World Congress on Probiotics, Functional food and Nutraceuticals September 09-10, 2019 Singapore

Biography:

Ozlem Tokusoglu has completed her PhD from Ege University, Department of Food Engineering. She is currently working as an Associate Professor, Faculty Member in Celal Bayar University Engineering, Faculty Department of Food Engineering. She was a Visiting Scholar at the Food Science and Nutrition Department, University of Florida, USA. She has published many papers in peer reviewed journals and serving as an Editorial Board Member of selected journals. She has published the scientific edited three international books entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and Improved Food Quality with Novel Food Processing by CRC Press, Taylor & Francis, USA Publisher, and third book Food By-Product Based Functional Food Powders by CRC Press.

Abstract:

It is recommended drinking six to eight glasses of water per day owing to water makes up 60 percent of our total body weight but many people find staying adequately hydrated to be a challenging task. Recently, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Especially, the production and consumption of functional beverages has gained much importance as their providing a health benefit beyond the basic nutritional functions. Functional beverages include an ingredient that gives that food health-promoting property over and above its usual nutritional value. Those may classified as fruit and vegetable based functional beverages, probiotic dairy beverages and fortified beverages with bioactives. With current trends, their functional properties, anticarcinogenic implications have been increased based on commercial demands. Functional beverages can be manufactured directly from fresh fruit and vegetables included bioactive or can be formulated by bioactive enhancing and fortifying. Bioactive compounds potentially extractable from the aimed plant foods and plant byproducts contain majorly phytochemicals, fibers, natural flavor constituents, sugars, polysaccharides, proteins and its derivatives and can be fortified to beverages and called fruit and vegetable functional drinks, if fortify by protein concentrate, whey protein isolate, milk protein concentrate, probiotic addition and other dairy ingredients, they are called as dairy functional beverages. Also dairy functional drinks can be manufactured for human health. Bioactives in dairy beverages have many functions as antimicrobial, antithrombotic, antihypertensive, opioid, immunomodulatory, antioxidant related to gastrointestinal system, cardiovascular system, nervous and immune systems. Bioactive constituents as anticarcinogenic peptides are associated with chemopreventive properties, reduction of tumor proliferation as well as apoptosis. Cytotoxic milk peptide lactoferrin (whey proteins) showed positive efficiency against cancer cells. Breast cancer treatment based on the lactoferrin utilization which results the inhibition of cancer cells through suppressing signaling of nasopharyngeal carcinoma cells. Peptides derived from beta-casein (isoleucine-proline and valine-proline-proline) have been acted the hypertensive ability and characterized as potentially effective against cardiovascular diseases. Dietary casein and whey-based milk peptides and protein hydrolysates showed a vital role in maintaining immune system by the IgG antibodies production inducing the proliferation of spleen lymphocytes through mitogen inhibition, depending upon the availability of sialic acid. At present, beverages are the most active functional food category due to their convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, as well as ease of distribution and storage for refrigerated and shelf-stable products. The design and development strategies of functional beverages requires multistage processing which takes into account various parameters including organoleptic acceptance, physical and microbial stability, chemical and functional properties, cost and distributing strategies. From the nutrition perspective, functional and nutraceutical beverages has been increased great attention for healthy and safe bioactive constituent utilization.

Biography:

Debabrata Biswas is a leading scientist at University of Maryland, USA. Debabrata Biswas completed PhD from University of Tokyo. Dr. Biswas’s research projects focused on the reduction of pre- and post-harvest levels of colonization and contamination these foodborne bacterial pathogens in foods specifically meat and meat products and development of vaccines that prevent colonization of animals by E. coli O157, C. jejuni and Salmonella enterica species which may reduce human gastrointestinal infections

Abstract:

Problem Statement: Campylobacter is one of the most common causes of foodborne illness in the US and Europe. More than 90% of cases of campylobacteriosis are caused by Campylobacter jejuni (CJ). Poultry and poultry products are major sources of campylobacteriosis. Appropriate measure to reduce the colonization of CJ in chicken gut is required to control campylobacteriosis.

Approach: Recently, we found that in the presence of prebiotic-like components (peanut flour), production of metabolites specifically Linoleic Acid (LA) by Lactobacillus casei (LC) increased 100 folds and that higher concentration of LA could outcompete several enteric pathogens, including CJ. Therefore, we developed a genetically engineered LC strain by overexpressing linoleate isomerase (mcra, myosin cross-reactive antigen) gene and named as LC+mcra. We also verified the ability of LC+mcra to inhibit CJ growth, adhesion and invasion of chicken cells with or without natural poultry growth promoter, such as Berry Pomace Extracts (BPE).

Results: Both LC+mcra itself and its byproducts inhibited the growth of CJ more than 6 logs within 48 hours. We also found that LC+mcra and its byproducts reduced both adherence and invasion ability of CJ to the chicken macrophage (HD-11) and fibroblast (DF-1) cells, altered the expression of virulence genes (ciaB, cdtB, cadF, flaA and flab) and physiological properties (motility and hydrophobicity) of CJ. In mixed culture condition, LC+mcra with CJ in the presence of BPE amplified these effects including CJ growth inhibition (>3 log CFU/mL) and disrupting host cells-CJ interactions. Cell-Free Cultural Supernatant (CFCS) of LC+mcra in the presence of BPE also showed reduction of CJ growth, interaction of CJ with DF-1 and HD-11 cells and expression of multiple CJ virulence genes.

Conclusion: This finding indicates that BPE and LC+mcra in combination might be able to prevent colonization of CJ in poultry and reduce cross-contamination in poultry products that cause campylobacteriosis in human.

 

Biography:

Osama Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing 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, bio-conversion, and analytical biochemistry. He 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 start up biotechnology and food companies.

Abstract:

Probiotics are live bacteria such as bifidobacteria and lactic acid bacteria that are beneficial for gastrointestinal health. These probiotics bacteria intended to be colonized in the large intestine (colon) and reduce the effect of harmful and pathogenic bacteria in the digestive system, suggesting that these probiotics bacteria can prevent gastrointestinal tract from infection diseases and reduce colon inflammation. It is also assumed that probiotics bacteria strengthen the immune system. Prebiotics are non-digestible carbohydrates by digestive enzymes in small intestine and are fermentable when reached the clone. This fermentation process of prebiotics enhances the growth of beneficial bacteria (probiotics) in the colon. There are two categories of prebiotics: Prebiotics fibers that are naturally occurred in whole grain, broccoli, asparagus, radish, cabbage, etc. and prebiotics oligosaccharides such as Fracto-Oligosaccharide (FOX), Galacto-Oligosaccharides (GOS), Xylo-Oligisaccharides (XOS), etc. These prebiotics oligosaccharides are manufactured enzymatically from plant sources. Synbiotics concept was first introduced as a mixture of probiotics and prebiotics that beneficially affect the gastrointestinal tract of the host (human or animals). This synbiotic formulation that contains both probiotics and prebiotics are manufactured by using microencapsulation technology and are marketed in the form of capsules or tablets. Manufacturing of probiotics/prebiotics and the impact of this synbiotics relationship on colon health will be highlighted.