betalains exhibit a tinctorial strength upto three times higher than anthocyanins and stability in a pH range from 3 to 7 making them suitable for medium acid and neutral foods. The scarce attention towards betalain pigments may be due to restricted number of edible betalainic sources known and also because red beet ( Beta vulgaris ) has long been the only considered source of betalain pigments. Red beet extracts contain high concentrations of labile betaxanthins, which restricts their use as food colorants. In this work, fruits of Basella rubra L. have been explored as a source of betalains. Basella rubra is an edible perennial vine native to the Indian subcontinent. It also exhibits major biological activities such as androgenic, antidiabetic, anti-inflammatory and antioxidant. The betalain content in fruit pulp (deseeded) of B. rubra was found to be 0.148 ± 0.017 g/100g which is higher than the reported highest betalainic source namely fruits of Opuntia ficus-indica containing 0.114 g/100 g. The betacyanin:betaxanthin ratio in B. Rubra was found to be around 6.34:1. The present study aims at evaluating the stability of  betalain pigments from B. rubra in a model beverage system stored under specified conditions. These investigations will add value to the use of this plant source as a natural food colourant.

Biography:

Aubertin-Leheudre received a master degree in adapted physical activity (Aging/Exercise) from University of Toulouse and Sherbrooke in 2002 and a Ph.D. degree in Gerontology (Physiology/Nutrition) from University of Sherbrooke in 2006. She then completed her post-doctoral studies in aging, nutrition and endocrinology at Folkhasan Research Center, division of nutrition and cancer and endocrinology (University of Helsinki, Finland). Dr. Aubertin-Leheudre is currently Professor of kinesiology at UQAM and researcher at the research center of the University Institute of Geriatrics of Montreal. She is currently Junior 2, FRSQ (investigator salary award). The major line of her research investigates the effects of physical training and nutritional interventions on muscle function in frail and non-frail older adults.

Abstract:

Aging is associated with losses of muscle mass, strength and quality which are strong risk factors of functional incapacities. Physical activity and nutrition are two of the most promising non-pharmacological avenues to counteract functional incapacities. More precisely, High Intensity Interval Training (HIIT), a short but intense physical activity training, is recognised to improve metabolic function, aerobic capacity and body composition in older adults. Another potential avenue is L-citrulline (CIT), a non-proteogenic-amino acid which seems to prevent the loss of muscle mass and strength in older adults. Preliminary results showed a beneficial additive effect of CIT and HIIT on muscle function in obese older adults. However, it has been shown that the amount of protein intake could influence physical adaptations following exercise intervention and affect also the efficacy of CIT to improve body composition in malnourished people. We aimed to evaluate if the initial amount of protein intake could influence the combined effect of CIT to HIIT on body composition, muscle strength and functional capacities in older adults. Thirty-eight sedentary obese (criteria: % fat mass (FM)) subjects (67±5yrs) who ingested CIT (10g/d; blind-condition) and completed a 12-week elliptical HIIT program (cycle:30sec>85% and 90sec at 65% of maximal predicted heart rate; 3x30min/week) were divided a-posteriori into 2 groups according to the initial amount of protein intake (PROT-: <1g.kg^-1.d^-1 (n=18) vs. PROT+: >1g.kg^-1.d^-1 (n=20)). Functional capacities (4m-walking test, chair and step tests), physical endurance (6MWT), muscle strengths (knee extensor strength (KES), handgrip (HS)), muscle power (Leg power rig; MP), body composition (DXA) were measured pre- and post-intervention.  No difference at baseline between groups except by design for protein intake ((PROT: 0.78g.kg^-1.d^-1 vs. PROT+: 1.33 g.kg^-1.d^-1). Following the intervention (CIT+HIIT), all subjects improved significantly (p<0.05) on waist circumference (103.2 vs. 100.4cm), total FM (37 vs. 35.9%) and fat-free-mass (FFM:46.5 vs. 47kg), KES (315 vs. 367N), HS (32.5 vs 34.3kg), MP (151 vs. 180W), 4-m walking test (0.74 vs. 0.68sec), step test (30 vs. 34rep), chair test (19.0 vs.15.8sec) and 6MWT (549 vs. 618m).  Regarding the initial protein intake effect, PROT- decreased significantly more gynoïd (PROT-: T0:41.4-T12:39.1% vs. PROT+: T0:38.7-T12:39.1%) and leg (PROT-: T0:37.3-T12:35.2% vs. PROT+:T0:34.9-T12:34.7%) FMs and improved significantly more leg FFM (PROT-: T0:16.3-T12:16.8kg vs. PROT+: T0:16.8-T12:16.7kg)and HS (PROT-: T0:32.7-T12:35.9kg vs. PROT+: T0:32.4-T12:32.8kg) than PROT+. Our results show that CIT+HIIT combination is more beneficial in obese older adults eating initially less than 1 g.kg^-1.d^-1 of proteins since they had greater improvements on body composition and muscle strengths. Further randomized controlled trial are needed to confirm these promising results since protein intake was studied a-posteriori.

Biography:

Hong Ngoc Thuy Pham is a lecturer in Food Science of Nha Trang University, Vietnam. She obtained BSc in Food Technology in 2004 and MSc in Post-harvest Technology in 2009 from Nha Trang University, Vietnam. She is currently undertaking PhD program at the University of Newcastle, Australia on a project entitled: “Extraction of anticancer compounds from selected medicinal plants as novel agents against pancreatic cancer cells”. Pham has published numerous publications and she is interested in exploring bioactive compounds from plant materials for utilisation in the food and pharmaceutical industries

Abstract:

Helicteres hirsuta Lour. (H. hirsuta) is a member of Helicteres genus of the Sterculiaceae family. This plant is widely distributed in Southeast Asian countries, and has been traditionally used as herbal medicine for the treatment of malaria and diabetes.  However, there are limited studies on its biological properties. This study aimed to investigate the in vitro antibacterial and anticancer properties of the crude extract and its two sub-fractions. The crude extract was  prepared from ultrasonic extraction (60 °C, 150 W for 25 min) of the dried leaf and stem in 40% methanol at a ratio of 3:100 (g/mL), and then freeze-dried to obtain the powder for further analysis.  The two sub-fractions were prepared from the crude extract solution by first removing methanol, then subsequently separated using hexane, and n-butanol to obtain the saponin-enriched and aqueous fractions, which were then freeze-dried for further analysis. Antibacterial activity was assessed using the disc diffusion method and measurement of MIC values. Anticancer properties against a panel of cancer cell lines in vitro were examined using MTT and CCK-8 assays. The results revealed that the saponin-enriched fractions from H. hirsuta leaves and stems showed the highest antibacterial activity against E. coli and S. lugdunensis. In addition, these saponin-enriched fractions displayed powerful anticancer activity in vitro on a range of cancer cell lines at low doses (GI₅₀ values of 0.36-11.17 mg/mL). Interestingly, these saponin-enriched fractions exhibited potent anti-cancer activity against two primary pancreatic cancer cell lines (MIA PaCa-2 and BxPC-3), and one secondary pancreatic cancer cell line (CFPAC-1). Therefore, these saponin-enriched fractions contain major saponin components, which posess antibacterial and anticancer properties, and thus they should be identified and separated for further assessed for their potential as food components or therapetic agents.

Biography:

Bingbing Liu is a PhD candidate in the Department of Chemistry, Zhejiang University, China. Her research interests are food chemistry; separation and analysis of natural products.

Abstract:

Alpha-linolenic acid (ALA) and linoleic acid (LA), abundant in chia seed oil, are useful polyunsaturated fatty acids (PUFA) with numerous health benefits. The objective of the present study was to explore the possibilities of the direct analysis of ALA and LA in chia seed oil by reverse-phase HPLC-UV. The results showed that the HPLC-UV method proposed allowed for determining the concentrations of ALA and LA in chia seed oil without applying any isolation or derivatization step. The method was found to be fast (within 18 min), sensitive (LOQ 0.006 mg/ml for ALA and 0.02 mg/ml for LA), and precise (RSD  ≤  2 %). Thus, the proposed experimental designs were shown to offer considerable advantages over traditional derivatization approaches.

Biography:

Noor Adel Hakim graduated from University of Nebraska Lincoln with first degree BSc in Dietetics (2003) and then with Master in Nutrition and Health Science in 2005. She earned her PhD in Vitamin D and health implication related to Osteoporosis and Cardiovascular risk from Nutrition and metabolism Department, University of Surrey, UK in 2012. Dr. Hakim worked as visiting professor at Department of Food and Nutrition, Gachon University, Seoul, South Korea for three years. Currently she is assistant professor in King Abdul Aziz University, Applied Medical Sciences, Clinical Nutrition Department, Jeddah Saudi Arabia.

Abstract:

Biography:

Keri Brown received her doctorate (ND) Degree in Naturopathic Medicine from Bastyr University in Seattle, WA in 1998 and has successfully integrated nutritional, emotional, and structural therapeutics into a unique health approach. She is a founding member of Sojourns Non-Profit Community Clinic in Vermont, owner of Tallas Heath in Colorado, author, speaker, and entrepreneur. She focuses on utilizing holistic health information, cutting edge techniques, and common sense to support and inspire transitions in health. For over 30 years, Dr. Brown has been exploring and integrating the balance of nature, healing, science, and meditation.

Abstract:

Physical Observation for Nutritional Deficiencies: Learning how to observe physical features can help one determine nutritional deficiency patterns and health needs prior to disease occurring. This information is imperative in today's health care and in the "sub-clinical" patient, before disease progresses to outright symptoms and blood changes. Traditional doctors used physical observations of our body to confirm our health issues. They did not and could not rely on testing or blood work. Physical observations enable one to take the guess work out of nutritional deficiencies and organ health patterns. This class insures a measurement of patient evaluation as a critical tool in the medical toolbox. If pre-and post-nutritional evaluations and sound patient observations are added, the practitioner can confirm the findings while creating a recordable and even visual benchmark for patients to see the change and progress. This approach heightens the practitioner's ability to identify root causes, target priorities, and integrate patient interaction, while improving understanding, retention and compliance. Using functional assessments of the digestive system, thyroid, adrenals, and more, the health and direction of care becomes more obvious to see, treat, and monitor. While correlating specific observations and testing procedures, one can determine organ health, utilization of nutritional factors, and what direction is best for the client. We will look at the tongue, face, nails, reflex points, simple office testing procedures and holistic care to determine how to help our patients through physical observations for nutritional deficiencies.

Biography:

Hidayatullah has a Master degree in Agricultural Machinery from Universiti Putra Malaysia. He has held various posts in Malaysian Cocoa Board amongst others  as a Manager in the Cocoa Innovation and Technology Centre in Nilai Negeri Sembilan, Malaysia. His area of specialization is Mechanization and Machinery Design, Food Process Engineering  and Chocolate making process and Cocoa production. Currently he is a senior research officer working in the area of cocoa drying. 

Abstract:

Drying procedure of wet fermented cocoa beans was carried out using a specially fabricated microwave laboratory dryer. Fermented cocoa beans normally contain between 50 to 55% moisture and need to be dried to 6 to 8% (wet basis, wb) moisture levels for safe storage. Three levels of microwave power were used to dry the wet fermented cocoa beans. The moisture content of the beans was found to decrease rapidly. The increase in microwave power resulted in the increase drying rate of the cocoa beans. The experimental drying data were fitted to seven different theoretical drying models to predict the drying kinetics. Logarithmic model was found to be the best in describing the microwave drying characteristics of wet fermented cocoa beans with R² > 0.9958. The characteristics of the drying curve of the wet fermented cocoa beans for each microwave power level were compared between the experimental and the predicted model. The mechanical strength of the beans was found to be less when dried at higher microwave power.

Biography:

Samuel has completed his PhD from National University of Malaysia. He is the researcher of Malaysian Cocoa Board, a government research institute. His expertise is cocoa based products development. Currently, he works on the potential uses of cocoa as an anti-oxidant in topical application product development.

Abstract:

Cocoa fresh beans aqueous extract shows high free radicals scavenging capability from various studies based on DPPH assay. Studies also showed that cocoa fresh beans aqueous extract contains few compounds which were believed contributing to the free radicals scavenging property. Nevertheless, report on which compounds or fractions from this cocoa fresh beans extract appears to be major sources in the free radicals scavenging capability is limited.

Cocoa fresh beans were extracted by water incubation at 80^oC for 15 minutes. The extract was fractioned using LC-Prep system fixed with C18 (21.2 x 150mm) column and DAD detector at 280nm wavelength. Each fractions were dried under nitrogen stream at 80^oC and reconstituted with 2ml distilled water. Free radicals scavenging capability of the extract and its fractions were determined based on 0.06 mM DPPH solution.

Results showed that the cocoa fresh beans extract contains four prominent fractions as detected and isolated by LC-Prep., namely fraction 1 to fraction 4. From this four fractions, only fraction 1 and fraction 2 showed positive result in free radicals scavenging capability. Fraction 1 and fraction 2 were identified as catechin and epicatechin respectively based on their retention time and mass spectrum.

Biography:

Osama Ibrahim is a highly-experienced principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bioprocessing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; Biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion, and Analytical Biochemistry and Immunology , Dr. Ibrahim was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies. Dr. Ibrahim received his B.S. in Biochemistry with honor and two M.S. degrees in Microbial physiology/ Fermentation and in Applied Microbiology. He received his Ph.D. in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. He is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology since 1979.

Abstract:

Free sugars refer to monosaccharides such as (glucose, fructose) and disaccharides such as (sucrose, maltose) added to foods and drinks by manufacturer, cook or consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates’ Reducing free sugars intake to less than 10 % of total daily energy uptake was recommended by the WHO (World Health Organization) for the first time in 1989 and was further elaborated by a joint WHO / FAO (Food and Agriculture Organization) Expert Consultation. This new updated WHO guideline calls for further reduction of free sugars intake to less than 5% of total energy uptake if possible.This Guideline is to halt the rise of diabetes and obesity and reduce the burden of premature death due to non-communicable disease (NDCs). It does not refer to sugars in fresh fruits and vegetables, and sugars naturally present in milk, because there is no reported evidence of adverse effects of consuming these sugars.Metabolic pathways and WGO’s guidance on these free sugar intake will be highlighted in this presentation 

Biography:

Wilda Yunieswati is a post-graduate student in Department of Community Nutrition, Bogor Agricultural University, Indonesia. She gets the scholarship from Indonesia Endowment Fund for Education for her master study in Bogor Agricultural University, Indonesia. She has her expertise in community nutrition and passion in improving the nutrition, health, and wellbeing. She has an experience in public community activity especially about children education and children nutrition. She joins some of public community in Bogor, Indonesia to improve the nutritional and health knowledge of school-age children and hope they can get better nutrition, health, and life in the future

Abstract:

Biography:

Chin Hui Han has completed her Master from University Putra Malaysia.  She is the Research Officer from Malaysian Cocoa Board who involved in food product development.         
 

Abstract:

The leaves of Pandanus amaryllifolius known as pandan are used widely as natural colouring and flavouring in Asian cuisines.  In addition to the aromatic properties, pandan leaves contain compounds that demonstrated antiviral, antioxidant and anti-diabetic properties.  The growing demand for healthier and more natural food has extended into ice cream products.  Hence,  the aim of the study was to study the effect of pandan juice concentrations on total phenolic content, antioxidant activity and sensorial quality of cocoa butter-based ice cream.  Ice cream comprised of 6, 7 and 8% concentrations of pandan juice respectively were produced and analyzed for total phenolic content and antioxidant property was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl) radical scavenging activity.  On the other hand, sensorial quality of produced ice creams were evaluated by 20 panelists in terms of colour, pandan flavour, sweetness, texture, meltability and overall acceptability using 5 point hedonic scale (score 5: extremely like; score 4: like; score 3: neither like or dislike; score 2: dislike; score 1: extremely dislike).  The results showed that increase in pandan juice concentrations did not significantly affected (p>0.05) the sensory attributes for all the tested samples; however, significantly (p<0.05) increased the total phenolic content and antioxidant property of the pandan ice creams.

Biography:

Abstract:

The study focused on Pili nut (Canarium ovatum), an important nut-producing tree that is endemic in the Philippines. Seven varieties of Pili nut fruit were used in the study, all of which are being cultivated in a single soil condition. The study established the macro and micro minerals as well as potential toxic metal contents of both Pili nut pulp and kernel. Further, bioaccessibility of Fe, Zn, Cu, Ca, Mg and Mn were assessed through in vitro method simulating gastric and intestinal condition. Quantification was done using recently developed plasma technique Microwave Plasma-Atomic Emission Spectrometry (MP-AES). Significant differences were observed in some established parameters which may be attributed to distinctions per variety.  Major macro minerals in pulp are K (2822 to 4299 mg/100g ) and Ca (514-1092 mg/100g) while K (674-924 mg/100g), P (507- 646 mg/ 100g) and Mg (249-300 mg/100g) for the kernel. Pili nut also contains Na, Fe, Al, Zn, Mn, Cu, Ni, and Cr. Potential antioxidant Se is below the limit of quantitation, as well as the toxic metals Pb and Cd. Bioaccessibility of the pulp’s and the kernel’s minerals in the small intestine is high for Mg (pulp: 75-90 % , kernel: 54-61 %) and Ca (pulp: 15-41 % , kernel: 14-22 %) and in the following descending order: Mg > Ca > Cu > Mn > Zn > Fe. Large portion of minerals was released in the small intestine and an appreciable amount of minerals was observed in the colon.  After colonic fermentation of Pili nut kernel, appreciable amounts of Mg > Ca > Cu > Mn were still available for absorption. Fe and Zn are not detected in the large intestine due perhaps to an elevated phytic acid (173-229 mg/100g). The antinutrient tannic acid is higher in pulp (109-296 mg/100g) that may also contribute to the reduced availability of some essential minerals in Pili nut pulp. The Pili pulp and kernel are sources of several essential minerals that are bioaccessible for human nutrition. 

Biography:

Ling Li is presently working as a Doctor in Xinhua Hospital-Shanghai Jiao Tong University School of Medicine, China. His international experience includes various programs, contributions and participation in different countries for diverse fields of study.  His research interests reflect in his wide range of publications in various national and international journals. 

Abstract:

The risk of suffering from serious permanent sequelae following a central nerve system (CNS) infection is high and varies in different studies from 30 to 60%, to some extent depending on the causative agent. Inflammation is emerging as a critical mechanism underlying neurological disorders of various etiologies, yet its role in altering brain function as a consequence of neuro infectious disease remains unclear. The main limitation to advance in prevention and treatment of the disease is incomplete knowledge of its pathogenesis and pathophysiology. There is now solid evidence that intense inflammatory host response causes important damage to the brain, thus inducing unfavorable outcomes of meningitis. Neuro trophic factor family(nerve growth factor, NGF, brain derived neuro trophic factor, BDNF, et al) plays an important role in the development, differentiation, and survival of neurons in the CNS. Dysfunction in the regulation of BDNF is associated with numerous disorders of CNS, including Alzheimer’s disease (AD), multiple sclerosis (MS), depression, and unacceptable outcomes of bacterial meningitis. Our previous study showed that increased expression of BDNF in the acute S. pneumonia meningitis was abviously alleviated after antibiotic treatment. Similarly, increased BDNF levels were also observed in the serum and cerebrospinal fluid (CSF) of pediatric patients with CNS infections on the day of admission. Furthermore, Barichello et al. reported that decreases in BDNF levels during the long-term phase of meningitis were correlated with behavioral deficits in adult animals submitted to meningitis during the neonatal period. Interestingly, our previous study reported that administration of exogenous BDNF increased neuron survival in both the cortex and hippocampus, and reversed brain damage, and it was recently reported that exogenous BDNF increases neurogenesis of neuron stem cells in the hippocampus after S pneumonia meningitis. These findings indicate that regulatory expression of BDNF may be a part of the host inflammatory response in S. pneumonia meningitis, and the innate immune response could be a double-edged blade possessing both protective and damaging properties, and there could be interaction between them. However, the underlying regulatory mechanism is still not clear. We investigated the effects of BDNF-related signaling on the inflammatory response and hippocampal apoptosis in experimental models of pneumococcal meningitis. Pretreatment with exogenous BDNF or the tropo myosin-receptor kinase B (TrkB) inhibitor k252a was performed to assess the activation or inhibition of the BDNF/TrkB-signaling axis prior to intracisternal infection with live S. pneumonia. The results showed Rats administered BDNF exhibited reduced clinical impairment, pathological severity, and hippocampal apoptosis.

Biography:

Neetu Kataria is a student at All India Institutes of Medical Sciences, India.

Abstract:

Background: There are around one thousand stroke patients visiting the stroke clinic in the study setting annually. The outcome of treatment of stroke depends on removal of modifiable risk factors, such as stopping tobacco seeking behavior, which gets relapsed soon after a short period of abstinence post-stroke. Hence, there is need to plan strategies for tobacco cessation immediately after the attack of stroke for minimizing risk of relapse of stroke and other complications.

Methodology: A descriptive, cross sectional study on 164 tobacco user post-stroke patients seeking treatment from tertiary care hospital, New Delhi, India. A demographic data sheet, pattern of tobacco use semi-structured proforma, Modified Fagerström Tolerance Scale (MF-TS), Modified Fagerström-Smokeless Tobacco (MF-ST) version scale, checklist to assess factors contributing relapse of tobacco seeking behavior and National Institutes of Health Stroke Scale (NIHSS) were used for the study. All tools were tested for validity and reliability before use. Ethical clearance was obtained from institutional ethics committee.

Results: Mean age of post-stroke patients was 50.56±1.27 years. Most (75%) of the patients were above 45 years of age and were male (98.7%). Most of the subjects had an attack of stroke which had occurred more than 1.7 years back (35.9%, n=59) (before the time of data collection) and 15.8% (n=26) of the patients had attack of stroke 1 to 1.6 years back and most of them had ischemic attack of stroke (70%). Little over half 51.8% (n=85) of the patients had one to five score on NIH Stroke Scale at the time of admission and 3.1% (n=5) of the patients had score of 21 to 42 on NIH Stroke Scale. Slightly less than half (45%) of the patients relapsed to tobacco use post-stroke attack after initial abstinence whereas 54.87% (n=90) of the patients did not relapse to tobacco use. Most of the subjects reported that they were still not ready for enrolling in tobacco cessation treatment program (60.3%). A significant difference was found between relapse of tobacco seeking behavior with MF-ST (smokeless) scale (p<0.001) than MF-TS (smoking) scale (p<0.05). Most of the subjects gave some reasons of relapse like craving or uncontrollable desire. And patients reported symptoms such as irritability, sadness, poor concentration, constipation and non-availability of tobacco cessation treatment, which they reported led to their relapse of tobacco use.

Conclusion: The prevalence of tobacco users getting attack of stroke is four times higher than non-tobacco users. Even though patients are warned by doctor to stop smoking, they continue to use tobacco and same is the finding of the present study that 45.1% of the post-stroke patients relapsed to tobacco use and continue to be under risk of reoccurrence of stroke and other complications.

Implications: It is imperative for physicians treating post-stroke patient, to initiate tobacco cessation treatment at the earliest for patient within first month post-stroke to maintain abstinence from tobacco and thereafter follow-up.

Biography:

Mahmoud Abughoush  has completed his PhD from Kansas State University on 2003. He has been assigned as Assistant professor at the Hashemite University/ Jordan. In 2011 he has been promoted to Associate professor. Now he is working with The Hashemite University/ Jordan as Associate professor in the Food and Nutrition Sciences Department. He published more than 25 research articles in food  safety, food product development. Food chemistry and physical properties.

Abstract:

The objectives of the current study were to investigate the effect of totally (100% sesame oil) or partially (50% sesame oil and 50% corn oil) replacing corn oil with sesame oil on Salmonella spp. in mayonnaise stored at 4, 10 or 24 °C and the inhibitory effect of chitosan at 0.5 to 1.0% against Salmonella spp. in mayonnaise. Effect of chitosan on mayonnaise particle size was also investigated. Salmonella cells were not detected in mayonnaise prepared with 50% sesame oil and 50% corn oil or by addition 0.5 to 1% chitosan at and beyond 1 d; however, cells were not detected in mayonnaise prepared 100% corn or sesame oils by 7 d at 24 °C. Further, Salmonella numbers were reduced by approximately ≤ 1.2 log CFU/g in totally or partially sesame oil-treated mayonnaise or in mayonnaise containing 0.5 to 1% chitosan and stored at both 4 and 10 °C compared to mayonnaise prepared with corn oil (control without chitosan). The addition of chitosan enhanced the viscosity of mayonnaise and reduced the particle size of droplets which were 50, 24.1 and 6.1 µm in mayonnaise treated with 0, 0.5 and 1.0% chitosan. The results showed that replacing of corn oil with sesame oil in manufacturing of mayonnaise or addition of chitosan have the potential to reduce the presence of Salmonella in this product.

Biography:

Chamil Senevirathna has obtained his MPhil from the Faculty of Medicine, University of Colombo, Sri Lanka. He is a lecturer in the Department of Health Promotion, Rajarata University of Sri Lanka. He has already published seven full papers in reputed journals and 15 abstracts. He has already visited 15 international conferences to share the knowledge related to his research work.

Abstract:

Non-Communicable Diseases (NCDs) can be known as the biggest cause of pre mature deaths worldwide. It is revealed that the children’s nutrition is primary driven by the unhealthy food environment which promotes energy dense foods as well as discouraging the physical activities. It is widely recognized that there is a strong relationship between malnutrition and risk of obesity.

Aim of this study was to determine the behavior and practices related to the diet and physical activities in school students in a rural district in Sri Lanka

This cross sectional study was employed among 603 students who were selected through the multi-stage stratified cluster sampling technique.  The Global School Health Questionnaire (GSHS) was implemented to collect information related to the behavior and practices on diet and physical activities among school students. Height and weight was measured using standard protocol and BMI was calculated. SPSS 20.0 version was used to analyze data.

There were 51.6% females in the sample. Majority of students (35.5%) represented the age group 15 years old. Mean BMI was 18.15 Kgm^-2 (3.82 SD) It was observed that 65.7% of them underweight while 8.0% were overweight. Results suggested that 72% students bought foods from the school canteen and 36.2% consumed junk foods. Study revealed that only 21.6% students engaged with a sport in the school.

Majority of students of the study were underweight. Most of the students consumed unhealthy foods and consumption of healthy foods found to be very low. Majority of students of the study weren’t physically active. 

Biography:

Wiphada Mitbumrung graduated bachelor’s degree from Department of Biotechnology, Faculty of Science, Mahidol University. At present, she is a master’s degree student in food science for nutrition program at Institute of Nutrition, Mahidol University. Research interest is an application of natural hydrocolloid and Application of emulsion for nutrient and non-nutrient delivery system.

Abstract:

Microfibrillated cellulose (MFC) was an expanded cellulose prepared by hot alkali pre-treatment and mechanical force. Normally, MFC was extracted from agricultural sources so, this study used mangosteen rind for MFC production because it was a by-product from the food industry.MFC could be used as a natural emulsifier for encapsulation of fat-soluble vitamin in emulsion system. The aim of this study was to investigate the effect of MFC concentration on emulsion properties and stability. Oil-in-water (O/W)emulsion; oil phase (0.01% vitamin D3, 9.99% soybean oil), aqueous phase (MFC, 10mM phosphate buffer pH7) was performed by using different MFC concentration (0.3, 0.5, 0.7% w/w) using a 2-stage high pressure homogenizer. Encapsulation efficiency, oil droplet size, color, ζ-potential, microstructure, and creaming stability of the emulsion samples were measured. The result found that MFC concentration affected to emulsion properties and stability. The emulsion containing 0.3, 0.5 and 0.7% MFC expressed encapsulation efficiency 87, 93 and 96%, respectively. All emulsions exhibited mean droplet diameter in range 10 to 100 μm. The increasing of MFC concentration exhibited larger oil droplet, provided darker color and increased magnitude of ζ-potential. SEM micrograph showed MFC formed physical barrier around oil droplet which provided stability of emulsion droplets against coalescence. However, it was found phase separation at concentration 0.3%MFC but did not cream at concentration 0.5 and 0.7%MFC throughout 90 days.

Biography:

Abstract:

On a global scale, the most recent evidence indicates that over 400 million adults are obese while ~20 million children and 1.6 billion adults are overweight. The World Health Organization reveals that, by the year 2015, ~2.3 billion adults will be overweight and more than 700 million will be obese. In this review paper we summarized the current evidence to elucidate the impact of exercise training on biological and psychological health indices in overweight and obese individuals. Endocrine function indices that are discussed herein include leptin, adiponectin, growth hormone, and ghrelin levels. Psychological factors include anxiety and depression, body image, and motivation for exercise. Overall, exercise promotes physical and psychological health in overweight and obese individuals particularly because exercise-induced adaptations occur across a multitude of systems within the active human. The impact of exercise on specific biological and psychological health indices contributes to overall health in overweight and obese individuals.

Biography:

Maynora, a civil servant in charge of Bireuen District Health Office, Aceh, Indonesia as manager of Nutrition program. She is currently studying at the University of Indonesia public health postgraduate

Abstract:

Systems approach in management is an approach in improving health care quality in integral. The system is made up of several components that influence each other, these components are the input, process and output. Authors are interested in seeing the analysis of nutrient management programs in health centers in the county health department because of several factors, namely Bireuen energy, less weight infants and the ability of local administration. Purpose to analyze how the management of nutrition programs in health centers in the area of ​​Bireuen district health office with a systematic approach consists of three components, namely input, process, output. Descriptive study design evaluation studies that use the research to assess a program that is being or has been done to repair or improvement program conducted in May 2012. The sample population was 18 people and Implementing Energy Nutrition (Nutrition Coordinator) health centers in 18 health centers in the area of ​​Bireuen district health department. Results: The component input has not been a good nutrition program, because the new 44% good and 56% are still lacking. Component of the nutrition program has not been good, because only 39% good and 61% are still lacking. Nutritional components of program output is still not good because only 11% good and 89% are still lacking. Conclusion: Components of nutrient input program consisting of energy, technical instructions, valid data, facilities and allocation of funds has not been good. Component of the nutrition program that consists of planning, implementation, coordination, advocacy and monitoring and evaluation is still not good. Output components of nutrition program consisting of eight indicators of achievement SPM field of nutrition is still not good. The government is expected to be able to increase the acceptance of Bireuen district health nutrition field. District Health Office is expected to Bireuen to improve training in particular areas of health management nutrition program nutrition programs so that the achievement of SPM, the health center is expected to improve coordination and advocacy as well as nutrition programs so that the output is achieved SPM nutrition programs for the community health centers work in the region.       

Biography:

Akinola Oyetunji O has completed his Master degree at age 34 years from Human Nutrition Department, University of Ibadan. He served as  HOD  of Nutrition and Dietetics Federal polytechnic, Ede  more than five years. He has published more than six papres in reputed journals.
 

Abstract:

This study was carried out to determine the Proximate, Minerals, Anti nutrient composition and Functional properties, and to evaluate the sensory properties of the pap Sweetened with the formulated date flour. The result of proximate composition were as follows: moisture (5.12g), fat (14.48g), ash (7.09g), Crude protein (20.87g), Crude fiber (2.30g), total Carbohydrate (50.04g). the mineral value were: Calcium (51mg), Magnesium (40mg), Potassium (126mg), Zinc (2.42mg), Cooper (0.25mg), Iron (1.39mg), , Manganese (2.00mg) and Sodium (70.95mg). The result of anit nutrient composition were as followTannin (2.10mg), Saponion (47.00mg), Phytate (40.00mg) and Oxalate (5.00mg). The results of the functional properties were: water absorption capacity (67.33), oil absorption capacity (79.33), Bulk density (10.0) and gelatinization (77oc). The result obtained from the sensory evaluation showed that the taste and flavor of the pap sweetened with the formulated date flour was equally acceptable as that of granulated sugar. There were no significant differences in colour and mouth feel of the two samples but the texture and appearance of pap sweetened with sugar was slightly preferred to that of date flour. The granulated sugar was slightly more acceptable than date flour as a sweetener. Date palm fruit contain an appreciable amount of nutrient such as minerals and fibre if improved upon in terms of texture and appearance can help in controlling the blood sugar level when consumed as sugar substitute

Biography:

Abstract:

Micronutrient deficiencies is responsible for an estimated 1.1 million of the 3.1 million child deaths that occur each year as a result of under nutrition. Malnutrition is particularly prevalent in Sub-Saharan Africa requiring urgent intervention through a sustainable integrated innovation. This work investigates the effect of thaumatin in formulated nutritional drink and snack on the nutritional status of Wistar rats. Cocoa, Moringa and composite flour in combination with Thaumatin isolated from the West African Thaumatococcus danielli as an organic sweetener.

Cocoa powder and Moringa leaf powder were locally sourced from organically grown farms in South Western Nigeria. Thaumatin was isolated from the fruit obtained from Thaumatococcus danielli collected from the wild. Isolation of Thaumatin protein was carried out in accordance with standard procedure. Twelve Wistar rats of an average weight of 120 g, were acclimatized for one week then subjected to the specially formulated organic drinks and snacks to determine the nutritional effects. The test animals were acclimatized and fed for two weeks. They were further grouped into three groups equally, the first group were given the formulated drinks, the second group formulated bread and third group was the control. The first group was given 1mL of the drinks (composed of Moringa, cocoa and spices,) alongside the normal rat diets, while the second group was given the formulated bread from Cocoa, Moringa, and Cassava flour using Thaumatin as an organic sweetener with normal drinking water, and the control group were given normal rat diets and normal drinking water. At the end of the two weeks, the experimental rats were weighed. Blood samples was taken from the animals for the determination of the Micronutrient (Vitamin A, iron, zinc, calcium and iodine) level

Biography:

Abstract: