Biography:

Food Nutrition and Science student

Abstract:

With the many factors in society today that contributes to higher levels of stress, many people now attempt to cope with comfort eating. This research aims to discuss the consumption of sweet foods specifically to teenagers dealing with academic stress. The researchers wanted to know what are the school activities that contribute to their academic stress as well as the most common high sugar foods they resort to in order to cope with it. The researchers were also curious about the frequency of teenagers resorting to high sugar foods as well as how consuming high sugar foodshelped in relieving their stress. To make it happen, the researchers used a qualitative descriptive design for the research and purposive sampling for the respondents who are students from La Union National High School in San Fernando, La Union whose age ranges from 13-18. Results conveyed that performance tasks are the highest source of the students’ stress with a percentage of 31% and chocolates are the most common high sugar comfort food they resort to because of its convenience. The researchers discovered consequently that students are becoming more calm, energized, and satisfied after taking high sugar foods. In conclusion, eating high sugar foods when dealing with academic stress is proven effective with the proper limitation of usage.

Biography:

Joaquim Lamora Recuero is a physiotherapy graduate. After his studies, he went deep in clinic psychoneuroimmunology studies, afterwards he got the official Integrative Physiology Master by the University of Barcelona and the Nutrition and Health Master by the Open University of Barcelona. He has been treating patients with fibromyalgia and chronic diseases for more than 15 years. Nowadays he also leads the company Nutriscience in Barcelona.

He is a lecturer and teaches workshops to publicize new ways of treating patients with chronic diseases In order to increase their quality of life. Joaquim Lamora has also a blog joaquimlamora.com, followed by more than 5000 users, where he states all his knowledge about health and clinical nutrition.

Abstract:

Introduction: Fibromyalgia (FM) means muscular and fibrous tissue pain (joints and tendons). Features in Fibromyalgia include widespread musculoskeletal pain and painful sensation to pressure upon certain spots (tender points). On a regular basis, people diagnosed with FM show other symptoms such as fatigue, headache, tenderness, altered patterns of sleep and gastrointestinal disorders. Fibromyalgia is frequent within 2 to 6% of the population, especially women between 20 and 50 years old.

Aim: This talk intends to unravel everything clinical nutrition could bring in in order to help any person diagnosed with Fibromyalgia to improve their wellbeing.

Search methodology: A review of the scientific literature of the main databases has been done (Cochrane, Health evidence, Scielo, Pubmed and Scopus)

Findings: From an integrative medicine approach, there are a number of possible causes that increase the likelihood of a person being diagnosed with FM. Numerous deficiencies can be observed in mitochondrial enzymes, including the reduced 3- hidroxi-CoA dehydrogenase, citrate synthase and cytochrome synthase activity. Magnesium levels are reduced to 31%. The increase in oxidative stress and cytokine production (Interleukin-8 y interleukin-6).Vitamin D deficiency, an acknowledged cause of chronic widespread pain, as well as depression, muscular fatigue and lowgrade chronic inflammationare also common in fibromyalgic patients. An important relationship between gastrointestinal disorders is also found, e.g SIBO or Irritable bowel syndrome.

Conclusion: A diet rich in vitamins, minerals and phytonutrients along with a reduction of some foods which could increase intestinal permeability might be crucial in the treatment of Fibromyalgia.

Biography:

Will be updated shortly

Abstract:

Introduction: Sugar-sweetened beverages (SSBs) are the leading source of added sugars in the diet, and are linked to dental caries, diabetes and obesity. In response, local governments have enacted SSB taxes that reduce consumption, generate revenues, and promote public health. However, the beverage industry is using a strategy called preemption, which limits the authority of localities and is emerging as a threat to enact new SSB taxes.

Methods: We used Crosbie and Schmidt’s tobacco state preemption framework to analyze state preemption of local SSB taxes in the U.S.

Results: Since 2017, four states (Illinois, New Mexico, Oregon, and Pennsylvania) have rejected and four states (Arizona, California, Michigan and Washington) have approved state laws preempting local SSB tax policies. Application of the tobacco preemption framework reveals that the beverage industry has attempted to secure state preemption through front groups, by lobbying key policymakers, inserting preemption language into other legislation, and issuing legal threats and challenges. The public health community has responded by creating awareness of preemption through media advocacy, by educating policymakers, mobilizing national collaboration, and expanding networks with the legal community, albeit this still remains in its early stages. State preemption of local SSB tax laws suggests early damaging effects: the weakening of local authority, chilling ofeducation and public debate, and slowing local policy diffusion.

Conclusion: Health scholars, advocates and policymakers must learn from the tobacco experience and closely monitor beverage industry activity to proactively prevent state preemption attempts and protect local political autonomy.

Biography:

Will be updated shortly

Abstract:

Anchomanes difformis and Tacca involucrata are wild tuberous plants rich in starch.  Starches were isolated from the tubers of these plants using the wet milling method of extraction and were subjected to physicochemical characterization by standard experimental procedures. Anchomanes difformis afforded starch with a percentage yield of 28.15% while T. involucrata yielded 12.25% starch. The physicochemical analysis of the starches revealed a swelling power of 8.5 and 12.0, gelatinization temperature of 73?C and 750C, pasting temperature of 79.96?C and 77.890C, with a pH of 5.8 and 6.5 and bulk density 0.77 g/cm³ and 0.76 for A. difformis and T. involucrata respectively. The microscopic and x-ray diffraction analysis indicates that the starch granules are generally small in size, with clustered arrangement. This study has revealed that both A. difformis and T. involucrata are not only rich in starch, but that the starches have high potential for industrial applications and could serve as alternative sources to avoid competition with the staple crop, cassava.

Biography:

Will be updated shortly

Abstract:

In this study, five Algerian date cultivars (Phoenix dactylifera L.) were investigated for their antioxidant contents, phenolic profiles, and some pharmacological properties (anti-inflammatory, anti-diabetic, and antioxidant activities). The results showed that Tanslit cultivar was the most concentrated in total phenolic compounds and flavonoids with 433.03 and 102.5 mg/100 g DM, respectively. Tamdjohertcultivar was the richest on anthocyanins (9.83 mg CE/100 g DM). HPLC analysis indicated that Tamdjohertcultivar contained high flavonoids concentration (8.22 mg/100 g DM) and Takarmoust cultivar the highest on phenolic acids (15.64 mg/100 g DM). The results indicated that litim cultivar exhibited strong antiradical activity (134.95 mg GAE/100 g DM) also potently inhibited α-amylase activity (35.19%). Tamdjohert cultivar exerted the highest reduction of inflammatory mediators (256. 003 mg GAE/100 g DM). This study demonstrated that date fruit was a good source of bioactive compounds with an important pharmacological property and can be considered as functional food.

Biography:

I was born in Barcelona and there I studied Nursing between 1991-94 at the Sant Pau’s Hospital Nursing School.

I started to work as a nurse at the same Hospital. In 1998 I work for three years in Lloret de Mar at the Public Primary Health Care System.In 2001 I came back to Barcelona and I was Nursing Supervisor during five years at CAPSBE (Consorcid’AtencióPrimària Barcelona Eixample. After thisI studied a Management Master and I collaborated with the Nursing’s students of the University of Barcelona. At 2014 I’ve been named by the Universitat de Barcelona as tutor for CommunityNursing Care Specialty. From last academic course, I’mnamedby the same University associate professor in the same University.

Abstract:

• 84% of patients with IIS diagnosis relate the symptoms to the ingestion of certain foods

FODMAP: what about?

• Fermentable Oligosaccharides: fructooligosaccharides, galactoligosaccharides

• Disaccharides: lactose

• Monosaccharides: fructose

• Polyalcohols: sorbitol, mannitol, maltitol, xylitol.

Foods discouraged by high content in FODMAP:

• Fructose:

Fruits: apple, ripe banana, mango, pear, canned fruit, watermelon. Sweeteners: fructose (syrups), fruit juices, dehydrated fruit, honey, corn syrup.

• Lactose:

Cow's milk, sheep and goat. Yoghurt Cheeses: soft one’s,  custard, ice cream

• Fructans:

Vegetables: garlic, onion, eggplant, cabbage, broccoli, Brussels sprouts, escarole, asparagus, leeks, beets. Cereals: wheat, rye. Fruit: cherimoya, persimmon, watermelon

• Galactans:

Pulses: beans, chickpeas, lentils

• Polyols:

Fruit: avocado, apricot, cherry, plum, litxi, apple, lentil, nectarine, pear, watermelon.

Vegetables: cabbage, mushrooms, corn, green pepper. Sweeteners: sorbitol, mannitol, xylitol.

FODMAP: Allowed foods:

• Fruits: banana, blue and red blueberry, grapefruit, grapefruit, melon, kiwi, lemon, lime, mandarin, orange, passion fruit, papaya, pineapple, raspberries, strawberries, rhubarb. With moderate consumption: avocado, cherry, coconut, blackberry.

 • Vegetables: Olives, chives, chicory, celery, bamboo shoots, soy shoots, zucchini, pumpkin, card, chives, green beans, green beans, lettuce, corn, potatoes, cucumbers, pepper, raves, tomato, carrots .

• Spices: basil, chile, cilantro, ginger, mint, oregano, thyme, rosemary, parsley.

• Dairy: Milk, lactose free, rice drink, soybean, cibada. Cheeses: cured cheeses, Brie, Camembert. Yoghurt without lactose, Substitutes of ice creams: sorbets and jellies.

• Sweeteners: Sucrose (sucrose) in small quantities, glucose, artificial sweeteners that do not end up in -ol, maple syrup, molasses.

• Cereals: Rice, chives, millet, polenta, quinoa, buckwheat

DIETARY REPERCUSSIONS LOWED IN FODMAP:

• The low diet in FODMAP requires careful dietary follow-up, and over time it can cause alterations physiological in the intestinal microbial.

Biography:

Will be updated shortly

Abstract:

Introduction: Grip strength is an indicator of physical functioning that decreases with age. Decrease grip strength is a predictor of adverse outcomes in older adult such as disability, mobility problems, falls, or mortality. Low serum concentrations of 25 (OH)D have been associated with poor physical function include grip strength. Furthermore, it has not been confirmed whether this possible relationship occurs in the Chinese population. The aim of this study determined the association of vitamin D status (25-hydroxy vitamin D, 25(OH)D) with grip strength in adults Chinese.

Methods: The study analyzed cross-sectional with 4,720 participants in Tianjin, China. Grip strength was measured using an electronic handgrip dynamometer (EH101. CAMRY, Guangdong, China).Vitamin D was determined by the serum 25(OH)D concentrations which were measured an enzyme immunoassay.The grip strength as the dependent variable.  Serum 25 (OH)D concentration in quartiles was used as the independent variable.The difference among serum 25(OH)D categories was examined using analysis of variance (ANOVA) for continuous variables and logistics regression for the proportional variable.Analysis of covariance (ANCOVA) was used assessing the association between serum 25(OH)D concentration and grip strength with adjustment for the confounder variables.

Results: Among 4,720 participants make up 36.25% people at the age of above 50 years and 63.75% people at the age of below 50 years. For participants who have age above 50 years, after adjustment for confounded variable, the means (95%CI) of handgrip strength(HGS) per body weight (kg/kg) across serum 25(OH)D concentration quartiles were 0.46, (0.40, 0.52); 0.47, (0.41, 0.53); 0.47, (0.42, 0.53); 0.47, (0.42, 0.53) (p_trend=0.01), and the means (95%CI) of HGS were 31.7, (27.9, 36.0); 32.5, (28.6, 36.9); 32.6, (28.7, 37.1); 32.8, (28.9, 37.3) (p_trend=0.02). There was not significant differences in serum 25(OH)D concentration quartiles both HGS per body weight and HGS with participats below 50 years.

Conclusion: The low vitamin D was significantly related to low grip strength in subjects who have age above 50 years, but not in people have age below 50 years. These results suggested that vitamin D It is suggested that vitamin D supplement maybe reduce the risk of functional limitation, fractures and disability including sarcopenia.

Biography:

Will be updated shortly

Abstract:

Biofilms are communities of microorganisms that adhere to surfaces in contact with food that may cause contamination of processed products. The objective of this study is the evaluation of the pasteurization process through the evaluation of the bacterial microflora of the biofilm formed on the pre- and post-pasteurization lines of a milk processing plant. 88 isolates are characterized and identified from morphological characters and biochemical tests (API 20 E and API staph). 82 Gram-negative isolates have been identified as Pseudomonas (11), Aeromenas (4), Ochrobacterium (5), Myroides (14), Pantoea (15) Leclercia(1), Brukholderia (6), Rahnella (4), Ochrobacterium (5), Serratia (6), Chryseobacterium (1), Kllebsiella (8), Acinetobacter (1), Enterobacter (1), Gram positive isolate were identified as Staphylococcus (6), Microccuss (2), Kocuria (1). Evaluation of the ability of the adhered microflora to form the biofilm shows only 28 isolates capable of producing slime. Evaluating the effectiveness of pasteurization processes against biofilms on stainless steel surfaces has revealed bacterial biodiversity with a dominance of Gram-negative bacteria. Finally, this study emphasizes that knowledge of microorganisms attached to dairy surfaces can help develop strategies to improve optimal operational parameters (Time / T C °) for pasteurization processes.

Biography:

Will be updated shortly

Abstract:

The spore forming bacteria can be easily introduced into the processing facilitiesbecause of their ubiquitous character,and present thereafter a challenge to be eliminated because they can resist to high temperatures of pasteurization and to cleaning and disinfection agents, which leads to serious hygiene problems and economic losses due to food spoilage and equipment impairment.

The assessment of spore niches at various stages of manufacture or processing may serve as a useful tool for shelf life management and improvement of the pasteurization and CIP programs.

In our study, samples have been taken by swabbing the surface of equipments which are in direct contact with the final producti.e. pipes, tanks and filling machine. The microbial cells were released by vortexing the tubes containing swabs for 30seconds.

The total microflora was enumerated on PCA. Then, the samples were heat-treated at 80°C for 10 minutes to select for the heat resistant strains, and at 100°C for 30 minutes for the selection of highly heat resistant strains; they were plated on TSA-Starch and incubated at 6, 30 and 55°C for the selection of psychrotrophic, mesophilic and thermophilic spore formers.

The obtained colonies were purified and strains were identified by microscopic observation, catalase test then, they were identified by molecular means M13-RAPD PCR.

The number of aerobic spore forming bacteria varied between 10⁰ and 10³ UFC/mL with the highest number at the filling machine, mesophilic strains were the most predominant on all the sampled surfaces.

Biography:

Jingjing Wang is a Master Student in the school of Food and Biological Engineering, Jiangsu University. Her research is oriented towards development of toxic contaminants in foodstuff using spectrochemical (surface-enhanced Raman scattering (SERS)) and electrochemical techniques. She has published articles in journals like Sensors and actuators B: Chemical, Journal of the science of food and agriculture and Microchemical journal. She is currently solving the problems with the retention mechanism of 4-aminothiphenol and its influence on the spectroscopic SERS response with the appearance of b2 type abnormal bands.

Abstract:

Two highly sensitive, simple and selective square wave cathodic stripping voltammetric (SW–CSV) and differential pulse cathodic stripping voltammetric (DP–CSV) determination methods for malathion are presented. The two methods SW–CSV and DP–CSV are based on selective accumulation of malathion-copper(II) complex from the aqueous solution (pH 2-3) at a hanging mercury dropping electrode (HMDE) and computing the cathodic peak current of the adsorbed complex species at -0.42 V vs. Ag/AgCl reference electrode. The reduction mechanism of the electrode reactions of copper(II)–malathion complex was properly assigned. The influence of pH, current function, deposition time, accumulation potential, pulse height, frequency changes and copper concentrations were examined. The surface coverage of the electroactive species (Γ) at the Pt, Au and HMDE electrodes was also studied. The linear dynamic ranges of SW–CSV and DP–CSV were 1.03×10-10–2×10-7 and 7.5×10-9–2×10-7 mol L-1, respectively. In the SW–CSV, the lower limits of detection (LOD) and quantification (LOQ) were 3.1×10-11 and 1.03×10-10 mol L-1, respectively. In the DP–CSV, the LOD and LOQ values were found equal to 3.97×10-10 and 1.33×10-9 mol L-1, respectively. The developed SW–CSV method was successfully applied for the analysis of trace concentrations of malathion in spiked water, vegetables, soil, solid and liquid pesticidal

formulations with % recoveries ± relative standard deviation of 97.0-107.5 ± 0.30-1.39. The SW–CSV method was validated by the standard GC-MS method with satisfactory recovery percentages at 95% confidence interval. The SW–CSV method is highly reliable, fast, inexpensive, selective and routine analysis method as compared to conventional methods.

Biography:

Seon-A Yoon is currently the researcher of Jeju Biodiversity Research Institute (JBRI) in Jeju Technopark (JTP), Korea. She earned her master's degree from Jeju National University, where she performed researches on molecular biology related to metabolic diseases. She participated in various research projects using Jeju biological resources since staring studies. Yoon has published 15 papers and 5 patents, and she annually makes academic presentations in the field of food and cosmetics. In recent years, she has been focusing on unripe fruit (putgyul and immature persimmon) as an “health functional food” product.

Abstract:

Obesity is a major cause of various metabolic syndromes; it impairs quality of life and is associated with substantial increases in morbidity, premature mortality, and healthcare costs. Herbal medicines have become the subject of interest for the management of obesity because they are natural in origin, are cost effective, and have minimal side effects.

In this study, we examined the anti-obesity effect of immature persimmon ethanol extract (IPE) by analyzing changes in body weight, visceral fat weight, blood biochemicals, and fat production–related gene expression levels in a high-fat diet (HFD)-induced obesity mouse model. Results showed that IPE administration significantly reduced body weight gain: HFD+IPE mice gained less weight than those in the non- IPE–treated control HFD group. The anti-obesity effect of IPE consumption was also reflected by triglyceride, total cholesterol, and high-density lipoprotein cholesterol levels. Leptin, a hormone that regulates appetite suppression, was significantly inhibited by the addition of IPE: that is, leptin levels were lower in the HFD+IPE group than in the HFD group. In contrast, the levels of adiponectin, a hormone that promotes insulin sensitivity and inhibits inflammation, were higher in the HFD+IPE group than in the HFD group; but differences in adiponectin levels between the HFD+IPE and HFD+IPE group were not significant. To determine whether IPE reduces adipocyte differentiation, we measured the mRNA expression levels of key transcription regulators. IPE dose-dependently downregulated the expression of peroxisome proliferator-activated receptor gamma and CCAAT/enhancer-binding proteins. IPE treatment also significantly inhibited adipokines and the expression of sterol regulatory element-binding protein-1, which is involved in lipid biosynthesis in the liver. Taken together, our data suggest that IPE exerts its anti-obesity effect by inhibiting adipogenic gene expression, and by regulating lipid metabolism in mice that are fed high-fat diets.

Biography:

Weon-Jong Yoon is the head of Jeju Techno Park (JTP) Jeju Biodiversity Research Institute (JBRI). He earned his doctorate degree from Jeju National University, where he performed researches related to functional material development. Since its inception, he has been involved in various research projects using biological resources in Jeju. Weon-Jong Yoon issues 90 articles and 60 patents, and holds an academic conference in the field of food and cosmetics every year. In recent years he has focused on Litsea japonica fruit as a source of "healthy functional food".

Abstract:

The immune response, divided into innate immune response and acquired immune response, is one of the important biological defense actions to counter the pathological effects of external infectious substances, which are not components of the body. The innate immune response is elicited in all tissues of the body, and macrophages, which play a leading role in biodefense mechanisms, are mainly required for the phagocytosis of infectious pathogens such as bacteria and viruses, as well as of senescent normal cells and cancer cells. Active macrophages have the ability to counter various cytokines such as nitric oxide, interleukins, and TNF-α, and induce morphological changes in cells such as enhancement of growth and migration ability. In addition, natural killer cells (NK cell), which are known as typical working cells capable of killing cancer cells, are known to protect the host and play an important role in combating cancer and infectious diseases. The immune response acts as the primary defense against infectious agents. In this study, we tried to evaluate the in vivo immunostimulatory activity of Litsea japonica fruit extract and to examine the possibility of using it as a functional material with an immunostimulatory effect.