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Poster Presentation
Tokushima University
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Biography :

Akihiro Shirai completed his PhD at Tokushima University, Japan. He is an assistant professor at Tokushima University, Japan where he mainly focuses on antimicrobial activity of disinfectants and food additives. He synthesized the disinfectant “Hygenia” and reported the existence of synergistic bactericidal effect between the disinfectant and ultraviolet-A irradiation. The high bactericidal activity resulted from an interaction between “Hygenia” and the microorganisms, and the production of reactive oxygen species within bacterial cells. He is currently focusing on photobactericidal activity of phenolic acids, such as ferulic acid, which are activated by UV-A, and is synthesizing novel photo-induced compounds that prevent pathogenic microorganisms by modifying ferulic acid and coumaric acid, which are natural compounds.

Abstract :

This study examined photobactericidal mechanism of ferulic acid (FA) irradiated with an ultraviolet-A (UV-A) light emitting diode (LED) having a peak wavelength of 365 nm (wavelength range: 350-385 nm). FA, one of the most abundant phenolic acids in plants, is permitted as an antioxidant food additive in Japan. Previously, we found that the bactericidal activity of FA (100 mg/l) against various food spoilers and pathogens was remarkably enhanced by UV-A irradiation at 1.0 J/cm2. In this study, to investigate photobactericidal action, Escherichia coli NBRC12713 was used as a test microbe and UV-A irradiance was set at 8.58 mW/cm2. Irradiation with UV-A at 1.4 J/cm2 in the presence of 50 mg/l FA resulted in a significant 1.3-log reduction in viable cell count. Conversely, combination treatment with irradiation at 1.0 J/cm2 followed by UV-A light-out showed little reduction of viable cells. Therefore, the bactericidal activity of FA was enhanced after UV-A irradiation. A thiobarbituric acid reactive substances assay was used to investigate bacterial lipid membrane peroxidation by the action of reactive oxygen species (ROS). The level of lipid peroxidation increased significantly despite low fluence (1.0 J/cm2) in the presence of FA. Respiratory activity of bacterial cells untreated/treated with FA without UV-A light was investigated using the CTC rapid staining kit by flow cytometry (FC). The CTC fluorescence level for FA-treated cells showed a 16% reduction at a 1.94-min incubation time corresponding to a fluence of 1.0 J/cm2 UV-A, as compared with that for untreated cells. The combined treatment provided a 4.8-log reduction in viable cells, and the propidium iodide fluorescence level for the cells increased significantly on FC. These results suggest that the bactericidal action of the UV-A-irradiated FA is due to adsorption of FA onto the bacterial membrane, followed by oxidative disruption by ROS.

Poster Presentation
Federal University of Goiás
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Biography :

Ana Gabriella Pereira Alves is a nutritionist graduated from the Federal University of Goiás, Brazil. Completed a master’s degree in Health Sciences (Faculty of Medicine/Federal University of Goiás, Brazil) and is currently a PhD student in the same program. Concluded a postgraduate in Sports Nutrition and is a postgraduate student in Functional Clinical Nutrition. Co-author of two book chapters, related to Sports Nutrition, and is anthropometrist ISAK Level 1. Member of the Laboratory of Physiology, Nutrition and Health (College of Physical Education and Dance/Federal University of Goiás, Brazil).

Abstract :

Statement of the problem: coffee intake is a habit in several countries, including Brazil, and in all age groups. There is evidence that high daily intake of coffee can reduce iron absorption in the duodenum, and can impair the growth and development of children and adolescents. In relation to children and adolescents from African continental ancestry group, coffee consumption can be even more harmful because of their inadequate nutritional status due to low income. Therefore, the objective of this study was to associate the daily consumption of coffee with serum ferritin levels in children and adolescents from a Brazilian quilombola community. Methodology: this cross-sectional study was carried out, in 2012, with 26 children and adolescents (10.46±4,69 years) from a quilombola community located in the Central -West region of Brazil. Blood sample was collected to obtain serum ferritin levels. The assessment of coffee consumption was carried out using the food frequency questionnaire, which contains 58 foods (including coffee). Student’s t-test for independente samples was used to evaluate the difference in serum ferritin levels between participants with and without daily consumption of coffee. P values < 0.05 were considered significant. This research was approved by Research Ethics Committee of Federal University of Goiás, Brazil. Findings: Most of the participants were female (61.5%, n=16). The average serum ferritin level was 52.75±28.79 ng/mL, and 38.46% (n=10) of them consumed coffee at least once a day. Participants with daily coffee consumption had lower serum ferritin levels (p=0.012) (Table 1). Conclusion: The daily consumption of coffee influenced negatively in serum ferritin levels in children and adolescents from the quilombola community of Brazil.

Poster Presentation
University of Pisa
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Anita Nari is graduated in Food Biosafety and Quality. She is a PhD student (II year) in Agriculture, Food and Environment at the University of Pisa with a research project about producing olive oil with a high nutraceutical and organoleptic quality using innovative operative technique (extraction and storage methods). She is interested in R&D activities, development and validation of analytical methods for food quality of raw materials and products, qualification, characterization and monitoring of food technologies.

Abstract :

Leaf removal (defoliation) in the fruiting zone is a canopy management practice which could be applied in vineyard at any time, from fruit set to veraison, to enhance air circulation and light penetration in dense foliage. Grape composition and its technological characteristics, together with the values of the physical and chemical parameters adopted in winemaking, are the most fundamental aspects which can influence on the future of wine sensory quality and composition (1, 2). In order to verify the usefulness of early defoliation as a tool to reduce cluster compactness and yield and improve grape composition and wine quality, a research was carried out in a Sangiovese vineyard located in Tuscany. Two different methods for early defoliation, consisting of removal of all leaves from the first 5-7 nodes, was tested close around flowering: manual and pseudo-mechanical. Non-defoliated vines were considered as a control. The effect of the canopy management method adopted on yield, grape composition and sensorial expression of grapes was evaluated following the methods reported in previous works, as well as the evolution of wines obtained by defoliated grapes in the previous two harvest seasons, as a function of aging in oak barrels (3, 4). Early defoliation, especially the manual one, reduced cluster compactness and yield but increased total phenolics concentration in berries. However, the differences tend to decrease during wine aging. Literature cited: (1) Venturi F., Andrich G., Sanmartin C., Taglieri I., Serni E., Zinnai A. (2015) Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine. Agrochimica. Vol. 59, n° 3. (2) Zinnai, A., Venturi, F., Andrich, G. (2011) Time evolution of phenols extractions from Sangiovese grapes with and without the addition of solid carbon dioxide. Agrochimica 55(4), pp. 193-202 (3) Venturi F., Andrich G., Sanmartin C., Scalabrelli G., Ferroni G., Zinnai A. (2014). The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting. Cyta: Journal Of Food, ISSN: 1947-6345. doi: 10.1080/19476337.2013.848473 (4) Venturi F., Sanmartin C., Taglieri I., Xiaoguo Y., Andrich G., Zinnai A. (2016) The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage. Agrochimica, 60(2) 150:160

Poster Presentation
University of Pisa
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Biography :

Anita Nari is graduated in Food Biosafety and Quality. She is a PhD student (II year) in Agriculture, Food and Environment at the University of Pisa with a research project about producing olive oil with a high nutraceutical and organoleptic quality using innovative operative technique (extraction and storage methods). She is interested in R&D activities, development and validation of analytical methods for food quality of raw materials and products, qualification, characterization and monitoring of food technologies.

Abstract :

Grape harvest time is one of the most fundamental aspects that have influence on the future of wine quality (1). This research project aims at investigating the influence of different ripening stages on berry quality (cv Grechetto G5) and on the sensorial expression of the obtained wine. The same grapes, harvested in three different scheduled dates, were characterized by a structural, compositional and sensorial point of view as well as the obtained wine (2-6). In order to individuate the best combination “ripening degree of grape”/“style of wine” the grapes harvested in different dates are processed separately. First period wine showed a good freshness and acidity together with a sensory profile that could represent a good basis for a sparkling wine. Second harvest wine was sensory complex and structured, with good fatness/roundness perception and harmony, showing, more than the others, typical Grechetto scents such as citrus, broom and acacia flowers and tropical fruits, especially pineapple. Third harvest wine revealed to be notable for its chemical and sensory characteristics, especially exhibiting valuable complexity, overall structure and intensity and combining a good acidity with a fine flavour. Wine produced from riper grapes could therefore be usefully employed either as meditation or dessert wine.

Poster Presentation
Notre Dame University-Louaize
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Biography :

Jacqueline Doumit is currently an Associate Professor in the Faculty of Nursing and Health Sciences at Notre Dame University-Louaize (NDU) Lebanon, where she has been teaching biology, nutrition and biochemistry courses since 1999. Her research interests are largely in food quality, nutrition, the well-being of adults and epidemiological research on elderly.

Abstract :

Background: The prevalence of gastro esophageal reflux disease (GERD) is increasing worldwide and its symptoms are associated with several risk factors such as diet and stress. Our aim was to assess the association between GERD symptoms and both lifestyle and dietary factors among adult men and women in Lebanon, a Mediterranean country with specific characteristics. Methods: This case control study was carried between January and March 2016. A convenient sample of 264 adults was equally divided into GERD group and control group. Socio-demographic, dietary and lifestyle data were collected from a face-to-face interview performed by a trained local dietician. Results: GERD symptoms were associated with a high body mass index (p<0.001), smoking (p<0.001), family history of GERD (p<0.001), low physical activity (p=0.01), and high stress level (p=0.02). Thesey symptoms were also associated with the following dietary habits: eating large volume meals (p<0.001), irregular meal pattern (p<0.001), eating out (p<0.001), rapid eating (in less than 10 min) (p<0.001), late-evening meals (shortly before bed-time) (p=0.001), and eating between meals (p<0.001). Heartburn was the most common symptom. Coffee (OR, 5.81; 95% CI, 1.93-17.45) and carbonated beverages (OR, 3.09; 95% CI, 1.31-7.30) were significantly correlated with GERD symptoms. Moreover, coffee emerged as the strongest predictor for heartburn, globus sensation and hoarseness, while carbonated beverages were the strongest risk factor for dyspepsia. Among several Lebanese traditional dishes, only labneh with garlic (OR, 3.71; 95% CI, 1.72-8.03) and pomegranate molasses (OR, 2.86; 95% CI, 1.39-5.86) were associated with GERD symptoms aggravation. Conclusion: Some lifestyle factors and components of the Lebanese Mediterranean diet may increase the symptoms of GERD.

Poster Presentation
University of Manchester
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Macarena qualified as a Nurse by the University of the Basque Country in 2014 and already possessed an interest in the nutritional management of patients. Obtaining a Master of Science in Nutrition for Health promotion while working as an Intensive Care Nurse triggered her passion for the septic patient. Now, she is studying Medicine at the University of Manchester while working in ITU units across the North West of England. Macarena is focused on improving nutritional management from a nursing perspective and she is involved in education and training in this field.

Abstract :

Sepsis and, its progression, septic shocks are multi-organ failures caused by a complication of an infection. These cases are characterized by an increased in the nutritional requirements and this leads to a catabolic state. This shows a negative nitrogen balance which demonstrate the use of body muscle are metabolic substrate for energy production. This fact leads to a malnourished patient with increased mortality rates. Nutrition in the septic patient is a complicated topic not only for the acute component of the disease but also due to the location and the nutritional misconceptions of the medical team. Investigation in this field is very limited and mainly specific amino acids have been studied but a complete nutritional approach to the patient could lead to a correction in the catabolic state. By correcting the catabolism, we would not only improve the nutritional status of the patient but also improve and/or correct the metabolism. This could lead to appropriate metabolic pathways and better outcomes.

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