Day 3 :
- Track 6 Innovations in Nutritional Therapy and Treatments
Track 7 Food Processing and Technology & Nutrition
Session Introduction
Lisa Mueller
Michael Best & Friedrich LLP, USA
Title: Strategies for maximizing intellectual property protection in food science and nutrition
Biography:
Lisa Mueller is a partner in Michael Best’s Intellectual Property Practice Group and the Chair of the Life Sciences and Chemical Industry Group. She has extensive experience in biotechnology and pharmaceutical sciences. She also has experience in evaluating, filing and securing trademarks, particularly in the pharmaceutical and life sciences area. She has spoken at Informa’s Conference on Bio-similars and Biotech in Turkey and MENA in November 2014, as well as the ACI’s Bio-similar Conference in June 2014. She has written extensively about life science issues, including bio-similars, in BRIC and other emerging countries.
Abstract:
The nutrition industry continues to mature at a rapid pace and intellectual property is becoming more and more integrated with overall business success. In fact, many nutrition-based companies possess intellectual property that is critical to their bottom line. Studies suggest that upwards of 80 percent of a company’s value may reside in its intellectual property portfolio, including its patents, trademarks, copyrights and trade secrets. Given the significant time, effort and expense involved in creating and maintaining certain types of intellectual property, nutrition-based companies need to develop a worldwide intellectual property strategy that not only protects their intellectual property globally, but also does it in a cost-effective manner. Companies should possess an understanding of the U.S. Intellectual Property Laws and also recognize the advantages and disadvantages of intellectual property systems outside the U.S., particularly in Europe, Japan and the BRIC countries. A sound global IP strategy is crucial for any company aiming to maximize its intellectual property assets and value.
Lisa Mueller
Michael Best & Friedrich LLP, USA
Title: Strategies for maximizing intellectual property protection in food science and nutrition
Time : 09:30-09:55
Biography:
Lisa Mueller is a partner in Michael Best’s Intellectual Property Practice Group and the Chair of the Life Sciences and Chemical Industry Group. Ms. Mueller has extensive experience in biotechnology and pharmaceutical sciences. She also has experience in evaluating, filing and securing trademarks, particularly in the pharmaceutical and life sciences area. Ms. Mueller has spoken at Informa’s Conference on Biosimilars and Biotech in Turkey and MENA in November 2014, as well as the ACI’s Biosimilar Conference in June 2014. Ms. Mueller has written extensively about life science issues, including biosimilars, in BRIC and other emerging countries.
Abstract:
The nutrition industry continues to mature at a rapid pace and intellectual property is becoming more and more integrated with overall business success. In fact, many nutrition-based companies possess intellectual property that is critical to their bottom line. Studies suggest that upwards of 80 percent of a company’s value may reside in its intellectual property portfolio, including its patents, trademarks, copyrights and trade secrets. Given the significant time, effort and expense involved in creating and maintaining certain types of intellectual property, nutrition-based companies need to develop a worldwide intellectual property strategy that not only protects their intellectual property globally, but also does it in a cost-effective manner. Companies should possess an understanding of the U.S. intellectual property laws and also recognize the advantages and disadvantages of intellectual property systems outside the U.S., particularly in Europe, Japan and the BRIC countries. A sound global IP strategy is crucial for any company aiming to maximize its intellectual property assets and value.
Alison Burton Shepherd
De Montfort University, UK
Title: The nutritional impact of failing to recognise childhood obesity lessons to learn
Time : 09:55-10:20
Biography:
Mrs Alison Burton Shepherd is a Senior Lecturer in Adult Nursing at De Montfort University Leicester UK. In 2010 she became a Queens Nurse, which is an award given for excellence in Nursing Care withing the Community Setting. She works as an Advanced Nurse Practitioner and is an Independent Nurse Prescriber. Mrs Burton-Shepherd is also an Inspector for the Care Quality Commission.
Abstract:
The early years of a child’s life are critical for their health and wellbeing not only in the present day, but also for later on in their lives. Obesity in young children is deemed as one of the most serious public health issues in the 21st Century. Research suggests that the prevalence of childhood obesity has increased significantly in recent years and more of concern, is that many parents are not able to recognise when their child is overweight or obese. Evidence is now emerging which proposes that the causes of obesity are different depending upon the age of the child, which it is suggested could have significant implications for future healthcare. The aim of this presentation is to identify the barriers associated with the recognition of childhood obesity and suggest practical measures in which nurses may be able to work with parents in order to increase parental knowledge and perception of both overweight and obesity, in an attempt to address this public health concern.
Keiko Unno
University of Shizuoka, Japan
Title: Prevention of cognitive dysfunction and amyloid beta accumulation by the ingestion of green soybean extract in aged mice
Time : 10:20-10:45
Biography:
Keiko Unno was graduated from Shizuoka College of Pharmacy, Japan. She has received her PhD from University of Shizuoka. She is Associate Professor of Pharmaceutical Sciences, University of Shizuoka. She has been investigating the prevention of brain senescence by dietary foods such as green tea, Japanese mandarin orange, and soybean. In addition, she has been studying the mechanism of stress-induced brain senescence and its prevention by dietary components.
Abstract:
Effects of soybean extracts were studied in senescence-accelerated (SAMP10) mice, a mouse model of brain senescence with cognitive dysfunction. While mature soybeans usually turn to yellow, the green soybean retains its color after being ripened. Cognitive functions were preserved significantly better in aged mice fed green soybean than age-matched control mice with or without yellow soybean feeding. Molecular mechanisms of the beneficial effect of green soybean on brain functions were examined through transcriptome analysis of SAMP10 hippocampus. The high expression of Ptgds was significantly associated with green soybean diet, which encodes lipocalin-type prostaglandin D2 synthase, a putative endogenous amyloid beta (Aβ)-chaperone. In addition, Aplp1 expression was significantly reduced, a member of amyloid precursor proteins. Furthermore, the amount of Aβ 40 and 42 was reduced in the insoluble fraction of cerebral cortex. These results suggest that the intake of green soybean ameliorate cognitive dysfunction of aged mice by reducing of Aβ accumulation. In brain parenchyma, Ptgds is mainly expressed in oligodendrocytes, and the expression of Ptgds is regulated by estradiol directly and indirectly. Soy isoflavones (genistein and daidzein) and the metabolite, equol, bind to estrogen receptors with higher affinity than 17β-estradiol, suggesting that green soybean isoflavones may activate transcription of Ptgds through binding of ER to estrogen response elements. Suppression of aging-dependent accumulation of Aβ by ingestion of dietary foods is an important strategy for prevention of cognitive dysfunction. Green soybean may prevent brain aging in our daily life.
Osama O. Ibrahim
Bio Innovation LLC, USA
Title: The nature of prebiotics and the impact of prebiotics/probiotics on gut health
Time : 11:05-11:30
Biography:
Dr.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. 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. His research dissertation was on the construction of plasmid for the expression of a fusion protein of VEGF121/ Shiga-like toxin as a therapeutic protein for targeting angiogenesis (cancer treatment). Since 1979 he is a member of American Chemical Society, American Society of Microbiology, and Society of Industrial Microbiology.
Abstract:
Prebiotics are the fermentable, non-digestible carbohydrates that stimulate as nutrients the growth and the activity of beneficial bacteria (probiotics) in the digestive system. There are two prebiotics categories: 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), polydextrine etc. These prebiotics oligosaccharides are increasingly added to foods for their health benefits and are not labeled as fibers in the United States. Prebiotics oligosaccharides are synthetically manufactured or extracted from plants in pure forms. Probiotics are the beneficial bacteria in the colon such as Befidobacteria and lactic acid bacteria. These probiotics bacteria assist in the maintenance of the natural balance of micro flora in the digestive system to reduce the effect of the harmful and pathogenic bacteria in the digestive system, suggesting that these probiotics bacteria can prevent gastrointestinal tract from infection diseases and reduce gut inflammation. It is also, assumed that probiotics bacteria strengthen the immune system. Synbiotics are products that contain both prebiotics and probiotics. These symbiotic products have the non-digestible carbohydrates source (prebiotics) and the good bacteria (probiotics) Manufacturing of the major prebiotics oligosaccharides and the impact of synbiotics on gut health will be highlighted in this presentation.
Ann-Sofie Sandberg
Chalmers University of Technology, Sweden
Title: Designing plant foods for optimal iron and zinc bioavailability
Time : 11:30-11:55
Biography:
Professor Ann-Sofie Sandberg MSc (Food Science), PhD (Clinical Nutrition), dr techn is Head of the Division of Food and Nutrition Science at Chalmers University of Technology, Sweden. The major theme in her research is the utilization of biological techniques to improve nutrient properties or physiological function of foods. This includes development of in vitro and in vivo models for the estimation of bioavailability of nutrients and bioactivity of food compounds and human intervention trials. She has an extensive record in the field of phytate/bioavailability of minerals, food processing/bioavailability of nutrients and in the development of analytical methods for measuring nutrients and bioactive compounds e.g. inositol phosphates. She has authored more than 130 scientific articles and is on ISI:s list of Highly cited authors in Agricultural Sciences. She has been elected to the Royal Swedish Academy of Engineering Sciences and received in 2013 a honorary doctorate in medicine at Sahlgrenska Academy, University of Gothenburg.
Abstract:
Two billion people in the world suffer from iron deficiency. The magnitude of zinc deficiency is likely of the same order. Low absorption from plant-based diets is considered a major factor in the etiology of iron and zinc deficiency. Thus there is a need for sustainable methods for providing more bioavailable iron and zinc. The bioavailability of iron and zinc in plant foods is low due to the presence of inhibitors of iron and zinc absorption, despite a sometimes high content of theses metals. Inhibitors (phytate, and for iron also polyphenols) and enhancers (amino acids, for iron also ascorbic acid) in a meal affect the complexation and solubility of iron and zinc at the site of absorption in the gut and thus the availability. The speciation of iron is also crucial for uptake. Furthermore recent advances in knowledge concerning regulation of iron absorption show that dietary factors (ascorbic acid, calcium, polyphenols) have intracellular effects by influencing the iron uptake and transport proteins in the intestinal epithelial cells. Optimized biological processing techniques (malting, fermentation, addition of enzymes) are a means to substantially improve iron and zinc absorption from plant foods by enzymatic degradation of inhibitors or formation of enhancers. These methods can be used in combination with breeding and genetic engineering for biofortification with zinc, iron (ferritin), reduction of inhibitors and engineered yeast and lactobacillus strains for use in fermentation. Plant based foods then can become good sources of dietary iron and zinc. Efficacy trials in humans are still needed to prove the consequences for prevalence of iron and zinc deficiency on a population level.
Ajay Singh
Sant Longowal Institute of Engineering and Technology, India Mata Gujri College, India
Title: Process optimization of cookies for celiac using response surface methodology
Biography:
Ajay Singh has more than 4 years of experience in teaching and Research & Development. He also has an exposure of working on a novel technology i.e. HHP application in dairy technology.
Abstract:
Recent research support the hypothesis that most promising target of functional food is gastrointestinal wellbeing, antioxidant system and metabolism of micronutrients which can be achieved by adding some functional attributes or minimizing existing anti-nutrients so that bioavailability can be enhanced for different fraction of nutrients. Some minimal pre-processing treatments viz., soaking, germination and pearling also add advantageous to consumer health. To develop a diet for celiacs in the form of cookie were optimized using RSM for foxtail millet, copra meal flour and amaranth ingredients which were liked by trained panel of judges for given responses of spread ratio, breaking strength, fiber and overall acceptability.
Varsha Khatry
Pfizer Limited, India
Title: Understanding stress resilience and role of stress adaptogens
Time : 12:20-12:45
Biography:
Dr. Varsha Khatry, an Aesthetic Physician from Apollo Hyderabad and has done her Fellowship from Ernst-Moritz-Arndt-Universität Greifswald and Business studies from IIM (Kolkata) She is one of the principle drivers behind the re- engineering projects for Hospitals, Site Maintenance Organization (SMO) and Disease Management Programs launch in India with Reliance Group of Industries and has successfully managed multiple healthcare projects for various therapeutic areas (Cosmetology, Gastroenterology, Nutrition, Renal, Orthopedics, Oncology, Respiratory, Cardiology) A medico-marketing expert, acknowledged for a broad understanding of the business and emerging healthcare needs across products and services. Authored several articles and had been part of Cancer Nutrition Guidelines for India with reputed experts. Been endorsed by peers and awarded by Abbott Nutrition - India for “Cancer Nutrition Guidelines “and Renal Nutrition clinical research Currently she is a Medical Lead for Pfizer, India handling diversified therapeutic areas which includes Nutrition, Skin, Gastroenterology , Respiratory etc.. Credited and recognized amongst her peers as the first in the country to introduce the concept of ‘ Stress Adaptogens’ and the role of Nutrition
Abstract:
Background : Stress is defined as a state of psychological and/or physiological imbalance resulting from the disparity between situational demand and individual’s ability and/or motivation to meet those demands. Without proper rest, exercise and nutrition to counteract these effects, body continues producing stress response until it is fatigued or exhausted. Body tries to adapt to external stressors in terms of a biological pattern that is actually predictable, so that the internal balance, or homeostasis, would be restored and maintained. In its attempt to retain homeostasis, body makes use of its hormonal system, also known as fight or flight response. With this response, body wants things to be resolved fast and easy, that’s why it already resorts to releasing hormones and enables to combat stress in most immediate way possible. This struggle of body against stress is the main theme of "General Adaptation Syndrome.” It involves two major systems- nervous system and endocrine (or hormonal) system. There are three distinctive stages in syndrome's evolution,- alarm reaction (AR), stage of resistance (SR), stage of exhaustion (SE). Body has its limits to control stress. Limited supply of body’s energy to adapt to stressful environment is even more compromised when the body is exposed to the stressor continuously. Inspite of balanced and healthy diet and some active coping strategies body is unable to cope up with stress and its impact on body Stress Adaptogens is one of the active coping strategies controls and helps body to adapt to stress . Methods: Literature review Aim - Summarize and critically analyze level of scientific evidence of stress adaptogens and provide rationale for its use in “ Stress “ Results: Protective effect of adaptogens is in relation with regulation of homeostasis via HPA axis Conclusion: Stress adaptogens can improve physical performance, mental alertness, and energy levels; reduce oxidative stress in body and balance stress hormones
Mahendra Kumar Trivedi
Trivedi Global Inc, USA
Title: The Trivedi effect®: A new paradigm of scientific research
Biography:
Mr. Mahendra Kumar Trivedi has completed his 5-year Bachelor’s degree in Mechanical Engineering from Madhya Pradesh University, India. In 1995, he discovered his true potential to induce The Trivedi Effect®. He is the founder of the Trivedi Effect. He has a unique ability to transmit an unknown energy through thoughts. He has compiled a remarkable track record of success, including nearly 4,000 well-documented scientific studies on his ability to profoundly affect matter down to the level of the atom. These studies demonstrated that the impact of this energy is physically capable of enhancing the potency of living and non-living matter, which rules out the Placebo effect. He has published more than 25 research papers in peer reviewed journals. Mr. Trivedi’s research works have also been published as a chapter in the book entitled “Life Force, The Scientific Basis: Breakthrough Physics of Energy Medicine, Healing, Chi and Quantum Consciousness” which was written by Dr. Claude Swanson.
Abstract:
Human has the ability to harness the energy from environment or universe and can transmit into any living or non-living object(s) around the Globe. The objects always receive the energy and responding into useful way that is called biofield energy and the process is known as biofield treatment. Mr. Trivedi’s unique biofield energy, known as The Trivedi Effect® that is harnessed from the universe and is responsible for transformation of living organisms and non-living materials and serve a greater purpose for the welfare of humanity. This phenomenon is known to alter the crystal structure and atomic level changes in various ceramics and metals. Furthermore, Mr. Trivedi’s biofield has also transformed at the molecular and cellular level of many things in different areas such as agriculture, microbiology, cancer cells and biotechnology. Based on the voluminous scientific evidences obtained from well planned and controlled experiments conducted in the reputed institutes/organization, it has been established that, The Trivedi Effect® has significantly altered the structural and physico-chemical properties of tested organic and inorganic compounds, polymers, pharmaceutical and nutraceutical compounds. The Trivedi Effect® has shown enough, significant and striking data than normal science data which have accrued against a current paradigm. The Trivedi Effect® has limitless application towards human well-being. The Trivedi Effect® has forced science and modern society to take a closer look at our world and the way the Universe operates, and opening a new paradigm of scientific research.
Saira Hussain
Graham Centre for Agricultural Innovation, Australia
Title: Bioactive compounds in canola meal
Biography:
Ms.Saira Hussain is a PhD student of Charles Stutt University. She is presently working on the project " Bioactive compounds in canola meal". Ms Hussain's research investigated the extraction of compounds from canola meal using a variety of solvents, examining them for their ability to suppress adipocyte differentiation. Through the study, Ms Hussain is combining her interests in plants and improving human health. Having completed her work in the laboratories in National Life Sciences Hub at CSU, Ms Hussain is currently writing up her PhD. Ms Saira Hussain's PhD is is supervised by Associate Professor Chris Blanchard, and Dr Ata Ur Rehman from the ARC Industrial Transformation Training Centre for Functional Grains.
Abstract:
Background: Canola is a term that refers to cultivars specifically bred from the species Brassica napus L. The species in general is called “rapeseed” or “oilseed rape” (Fang, Reichelt, Hidalgo, Agnolet, & B, 2012; Yang et al., 2014). Canola is mainly produced for the production of canola oil. The meal which remains after oil extraction is of relatively low value and is used mainly for animal feed. This meal may have additional value in the pharmaceutical industry if potential health beneficial bioactive compounds with the ability to combat several modern day ailments could be identified. A combination of alcohols with water appeared to be more efficient than using a single pure solvent for most plant extractions (Chavan, Shahidi & Naczk, 2001; Xu & Chang, 2007), possibly because a combination of solvents is capable of extracting a range of less polar aglycones and sugar attached glycosides (Escribano-Bailon & Santos-Buelga, 2003). Meal extracts produced using different solvents were assessed in different bioassays to identify potential anticancer, antidiabetic, antiobesity, antioxidant, and blood pressure-lowering abilities. Objectives: Canola meal extracts should be prepared different solvents and their characterization. Further identification and characterization of protease inhibitors will be done. Invitro antioxidant and bioactive properties of extracts will be determined their effect will be confirmed through cellular assays. Methods: All canola meal extracts (CMEs) were named according to solvent used for extraction with meal such as water extract (WE), methanol extract (ME), ethanol extract (EE), acetone extract (AE), butanol extract (BE), chloroform extract (CE) and hexane extract (HE). The phytochemical and antioxidant activities in all these extracts were determined by reagent based assay along with High pressure liquid chromatography (HPLC) and Liquid chromatography–mass spectrometry (LCMS) (Obied et al., 2013). Ion exchange and gel filtration chromatography was done for the purification of protease inhibitors. All these extracts were used for the anticancer activity based on topoisomerase inhibition, antidiabtic activity by Dipeptidyl peptidase IV (DPP-IV) enzyme inhibition, antihypertensive activity by Angiotensin converting enzyme (ACE) inhibition. Cellular assay was done for the inhibition of fat cells using mesenchymal stem cells. Results: The extracts showed varying levels of both the topoisomerase-1 poisoning and inhibition activities which are indicators of anticancer properties. Acetone, butanol, and hexane extracts showed antiobesity activity, inhibiting adipocyte differentiation without causing cell toxicity. However, butanol, acetone and water extracts showed high antidiabetic activity by inhibiting enzyme DPP4 (Dipeptidyl peptidase IV), that plays a major role in glucose metabolism and degradation of incretin called GLP-1 (Glucagon like Peptide). The acetone and methanol extracts showed antioxidant activity. Several protease inhibitors have been implicated in the treatment of different diseases including HIV and diabetes. Protease inhibitors (PIs) were extracted from canola meal and purified to homogeneity from two different canola genotypes. Both the purified PIs exhibited different molecular weight and IEF properties, and displayed antidiabetic activities. Canola genotype 1 compared with genotype 2 showed very strong antidiabetic activity. Water extracts and only the purified protease inhibitor from the genotype 1 showed strong antihypertensive activity through the inhibition of Angiotensin converting enzyme (ACE). Conclusions: These potential bioactive and health-functional properties of canola meal extracts may increase the profitability for farmers, processors, food manufacturers, and the pharmaceutical industry.