Day 1 :
Ex-President, Association for Pediatric Education in Europe
Keynote: Randomized Trial of Nutritional Intervention Evaluating the Effect of Rapeseedoil, Margarine Enriched
Time : 09:00-09:40
Claude Billeaud received his MD degree from the Medical University of Bordeaux ( France) in 1979 after a graduation in human cytogenetics (1976). He then studied pediatrics and has been the Clinical Assistant Director of Bordeaux University in the departments of Pediatrics, Neonatology and Intensive Care since 1983. He currently serves as a pediatrician in the neonatal unit at the Children’s Hospital of Bordeaux, as a scientific manager of Bordeaux-Marmande human milk bank, as a lecturer and head of research (HDR : Habilitation to direct research) in neonatal nutrition at the Medical University of Bordeaux. His particular interest in research led him to graduate in Biology and Health (1988, Bordeaux), be awarded a master in statistics applied to clinical research ( 1991, Montreal) and complete a PhD in nutrition and food science (2000, Bordeaux). Along his career he has often been invited as a guest professor specialised in nutrition and neonatology in various universities abroad ( Montreal, Corrientes in Argentina). Over the last 35 years, he has been an active member of different scientific organisations, either French, European or American, specialised in perinatal medicine (neonatology, pediatrics and nutrition). In this instance, he has served as the President of the Association for Pediatric Education in Europe (A.P.E.E) since 2008 and behalf APEE he is Member of European Academy of Paediatrics (EAP). He has also been very involved in the French human milk banking association (ADLF) for more than 10 years, sharing his academic knowledge focused in nutrition and his long clinical experience in neonatology. He is currently carrying out several researches on the composition of human milk. As an expert in nutrition and perinatal medicine, he is also the author and co-author of numerous scientific publications.
Introduction / Objectives :
Polyunsaturatedfattyacids (PUFA) long chain, especially n-6 arachidonicacid (ARA) and the docosahexaenoicacid n-3 (DHA), are important in the development and maturation of the newbornbrainsystem .Their content in human milk (HM) varies with the mother's diet. Supplementationwith n-3 PUFA (α-linolenicacid, ALA) could increase the concentration of DHA in milk. The objective of the study was to assess the composition of breast milk after 15 days supplementation of n-3 PUFAs.
Material and Methods:
Multicentric randomized trial (human milk banks : Bordeaux, Lyon, Paris, Montpellier), according to a factorial design 4 groups of 20 women each. From D0 to D15, same diet (olive oil), and from D15 to D30 : diets were 1) Olive oil (O) 2) margarine rich in n-3 PUFA (M), 3) rapeseed oil (C) and 4) M + C (MC). Diets 1-4 provided an increasing ALA intake. In the 4 groups, there was constant supply of DHA (500mg / d, 170 g Mackerel 2 times / week). The FA composition of milk (% of total FA) was determined by direct transesterification and analyzed by GC-FID, blinded group. Nutritional surveys were analyzed by Bilnut software. FA concentrations at day 30 were compared between groups by linear regression, with a test interaction between M and C.
80 mothers of term infants were included: age 31.5 ± 4.2, 66.1 ± 9.8 kg (mean ± SD). ALA was higher in MC (2.2%) C (1.3%) and M (1.1%) groups (p <0.003), vs. group O (0.8%). There was a tendency for the DHA to be more higher in the MC group (0.54%) vs O group (0.39%) (p = 0.11). The ratio LA / ALA was the lowest = 5.5 (p <0.001) in the group MC and bonded to an ALA rate to 2.1%. ARA is the highest in group C (0.37% vs. 0.33% MC, M and O 0.32 0.34%) (p = 0.02).The dietary survey showed a slightly high fat diet compared to RDA.
We recommend for lactating women, a balanced varied diet consisting of 170g mackere l2 times / week or equivalent., which covers the needs for DHA and ARA. Margarine consumption Omega 3 and rapeseed oil improves the ratio LA / ALA (5.5) the most favorable ratio to increase the synthesis of DHA from ALA.
BioInnovation LLC, United States
Keynote: Oligosaccharides: Chemicals Structure, Manufacturing Process, Regulations, and Applications
Time : 09:40-10:20
Osama O 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. He was an External Research Liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents and multiple publications. Upon his retirement from Kraft Foods he established his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies. He has received his BS in Biochemistry with honor and two MS degrees in Microbial Physiology/Fermentation and in Applied Microbiology. He has received his PhD in Basic Medical Science (Microbiology, Immunology and Molecular biology) from New York Medical College. He is a Member of American Chemical Society, American Society of Microbiology and Society of Industrial Microbiology since 1979.
Oligosaccharides are carbohydrates that have three to six units of simple sugars (monosaccharides). They are one of the components of fibers, found in many plants with large amounts include Jerusalem artichokes from which most commercial inulin is extracted. They are also found in onions, garlic, legumes, wheat, asparagus and other plant foods. Most oligosaccharides have a mildly sweet taste and have certain other characteristics, such as mouth feel they lend to food. This mouth feels characteristic interest food industry to add oligosaccharides in some foods as a partial substitute for fat and sugars and to improve texture. Because 90 % of oligosaccharides escapes digestion in small intestine and reach the clone where it perform a different function as a growth factor (prebiotics) that enhance the growth of beneficial bacteria (probiotics) in the colon. This recent benefit has increased the global market for oligosaccharides. Because increasing demand of oligosaccharide more and more of the oligosaccharides are synthetically produced as a replacement to plants extraction methods. Properties, benefits, legal status and manufacturing process for oligosaccharides available in the market will be highlighted in this presentation.