Meiji Gakuin University, Japan
The 1960s mass outbreak of neuroticism in Niigata Prefecture, Japan, was labeled an incidence of Niigata Minamata disease. The Japanese government issued special certificates to 702 persons who displayed symptoms similar to those of Minamata disease, which was believed to have been caused by organic mercury poisoning from consuming contaminated fish in or near Minamata Bay in Kumamoto Prefecture. Many of the Niigata Minamata patients resided in farming and fishing villages near Agano River. In particular, Showa Denko Corporationʼs Kanose factory has been accused of contaminating the fish by dumping untreated organic mercury into Agano River. Worldwide, Niigata Minamata disease and Minamata disease, the cause of which is generally recognized to be organic mercury contamination. However, Kiyomatsu Tanaka, a Niigata-based journalist, has recently revealed information that contradicts this widely accepted explanation. Tanaka implies the possibility that a significant portion of Niigata Minamata disease patients are suffering instead from poisoning by pesticide and specifically agricultural chemicals that do not contain organic mercury. If correct, a completely new investigation must be made on the incidents of Niigata Minamata disease. However, Japanese society has so far said little (including both academicians and the mass media), likely because Tanakaʼs article is politically sensitive. This study marks the first presentation of this information in the international arena in English.
Biography:
Prof. Yoshihisa Godo received his PhD degree from the University of Kyoto in 1992. His areas of research include development economics and agricultural economics. Professor Godoʼs Development Economics (3rd edition), co-authored with Yujiro Hayami and published by the Oxford University Press in 2005, is especially well known. His book written in Japanese, Nihon no Shoku to Nou (Food and Agriculture in Japan), received the 28th Suntory Book Prize in 2006, one of the most prestigious academic book prizes in Japan. He is also engaged in various social activities such as the Special Councillor to the Osaka City Government.
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. Probiotics and their metabolites can alter the population composition of gut bacterial species that can, in turn, alter the fermentation metabolites, particularly SCFAs. Several lines of evidence indicate that SCFAs may serve as epigenetic drugs or HDAC inhibitors that play an important role as gut modulator. Numerous bioactive dietary components, namely curcumin (turmeric), genistein (some pulses and soybean), gallic acid, ellagic acid and epigallocatechin-3-gallate, polyphenols and resveratrol (e.g. tea, some vegetables and fruits) and their gut metabolites interact with the cellular genome and metabolome of the host. The aim of this presentation is to outline the epigenetic mechanisms of prebiotics and probiotics, microbiota composition and other environmental factors in determining epigenetic changes and their short- and long-term effects in clinical practice.
Biography:
Rita Castro is a Nutritionist and Co-founder at EPIGENES; Author and speaker: Personalized Nutrition, Nutritional Epigenomics, Nutrigenomics/Nutrigenetics with the focus on clinical practice. Co-author of the books (only in Portuguese), published in Brazil: "Alvos Genéticos e Epigenéticos: Estratégias Nutricionais Eficientes" (2017); “Reprogramando seus genes pela alimentação” (2018); “Reprogramando seu intestino” (2019).
Indian Council of Medical Research, Desert Medicine Research Centre, India
Pearl millet is a staple diet in desert areas. IEC modules developed for promotion of three local pearl millet preparations based on the findings of earlier Pearl millet project which revealed that Rab1(Pearl millet Grains) and Kadhi are good, where processes of Soaking, Pounding and Dehusking were involved due to which retention of Iron was more and retention of Phytates and Phenols were reduced. Retention of Iron was more when Sogra was prepared on Iron Tawa in comparison to Mud Tawa. These findings were translated among rural population in translation project funded by ICMR, Delhi. Study Design: Intervention study, carried out among 812 households eligible women (15-45 years) in Nagaur, a desert district of Rajasthan (adopting Cluster Randomized trial) from two clusters (Intervention and Control group) and impact of IEC module on anemia (Hb estimation) was observed after intervention of one year in IG.
Comparison of results of Baseline with Post Intervention survey revealed Moderate anemia declined from 38.7 to 26.2 percent. Anemia declined up to 27.4% in Intervention Gr. (P <0.05) whereas in Control Gr. remained same. IEC module showed significant impact on promotion of Rab1 (Pearl millet grain), where process of Soaking, Pounding & De-husking process involved in cooking. Food Based approach to reduce anemia along with malnutrition may be aggressively perused. A state level program for inclusion of Pearl millet products in Mid Day Meal Program for school Children & ICDS Program, may be launched in Rajasthan.
Biography:
Dr. Madhu Bala Singh, Scientist G, expertise in Micronutrient Deficiency Disorders and Nutrition & Growth. Mainly involved for last 34 years in research work pertaining to different aspects mainly MDDs, Malnutrition, Nutrition Intervention and Dietary in desert and non desert parts of Rajasthan. Persuaded 30 research projects funded from various agencies of International and National repute viz., HarvestPlus, Wasington, DRDO, UNICEF; and ICMR etc. Awarded WHO Fellowship for undergoing training in ‘Food Safety and MDDsʼ at Institute of Nutrition, Mahidol University, Bangkok, Thailand; Recognized as Ph.D. supervisor; Published 57 research papers in International/National journals. Delivered 50 research papers in 69 scientific conferences/workshops (International & National).
1Institute of Bioproduct Development, Universiti Teknologi Malaysia, Malaysia
2Universiti Teknologi Malaysia, Malaysia
3City of Scientific Research and Technology Applications, Egypt
Recent interest in the field involving microbial polysaccharides such as kefiran is extensively emerging as an important source of natural biopolymer materials. Polysaccharides are widely utilized and have increasing demand especially in different food and pharmaceutical industrial sectors. The supplies are not sufficiently meet the demand and inconsistently. Therefore, there has been a great interest to isolate and identify new microbial polysaccharides that might have better characteristics. Kefiran is a type of water soluble polysaccharide that is produced by the microbial probiotic lactic acid bacteria known as Lactobacillus kefiranofaciens. This carbohydrate polymer was earlier isolated from kefir grain and it is produced either as extracellular or in capsular form. Kefiran have diverse potential application in food, nutraceutical and cosmeceutical industries based on its GRAS (Generally Regarded as Safe) status. Moreover, it was also proven to have many functional properties in pharmaceutical applications as immunostimulant and antimicrobial polysaccharides.
Keywords: Probiotic, Kefiran, Polysaccharide, Lactobacillus kefiranofaciens
Biography:
Dr. Daniel is currently a senior lecturer for Bioprocess and Polymer Engineering, Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia. He is also an associate fellow for the Institute of Bioproduct Development and member for the research group FoBerg UTM. He received his Ph.D. in Bioprocess Engineering from Universiti Teknologi Malaysia. Before joining UTM, he works as a principal scientist in the RND department for Biocon Sdn Bhd, Asiaʼs largest integrated insulins manufacturing facility at the Biotech Park in Johor, Malaysia. He also previously works as a research scientist under the Centre for Biofuel and Biochemical Research (CBBR), Universiti Teknologi PETRONAS in Perak, Malaysia. Dr. Daniel has experience working in the operation and process scale up for bioprocess fermentation of bacteria and yeast platform; performing technology transfer activities; planning, carrying out and supervising process trials in laboratories, pilot plants and manufacturing plant.
Tunku Abdul Rahman University College, Malaysia
Red dragon fruit (Hylocereus polyrhizus) has known to be tropical fruits which offer various health benefits particularly in cardiovascular health. The fruits however have a limited storage period at room temperature of 5 to 7 days and chilling temperature up to 10 days. This study aims to reduce food wastage by converting red dragon fruits into probiotic products and incorporating prebiotic inulin to improve the growth of the probiotic, Lactobacillus casei. Addition of different concentrations of inulin [2%, 4% and 6% (w/v)] into the fruit juice was done after juice extraction and clarification through centrifugation followed by pasteurization of the juice. L. casei inoculum was inoculated into red dragon fruit juice and incubated under microaerophilic condition at 37 °C up to 3 days. The increment of inulin concentrations from 2%, 4% to 6% (w/v) give significant results on viable cell count and other physiochemical tests. The best was observed at Day 2 sample with 6% (w/v) inulin which obtained the most significant increment (11.31±0.01 log10cfu/mL) on cell growth, lower pH value (4.06±0.01), higher total titratable acidity (0.42±0.01), higher decrement of total sugar content (15.74±0.02 g/100 mL), increment on total phenolic content (196.49±16.08 GAE mg/100 mL) than control (no inulin added) and final radical scavenging activity of 46.84±0.17% DPPH inhibition after day 2 fermentation.
Biography:
Yien Yien Ong is an Associate dean in the Department of Bioscience under Faculty of Applied Sciences, Tunku Abdul Rahman University College (TARUC), Malaysia. She obtained her PhD degree in Fermentation Technology in 2014 from UPM. Her research interest is in probiotic fermentation of plant-based juice, probiotic microencapsulation and food product development in probiotic products.
1Research Scholar, Dairy Technology Division, ICAR-National Dairy Research Institute, India
2Principle Scientist & Head, Dairy Technology Division, ICAR-National Dairy Research Institute, India
3Scientist, Dairy Technology Division, ICAR-National Dairy Research Institute, India
Objective:
• To prepare Emblicanin rich Emblica Officinalis encapsulated double emulsion (EEODE)
• To protect the herbal component in inner phase
• To improve the encapsulation efficiency
Method and Results: W1/O/W2 type emulsion was prepared and checked for the effect of emulsifiers (whey protein concentrate, LM-pectin and gum Arabic), salt concentration and Emblicanin rich water soluble extract of Emblica officinalis (EEO) concentration in inner W1 phase and different concentration of PGPR in middle O-phase. Sodium caseinate, WPC-80, LM-pectin, gum Arabic and sodium caseinate and pectin conjugate as well as WPC-80 and pectin conjugate were tested as emulsifiers in the outer W2 phase.
Final composition for the EEODE was: 2% NaCl and 50% EEO in the inner W1 phase, 4% PGPR in the middle O-phase and 2% LM-pectin and RO water in the outer W2 phase, using an Ultra-Turrax (W1/O at 20000, W1/O in W2 at 12,000 rpm).
Conclusion: The EEODEs have been characterized with respect to encapsulation efficiency (> 90%), viscosity (715±17.67 cP), sedimentation stability, zeta potential (-32.17±1.17 mV), particle size (D [3, 2]) and D [4, 3]) 44.35 and 72.95 µm respectively) and microscopic structure (light microscopy and CSLM). Storage study data revealed that EEODE was stable up to 1 month. The antioxidant activities (DPPH, ABTS, FRAP) of EEO were also protected by encapsulation.
Significance and Impact:
• Double emulsion successfully protects the active components of herb form harsh effect of environment.
• Mask bitter taste of herb and EEODE provides better stability of herbal bioactive.
• It can be used as one of the ingredients that have a potential for application in functional foods.
Biography:
Neha Chaudhary is working as a Lab Expert in Honey quality control, in Integrated beekeeping development centre, (An Indo –Israel project under Department of Horticulture), Kurukshetra, Haryana & Ph.D in Dairy Technology from National Dairy Research Institute, Karnal (2017). She has done M.Sc. in Food Technology from Guru Jambeshwar University, Hisar, Haryana (2011) & B.Sc. in Microbial and food technology from Panjab University, Chandigarh (2009). She has total 3 years of work experience in food/food product testing. She has good experience in laboratory development and documentation according to ISO 17025:2005 and Quality management system. She is a content writer for Book Chapters in Food Science and Technology in MSc E-Pathshala by UGC, India. She has publications (Research, review, popular articles) in International and National Journals, Possess excellent analytical, interpersonal relationship building and team building skills and professional ability to work in quality systems/procedures and managing resources.
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Malaysia
Tapioca starch is low-cost raw material and widely used in food industry. However, for encapsulation application, the properties of starch granules in its native form are limited. Thus, the surface of the granules can be modified by enzymatic and/or physical modifications. In this study, native granule surfaces were pre-treated with ultrasonic/heat pre-treatments (25% (w/v) starch slurry, 15 min) prior to enzymatic treatment using 5% (w/v) of STARGEN™ 002 for 24 h at 3 different temperatures (35, 40 and 45 °C). The ultrasonic pre-treatment involved treating starch slurry in an ultrasound bath (100 W and 25 kHz). In heat pre-treatment, the starch slurry was incubated in a shaker water bath (60 °C). Dextrose equivalent (DE %), morphology and adsorption properties of the modified starches granule were analyzed to evaluate the quality of the treatments. The DE value among the samples was significantly influenced by incubation temperatures and pre-treatments, with enzymatic treatment 33.32%, 53.05% and 69.85%, ultrasonic pre-treatment 43.71%, 58.68% and 76.67% and heat pre-treatments 66.65%, 51.07% and 69.71%, respectively. The increase of incubation temperature by 5 °C enhanced the hydrolysis reaction. Enzyme reactions have high activity when the environmental temperature is increased. Among enzyme treatment, heat/ultrasonic pre-treatment, the greatest DE value was observed when pretreated by ultrasonic. This could be due to the disruption of starch molecules during the pre-treatment, allowing greater access for enzyme reaction during hydrolysis. As increased in incubation temperatures, more randomly distributed notches and grooves were observed on the surface granules of enzyme treatment, while more grooves with deep surface erosion appeared on the surface of ultrasonic and certain granules were ruptured in heat pre-treatment. However, when the incubation temperatures increase, more erosion occurs, which leads to increase adsorption properties. In overall, the best result was obtained by using different pre-treatments and incubation temperature at 40 °C.
Biography:
Syuzeliana Shaari is currently M.Sc. student in Food Technology Division, Universiti Sains Malaysia (USM). Her research work focused on starch modification. The main objective of her research is to overcome disadvantages of native tapioca starch as encapsulating agents.
Al-Balqa Applied University, Jordan
Losing viability and counts reduction of probiotics during manufacturing and storage represent an increasing challenge to probiotics industry. Micro-encapsulation(ME) is believed to maintain probiotics viability during such conditions. However, modifying the environment surrounding probiotics inside encapsulation material like raising water activity and adding sugar sources may effectively enhance probiotics viability. Accordingly, this study aimed to evaluate the effectiveness of 3 concentrations (1, 2 and 3%)of date syrup (DS) in enhancing viability of 2 probiotic isolates (SAP104 and SAP109). Probiotics were then ME with and without DS that gave maximum probiotic growth rate; and then viability of ME-probiotics was evaluated upon storage at 4 °C/15ds. Results showed that the 3% DS induced the maximum probiotics growth rate, followed by 2% then 1%. At 3% DS, the probiotics growth rate reached to 0.351 and 0.852 for SAP104 and SAP109 isolates as Abs at 620nm, respectively. For the ME-probiotics viability, the results were very striking, wherethe count of probioticsME with DS were far significantly higher than probioticsME without DS. After 15ds, the counts of probioticME with DS increased from 5.55x106 and 4.49x106 to 4.43x108 and 5.62 x108 CFU/ml for SAP104 and SAP109, respectively. Whereas the counts of ME-probiotics without DS decreased from 6.5x106 to <105 CFU/ml. Our results showed that probiotics count and viability were increased and maintained throughout the period of study due to the addition of DS into ME material. This may present a solution to the problem of losing probiotics viability during manufacturing and storage.
1University of Malaya, Malaysia
2King Abdulaziz University, Saudi Arabia
The effects of green, white and black tea (Camellia sinensis) on lactic acid production, antioxidant activities and viability of Streptococcus thermophilus and Lactobacillus spp. in yogurt during 3 weeks of refrigerated storage were investigated. Three types of tea water extracts were separately added into a milk-starter culture mixture and incubated at 42 °C until the pH was reduced to 4.5. All yogurts were then refrigerated (4 °C) for up to 21 days and samples were analyzed for pH, titratable acid and viable counts of yogurt bacteria. Higher pH values (p < 0.05) were shown in tea yogurts than plain yogurt (PY). Green tea yogurt (GTY) showed the highest pH followed by black tea yogurt (BTY) and white tea yogurt (WTY), respectively for the overall storage period. However, higher acid production was observed in all tea yogurts (0.78–0.99% lactic acid equivalent; LAE) than plain yogurt (0.70–0.91% LAE). All yogurts were analyzed for total phenolic content (TPC), identification of phenolic compounds and antioxidant potential using diphenyl picrylhydrazyl radical scavenging (DPPH), ferric reducing antioxidant power (FRAP) and ferrous ion chelating (FIC) assays. Green tea yogurt showed the highest phenolic content (p < 0.05) followed by white tea yogurt and black tea yogurt. LCMS/MS analysis revealed the absence of several phenolic compounds in tea yogurts, despite their presence in tea water extracts, as well as the presence of new phenolic compounds. All tea yogurts showed higher (p < 0.05) FRAP and FIC values than respective control during 21 days of storage. However, BTY showed the lowest values of DPPH scavenging activity and FRAP during storage period. In addition, the antioxidant activity for all tea yogurts remained almost constant throughout the storage period. All the three types of tea yogurt maintained a high level of S. thermophilus and Lactobacilllus spp. counts during refrigerated storage. In conclusion, green, white and black tea can be successfully employed to improve the antioxidant properties of yogurt and sustained the probiotic population during storage.
Biography:
Dr. Ahmad Salihin Baba is an Associate Professor in Biochemistry Division, Institute of Biological Science and Faculty of Science at University of Malaya, where he has been since 1992. He received a B. Sc (Hons, Physiology) from Monash University in 1985 and Ph.D. in Nutritional Biochemistry from the University of Nottingham in 1992.
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