EPIGENES, Brazil
Epigenetics is generally referred to as the study of mechanisms thet alter gene expression without altering the primary DNA sequence. Epigenetic mechanisms are heritable and reversible and involve changes in DNA methylation, histone modifications and small noncoding microRNAs (miRNAs). Interestingly, epigenetic alterations are reversible, but they have the potential to alter the transcriptome profile. Plant foods contain thousands of natural chemicals, these are called phytonutrients or phytochemicals."Phyto" refers to the Greek word for plant, these chemicals help protect plants from germs, fungi, bugs and other threats. Epidemiological studies highlight the potential benefits of diets rich in phytonutrients for disease prevention. Emergent evidence suggests that the health benefits from plants are attributed to their bioactive compounds such as Polyphenols, Terpenoids and Alkaloids which have several physiological effects on the human body. In recent years, there has been a great deal of attention toward the molecular machinery relevant to age-related progression controlled through the external intervention of polyphenols- an epigenetic-modulating diet. Natural products modulate cellular longevity through histone post-translational modification. A better understanding of the mechanisms of action of phytochemicals may provide important insights to delay aging and prevent chronic diseases. The aim of this presentation is to outline the epigenetic mechanisms of phytonutrients in longevity process.
Biography:
Rita Castro is a nutritionist and has completed M.Sc degree at University of Sao Paulo. She is the scientific director of Epigenes, an educational company in Brazil about Personalized Nutrition, Nutritional Epigenomics, Nutrigenomics/Nutrigenetics with the focus on clinical practice. She is a co-author of the books (only in Portuguese), published in Brazil: "Genetic and Epigenetic Targets: Effective Nutrition Strategies" (2017); “Reprogramming their genes for food” (2018); "Reprogramming Your Gut" (2019).
1Universiti Teknologi Malaysia, Malaysia
2City of Scientific Research and Technology Applications, Egypt
3University Negeri Jakarta, Indonesia
Nowadays, probiotics are widely considered not only as health supplement but also as biotherapeutic agent. They are widely defined as “live microorganisms which feed on or use in adequate amount will beneficially affects the host by improving its microbial balance”. For years, different bacterial and yeast strains belong to Lactobacillus, Entorobacter, Bifidobacterium, Saccharomyces are widely used. In particular, Saccharomyces boulardii exhibited many functional properties and widely used as biotherapeutic yeast. In addition, recent research reported also on the high potential of this yeast as delivery system of inorganic essential elements for human health such as chromium and selenium. However, it is still challenging (in upstream, downstream and formulation of the final product) to produce this type of probiotic in industrial scale. In this work, a complete industrial platform design as complete business model for large scale probiotic yeast powder will be presented. In this platform, a special type of yeast adapted to dryness and high temperature stress was used to increase to decrease the cost of downstream process by replacing freeze drying process to spray drying and to increase the shelf-life of the product. Furthermore, complete bioprocess design targeting to cultivation of yeast in high cell density culture with minimal alcohol production by using exponential feeding strategy in large scale stirred tank bioreactor will be presented. The platform technology was further developed to produce selenium enriched yeast to increase the health benefit of this type of probiotic yeast and to be used as potential source of organic selenium food supplement.
Biography:
Prof. Hesham Ali El Enshasy is the Director of Institute of Bioproduct Development (IBD) and professor in bioprocess engineering, (UTM, Malaysia) and the current Co-Chair for Division 15A (Food), (AIChE, USA). Prof. El Enshasy received his B.Sc. and M.Sc. Microbiology (Ain Shams University, Egypt), Dr. rer. Nat. Industrial Biotechnology (TU Braunschweig, Germany), M.Sc. Technology Management (UTM, Malaysia). He has two technology patents and more than 150 publications in peer reviewed international journals and books. He was invited as keynote, plenary and guest speaker in more than 60 international conferences. He is also advisory board member and bio-business consultant for international companies.
Universiti Putra Malaysia, Malaysia
Fermented milk products are regarded as an important element of human diet and have had a long history in human consumption. Some of these products have demonstrated potential therapeutic and probiotic effects. The standard process of milk fermentation involves the use of starter cultures associated with lactic acid bacteria. The fermentation process would produce an array of metabolites such as simple acids, vitamins, amino acids, peptides in addition to the development of desirable textural and flavor characteristics through biochemical transformation of natural molecules present in the milk. This paper presents strategies of exploiting milk fermentation as a premise in developing new food products having natural metabolites with proven health benefits.
Biography:
Dr. Nazamid Saari is a professor in Food Biotechnology and Enzymology, Faculty of Food Science and Technology at Universiti Putra Malaysia.
Contact us for any additional information - contact@madridge.org
Madridge Publishers is licensed under a Creative Commons Attribution 4.0 International License.