7^th Annual congress on Probiotics, Nutrition and Microbes July 18-19, 2018
Venue : Panorama Hotel Prague, Milevska 7, 140 63 Praha 4, Czech Republic

Biography:

Maria Kardakova is an expert in the fields of Public Health, Epidemiology, Human Nutrition and Immunology in the UK. Her aim is to increase collaboration between business enterprises and scientific institutions in order to accelerate innovation in food manufacturing and healthcare.

Abstract:

Kefir is a fermented milk beverage produced by the action of a complex mixture of microorganisms, including lactic acid bacteria (LAB), yeasts and acetic acid bacteria. According to Rosa et al, 2017, regular consumption of kefir has been associated with improved digestion and lactose tolerance, antibacterial and hypocholesterolemic effects, plasma glucose control, antihypertensive and anti-inflammatory effects, antioxidant, anticarcinogenic and antiallergenic activity and wound healing effects. Kefir contains a wide range of beneficial microorganisms. Kefir has the potential to become a staple item in the dairy category since it is safe, natural, has a low production cost, and can be easily incorporated into the diet. Physiological effects described in the literature support the health-promoting benefits of kefir. In some countries, kefir is a regular option to drink in schools, hospitals, and care establishments. Latest research papers highlight kefir beneficial properties in restoring gut microbiome after the antibiotic treatment, controlling inflammation and increasing the efficiency of immune response as well as having positive effects on the symptoms of constipation. Kefir improves bowel satisfaction scores and accelerates colonic transit which may be a critical point for bedridden patients. However, starting materials, technological process variables (pH level, temperature and duration of fermentation) and flavouring, affect kefir’s final characteristics such as taste, texture, chemical and microbial composition. Kefir health benefits may vary depending on its bacterial content. The future of kefir manufacturing include: A clear evaluation of kefir’s bacterial content; In vivo studies for better understand the mechanisms of action of kefir in oxidative stress, immune modulatory action, anti-inflammatory properties, modulation of gut microbiota and maintenance of gut integrity; further, animal and clinical studies demonstrating the health benefits of kefir consumption with improved study design, sample size and relative study duration; the interaction between dairy industry and scientific institutions can help with further solutions for the standardization of fermented drinks production.

Biography:

Claudia Gravaghi has 14 years of progressively advancing career as an Academic Researcher in Nutrition, Cancer and Metabolic Diseases. She has worked as Research Fellow to study the effect of omega-3 on mouse models colon rectal cancer and IBD at the Strang Cancer Prevention Centre at the Rockefeller University. She went on to work at Weill Cornell Medical College at the New York Presbyterian Hospital after being awarded a grant in Nutrition and Cancer Prevention by the NIH to investigate the effect of obesity on breast cancer. In the last eight years, she has been relentlessly working as private Clinical Nutritionist creating a dietary regime to improve digestive symptoms especially during chemotherapy in gastrointestinal cancer patients.

Abstract:

In the last decade, interactions between human microbiome and tumor have attracted much interest in trying to understand the characteristics of complex microbial communities, as well as their possible mechanisms through which they are involved in cancer prevention, carcinogenesis and anti-cancer therapy. Cancer patients can benefit from different types of therapeutic strategies. However, the toxicities associated with these therapies can cause dysbiosis, colitis and IBS symptoms, affecting the patient's quality of life and the response to therapy. Several studies identify a compositional and functional imbalance in the intestinal microbial community associated with GI mucositis induced by chemotherapy. Furthermore, signs of a previous dysbiosis may also occur due to the effect of gastric tumors on the digestive system, increasing the risk of systemic infections. It is well known that there are several dietary interventions aimed to improve dysbiosis and IBS symptoms. In this contest, a dietary regime containing low glycaemic index foods, high in soluble fibre, adequate in protein, high in omega-3 containing foods (wild fish and low in omega-6 nuts), dairy free, red and cured meat free was effective in reducing or eliminating IBS symptoms, such as diarrhoea/constipation episodes, and bloating in 80% of the patients analysed (n=146, age18-64, 120 women, 26 men). The purpose of this study was to see if the same dietary regime, in combination with the administration of probiotics containing Lactobacillus rhamnosus, applied to a small number of pancreatic cancer patients at the beginning of their first cycle of chemotherapy will improve the common gastrointestinal side effects to prevent weight loss and dysbiosis. Preliminary results (patients n=10, age 40-75 without metastatic tumours) show that all the patients experience only short diarrheal episodes and tiredness in the two days after the chemotherapy but no further digestive symptoms in the following days or weight loss.

Biography:

Kwang-Won Lee has completed his PhD from Iowa State University and postdoctoral studies from  University of Misssouri. He is a Professor of Korea University. He has published more than 33 papers in SCI(E) journals since 2016 and served as Secretary General of Korean Society of Food Science and Technology in 2107.

Abstract:

Inflammatory bowel diseases (IBDs) are chronic disorders that are characterized by intestinal epithelial in- flammation and injury. Currently, the most employed therapies are antibiotics and anti-inflammatory drugs; however, the side effects limit long-term effectiveness. We evaluated the impact of glucose-lysine Maillard re- action products (Glc-Lys MRPs) on colitis, induced in rats by an administration of 5% dextran sulfate sodium (DSS) in drinking water. Glc-Lys MRPs ameliorate DSS-induced colitis, as determined by a decrease in disease index activity, colon weight/length ratio, nitric oxide levels in serum, recovery of body weight loss, colon length and serum lysozyme levels. Furthermore, Glc-Lys MRPs increase the glutathione content and the activity of glutathione peroxidase, superoxide dismutase and catalase, and inhibit lipid peroxidation and myeloperoxidase activity in colon tissues. In particular, Glc-Lys MRPs suppress the mRNA level of the inflammatory cytokines and nuclear factor-κB in colon tissues. This study suggests the potential of Glc-Lys MRPs in preventing or treating IBDs.

Biography:

Rekha Bhavnani is a 2^nd year nutrition student at London south Bank University. Interested in the health and wellbeing of the population has encouraged her to pursue a career in the field and has a particular interest in probiotics

Abstract:

Biography:

Abstract:

Introduction: The human microbiome and its probiotic constituents have been the subject of many recent studies, primarily concerning their influence on the human health. Alpha and beta glucans are polysaccharide compounds whose immunomodulatory action had been investigated intensively. Several studies conducted within the last decade have found that these compounds also affect human intestinal flora, especially probiotic bacteria, to which they have a prebiotic effect. Researchers found that fungal polysaccharides improve survival of probiotic bacteria under unfavorable conditions. Moreover, it was found that fungal polysaccharides can induce faster growth of probiotic bacteria, which can lead to faster colonization of the human gastrointestinal system. The purpose of this study is to investigate the growth kinetics of different species of probiotic bacteria from the Lactobacillus genus supplemented with fungal polysaccharides.

Methodology: Investigation of bacterial growth was conducted by measuring the increase of bacterial density in cultures on a HIDEX Sense Multi-Technology Microplate Reader, which allowed 24-hour measurement of optical density while shaking and incubating the cultures at 37°C.

Results: We found that all six of the investigated Lactobacillus species display a very similar response to supplementation of growth media with fungal polysaccharides. Supplementation resulted in significant reduction of LAG phase in all six species compared to control samples, combined with increased growth rate (shorter duplication time) in the majority of samples, compared to control. The effect was found to be dose-dependent, culminating at 1% w/w extract. The effect was confirmed using high-purity yeast beta-glucans, which were shown to be effective even at much lower concentrations.

Conclusions: In this study we demonstrated that fungal polysaccharides, namely fungal beta-glucans, induce a significant change in the growth kinetics of different Lactobacillus species– reduction of LAG phase and increase of growth rate. This strong effect can be of great significance in development of future therapies for digestive disorders or development of new pharmaceuticals.

Biography:

Abstract:

The Global Pet Market is fast-growing, in excess of 100 Billion USD, and highly-competitive.  Pet ownership is on the increase, as is the number of multi-pet households.  Pet ownership is also rising in child-less households, including singles, newlyweds, and seniors.  This dynamic is creating more pressure in the humanization of pets, as they frequently act as a substitute for human companionship.  Problem Statement:  As the humanization of pets continues, pet owners take the approach of “What is good for me is good for my pet”, regardless of true impact.  This can result in nutritional challenges, as pet requirements differ from human requirements.  The growing trend in Human probiotic consumption has led to the desire by pet owners to share the same consumption benefits with their pets.  In the highly-competitive Pet Sector, this has resulted in pressure to provide pet food containing probiotics.  Adding probiotics to long-established pet food manufacturing processes has created operational challenges.

Methodology:  When it became legal via patent expiration in the U.S. to apply probiotics in pet food, extensive product development and testing was necessary.  The challenges ranged from ingredient costs to ingredient handling to application points to probiotic survivability. 

Findings:  While operational success has been attained in probiotic applications, the desire for this type of product continues to present challenges that may or may not offset the true dietary benefits.

Conclusions:  Additional testing is recommended to determine the true cost-benefit relationship in pet food, which will ultimately determine future marketing and pricing strategies. 

Biography:

Abstract:

You may be surprised to know that immune system dysfunctionality links too many symptoms and can be said that it covers all of the incurable diseases such as: Low level of immunity within the body is susceptible to cancer, liver disease, tuberculosis, AIDs of HIV and infections from bacteria and germ, etc.; if the immune system is too sensitive, it could lead to allergy, asthma, urticaria and sinusitis; if the body’s immune system does not work right, it could lead to rheumatism, SLE, psoriasis, diabetes with itchiness and digestive system inflammation. So, it’s hard to believe that our own immune system, if not working correctly, could cause so many damages to our body. Our research found that the lack of balance in our body, especially amongst modern people, came from addiction of chemical medicines. Once digested, it destroys all the bacteria in the microbiota group leaving the body unbalanced, without helper, without coordinator. The white blood cell acts abnormally hence, the illness to the body. Today, you can choose your healing method by using microbes to help maintain balance to your body and contain bacteria so that microbiota returns to work. The body will be balanced again and the immune system back to normalcy.

Biography:

Abstract:

Introduction: The human microbiome and its probiotic constituents have been the subject of many recent studies, primarily concerning their influence on the human health. Alpha and beta glucans are polysaccharide compounds whose immunomodulatory action had been investigated intensively. Several studies conducted within the last decade have found that these compounds also affect human intestinal flora, especially probiotic bacteria, to which they have a prebiotic effect. Researchers found that fungal polysaccharides improve survival of probiotic bacteria under unfavorable conditions. Moreover, it was found that fungal polysaccharides can induce faster growth of probiotic bacteria, which can lead to faster colonization of the human gastrointestinal system. The purpose of this study is to investigate the growth kinetics of different species of probiotic bacteria from the Lactobacillus genus supplemented with fungal polysaccharides.

Methodology: Investigation of bacterial growth was conducted by measuring the increase of bacterial density in cultures on a HIDEX Sense Multi-Technology Microplate Reader, which allowed 24-hour measurement of optical density while shaking and incubating the cultures at 37°C.

Results: We found that all six of the investigated Lactobacillus species display a very similar response to supplementation of growth media with fungal polysaccharides. Supplementation resulted in significant reduction of LAG phase in all six species compared to control samples, combined with increased growth rate (shorter duplication time) in the majority of samples, compared to control. The effect was found to be dose-dependent, culminating at 1% w/w extract. The effect was confirmed using high-purity yeast beta-glucans, which were shown to be effective even at much lower concentrations.

Conclusions: In this study we demonstrated that fungal polysaccharides, namely fungal beta-glucans, induce a significant change in the growth kinetics of different Lactobacillus species– reduction of LAG phase and increase of growth rate. This strong effect can be of great significance in development of future therapies for digestive disorders or development of new pharmaceuticals.

Biography:

Abstract:

Introduction: The human microbiome and its probiotic constituents have been the subject of many recent studies, primarily concerning their influence on the human health. Alpha and beta glucans are polysaccharide compounds whose immunomodulatory action had been investigated intensively. Several studies conducted within the last decade have found that these compounds also affect human intestinal flora, especially probiotic bacteria, to which they have a prebiotic effect. Researchers found that fungal polysaccharides improve survival of probiotic bacteria under unfavorable conditions. Moreover, it was found that fungal polysaccharides can induce faster growth of probiotic bacteria, which can lead to faster colonization of the human gastrointestinal system. The purpose of this study is to investigate the growth kinetics of different species of probiotic bacteria from the Lactobacillus genus supplemented with fungal polysaccharides.

Methodology: Investigation of bacterial growth was conducted by measuring the increase of bacterial density in cultures on a HIDEX Sense Multi-Technology Microplate Reader, which allowed 24-hour measurement of optical density while shaking and incubating the cultures at 37°C.

Results: We found that all six of the investigated Lactobacillus species display a very similar response to supplementation of growth media with fungal polysaccharides. Supplementation resulted in significant reduction of LAG phase in all six species compared to control samples, combined with increased growth rate (shorter duplication time) in the majority of samples, compared to control. The effect was found to be dose-dependent, culminating at 1% w/w extract. The effect was confirmed using high-purity yeast beta-glucans, which were shown to be effective even at much lower concentrations.

Conclusions: In this study we demonstrated that fungal polysaccharides, namely fungal beta-glucans, induce a significant change in the growth kinetics of different Lactobacillus species– reduction of LAG phase and increase of growth rate. This strong effect can be of great significance in development of future therapies for digestive disorders or development of new pharmaceuticals.

Biography:

Maria Kardakova is an expert in the fields of Public Health, epidemiology, human nutrition and immunology in the UK. Her aim is to increase collaboration between business enterprises and scientific institutions in order to accelerate innovation in food manufacturing and healthcare.

Abstract:

Kefir is a fermented milk beverage produced by the action of a complex mixture of microorganisms, including lactic acid bacteria (LAB), yeasts and acetic acid bacteria.

According to Rosa et al, 2017, regular consumption of kefir has been associated with improved digestion and lactose tolerance, antibacterial and hypocholesterolemic effects, plasma glucose control, antihypertensive and anti-inflammatory effects, antioxidant, ant carcinogenic and antiallergenic activity and wound healing effects.

•             Kefir contains a wide range of beneficial microorganisms

•             Kefir has thea potential to become a staple item in the dairy category since it is safe, natural, has a low production cost, and can be easily incorporated into the diet.

•             Physiological effects described in the literature support the health-promoting benefits of kefir.

•             In some countries, kefir is a regular standardised option to drink in schools, hospitals, and care establishments.

•             Latest research papers highlight kefir beneficial properties in restoring gut microbiome after the antibiotic treatment, controlling inflammation and increasing the efficiency of immune response as well as having positive effects on the symptoms of constipation. Kefir improves bowel satisfaction scores and accelerates colonic transit which may be a critical point for bedridden patients.

However, starting materials, technological process variables (pH level, temperature and duration of fermentation) and flavouring, affect kefir’s final characteristics such as taste, texture, chemical and microbial composition. Kefir health benefits may vary depending on its bacterial content.

The future of kefir manufacturing include

•             A clear evaluation of kefir’s bacterial content.

•             In vivo studies for better understand the mechanisms of action of kefir in oxidative stress, immune modulatory action, anti-inflammatory properties, modulation of gut microbiota and maintenance of gut integrity.

•             Further animal and clinical studies demonstrating the health benefits of kefir consumption with improved study design, sample size and relative study duration.

•             The interaction between dairy industry and scientific institutions can help with to further solutions for the standardisation of the fermented drinks production.

Biography:

Filip Petrović is a Master’s degree student at the University of Rijeka-Department of Biotechnology, studying Biotechnology in Medicine and having previously graduated as Bachelor of Biotechnology and Drug Research. His area of experience is in dietary supplements, having worked for several years in pharmaceutical companies as a Representative. His scientific background is in research of probiotics and prebiotics, aiming at the development of innovative pharmaceutical products.

Abstract:

Introduction: The human microbiome and its probiotic constituents have been the subject of many recent studies, primarily concerning their influence on the human health. Alpha and beta glucans are polysaccharide compounds whose immunomodulatory action had been investigated intensively. Several studies conducted within the last decade have found that these compounds also affect human intestinal flora, especially probiotic bacteria, to which they have a prebiotic effect. Researchers found that fungal polysaccharides improve survival of probiotic bacteria under unfavorable conditions. Moreover, it was found that fungal polysaccharides can induce faster growth of probiotic bacteria, which can lead to faster colonization of the human gastrointestinal system. The purpose of this study is to investigate the growth kinetics of different species of probiotic bacteria from the Lactobacillus genus supplemented with fungal polysaccharides.

Methodology: Investigation of bacterial growth was conducted by measuring the increase of bacterial density in cultures on a HIDEX Sense Multi-Technology Microplate Reader, which allowed 24-hour measurement of optical density while shaking and incubating the cultures at 37°C.

Results: We found that all six of the investigated Lactobacillus species display a very similar response to supplementation of growth media with fungal polysaccharides. Supplementation resulted in significant reduction of LAG phase in all six species compared to control samples, combined with increased growth rate (shorter duplication time) in the majority of samples, compared to control. The effect was found to be dose-dependent, culminating at 1% w/w extract. The effect was confirmed using high-purity yeast beta-glucans, which were shown to be effective even at much lower concentrations.

Conclusions: In this study we demonstrated that fungal polysaccharides, namely fungal beta-glucans, induce a significant change in the growth kinetics of different Lactobacillus species– reduction of LAG phase and increase of growth rate. This strong effect can be of great significance in development of future therapies for digestive disorders or development of new pharmaceuticals.

Biography:

Dr. Rita Rahmeh is an Associate Research Scientist in the Biotechnology program at Kuwait Institute for Scientific Research (KISR). She obtained her M.S. in Science and Technology in 2007 and completed her Ph.D. in biochemistry and molecular biology with the highest honor in 2010 from University of Montpellier, France. She was a postdoctoral fellow at the Institute of Functional Genomics, France for two years. She has published and presented her research in reputable international journals (10 papers). Her research interest is in the isolation and identification of microbial community present in camel milk and their association with camel health and disease. In addition, she is specialized in the purification and characterization of the antimicrobial peptides as alternatives to antibiotics and synthetic food preservatives.

Abstract:

Food contamination by pathogens may take place at any stage from food production to consumption. In addition, the resistance of foodborne pathogens to commercial antibiotics is increasing. Thus, it is of considerable interest to the food industry to identify antimicrobial agents as natural food preservatives and alternatives to antibiotics.  Our work aimed to investigate raw camel milk as a source of probiotics and antimicrobial agents. Thirty lactic acid bacteria (LAB) were isolated and genetically identified using 16 S rRNA sequencing. The isolated LAB exhibited significant antibacterial effects against tested foodborne pathogens. Further, the ability of these LAB to produce bacteriocins was evaluated. The produced bacteriocins from four isolates were heat tolerant and stable at pH range (2 to 10). Altogether, the isolated LAB and their bacteriocins thus have potential for use as a probiotic or natural food preservatives in the dairy industry.

Biography:

Dr. Shriniwas Gujjarwar is working as Professor and Head of Dept. of Shalyatantra (Surgery) under department of AYUSH, Govt. of  Haryana at shri Krishna Govt. Ayurved College, Kurukshetra, Haryana. He is having 20 years of Academic and Clinical experience in the field of Ayurveda. He has completed her graduation and post graduation in Ayurveda from Dr. Babasaheb Ambedkar University, Aurangabad, Maharastra state with specialization in Shalyatantra. He is having vast knowledge and experience in academic and clinical field and is working as incharge to various academic committees and as a member to various committees constituted by the Govt.of Haryana and CCIM, AYUSH Ministry Govt. Of India. He has presented lectures on various topics as Guest Speaker/ Resource person at national, International conferences, Seminars, ROTPs and CMEs. He has been instrumental in organising seminars / Public conferences on different topics as an organising committee member.

Abstract:

Charaka, Sushruta and Vagbhata Samhita-texts are the fundamental trinity for explanation of deep knowledge regarding various aspects of preventing diseases and illustration of various treatments for various disease conditions in 5000BC. Ayurveda explains Ashtanga Ayurveda- eight pillars of different specialities of treatment for different types of ailments. These are kaya chikitsa- medicinal treatment, Bala chikitsa - paediatrics, Graha chikitsa -  Psycho- somatic diseases, Urdhvaanga chikitsa -(Shalakya)- diseases pertaining to ear, nose, throat, mouth, eye, Shalya chikitsa - surgical treatments / surgeries, Danshtra- toxicology, Jara chikitsa - geriatrics and Vrisha chikitsa - science of aphrodisiacs.  Basic texts of Ayurveda elucidate various types of treatments such as Shamana- medicinal treatment, shodhana-Panchakarma-body cleansing treatments along with some specialised treatments such as Kshara sutra treatment, Agnikarma- Heat therapy- cauterization, Jaluka treatment- leech therapy, Vrana chikitsa- wound management and shalya chikitsa – surgeries and fracture management. In this paper various examples of therapies of Ayurveda like Rejuvination, Panchakarma, Pottalli pindasweda,  Agnikarma, Ksharasutra, Ksharkarma, jaloukavacharana, viddha Chikitsa etc. will be presented with their role in prevention and managment of various diseases. Also as probiotic effect of this therapis as well as Seasonal regimen (Ritucharya).

Biography:

Dr. Vidula Shriniwas Gujjarwar is working as Professor and Head of post graduation Dept. of Rognidana Vikriti Vigyana (pathology) at Ch. Brahm Prakash Ayurved Charak Sansthan, Khera Dabar, Najafgarh, New Delhi (Under Govt. Of NCT , New Delhi). She is having 21 years of Academic and Clinical experience in the field of Ayurveda. She has completed her graduation and post graduation in Ayurveda from University of Pune with Specialization in Rognidana Vikriti vigyana. She is having vast knowledge and experience in academic and clinical field in Ayurveda.  Dr. Vidula is working as incharge to various academic committees and as a member to various committees constituted by the Govt.of  New Delhi, CCIM, AYUSH Ministry Govt. of India. She is as Expert Speaker at national, International conferences, ROTPs and CMEs also havre organised conferences on various topics of Ayurveda in India. Dr. Vidula is Post Graduation Guide and subject expert/ paper setter in the panel of various Universities and Public Service commission and also as subject expert for Syllabus committee of CCIM, Govt. of India.

Abstract:

Ayurveda is science of life which has the aim to preserve the health by preventing diseases and treatment for the illness.

Charaka, Sushruta and Vagbhata Samhita-texts are the fundamental triad for explanation of deep knowledge regarding various aspects to prevent diseases and illustration of various treatments for various conditions ailments. For maintenance of day to day health many effective theories are explained in the name of Dina Charya- daily life style, Ritu charya- seasonal life style, Aahara vidhi visheshayatana -diet regimes and Aachara Rasayana- directions regarding physical and mental conduct.

Probiotic effect could be attained by following the above mentioned regimens and adopting daily and seasonal lifestyle as described in the texts. Which helps to maintain balance of body and mind.

Ayurveda science describes typical diet and dietatic and behaivarial routines based on fundamental body types known as 'Prikriti' or basic body constitution of each and every individual. To follow Ayurveda is to follow probiotic lifestyle this is what is the aim of this paper.

Biography:

Asa Saligupta did his Bachelor from Assumption University, Master from Avila University, USA. He was Past President of Rotary club, committee of Tourism Association, committee of Thai Print Association, etc. He was lecturer at Rajabhat University & Chulalongkorn University, etc. Presently he is working at Inter Trading Manager of Probiotic and Herbal Co., Ltd., Thailand. 

Abstract:

You may be surprised to know that Immune System Dysfunctionality links to many symptoms and can be said that it covers all of the “incurable” diseases such as

1. Low level of immunity within the body is susceptible to cancer, liver disease, tuberculosis, AIDs of HIV and infections from bacteria and germ, etc.
2. If the immune system is too sensitive, it could lead to allergy, asthma, urticaria and sinusitis
3. If the body’s immune system does not work right, it could lead to rheumatism, SLE, psoriasis, diabetes with itchiness and digestive system inflammation

So it’s hard to believe that our own immune system, if not working correctly, could cause so much damages to our body.  Our research found that the lack of balance in our body, especially amongst modern people, came from addiction of chemical medicines.  Once digested, it destroys all the bacteria in the microbiota group leaving the body unbalanced, without helper, without coordinator.  The white blood cell acts abnormally hence the illness to the body.

Today, you can choose your healing method by using microbes to help maintain balance to your body and contain bacteria so that microbiota returns to work.  The body will be balanced again and the immune system back to normalcy.

Biography:

Professor Dr. Osmond Ifeanyi Onyeka completed Doctorate Degree in Medicine (Medicina Alternativa) and about Twenty (25) years’ experience as Practitioner, Teacher, Researcher and Administrator in the Integrative Medical field. He trained in Homeopathy, Medicine, Surgery, Acupuncture, and Naturopathy. He is an editor for International Journal of Medicine and Medical Sciences. (IJMMS).

Abstract:

The Probiotic support is essential in the contextual and effective support management of many common maladies in the African health care systems today; as we grapple with the new realties that Non Communicable Disorders is a much more threat than the hitherto more considered Communicable Disorders and its consequent paradigm shift in managing these disorders.  The pandemic rise in non-communicable disorders can be traced to the under listed factors.

*Life Style Changes, Consumption of Wrong and Poor Diets, Consumption of Social Poisons, Ignorance,  Poor Awareness and many others.

As the incidence of Diabetes Mellitus, Hypertension, Digestive/Allied Disorders, Obesity, Neoplasms, Cardio Vascular Disorders , etc. are on the pandemic rise, hence common sense Holistic or Integrative Protocols for very effective management of these disorders demands that a basic and fundamental aspects of being healthy i.e. Intestinal/Gut  flora Integrity and Support, that have far reaching consequences on health that is way  beyond  the Digestive Sphere is paramount to the effective management of the highlighted disorders, as advocated for by Integrative/CAM or Holistic Medicare.

CAM:  

1962, the World Health Organization (WHO) with others sponsored an international Conference at the University of Kazakhstan, deliberations and understandings in this conference will be a purveyor  to the later Alma Ata declaration in 1978, i.e. global strategy for public health and preventive medicine which epitomized as Health for all by the year 2000 AD,

This strategy entails the use of all available healing methods of both Orthodox, Traditional/Complementary and Alternative Medicine (CAM).

CAM has great prospect in Africa, as it is estimated that over 78% of the African populace relied on TM/CAM practices for their health care needs.

 Challenges:

 *Standard/Proper up to Date Educational Structures, Proper professional and ethical development of CAM Practices/ Practitioners and poor regulatory frame work.

Biography:

Abstract:

A growing body of research suggests that dysbiosis of the gut microbiota induced by environmental pollutants, such as pesticides, could have a role in the development of metabolic disorders.  We have examined the long-term effects of 3 doses of the Roundup(R) herbicide (made of glyphosate and formulants) on the gut microbiota in male and female Sprague-Dawley rats. A total of 141 bacteria families were identified by a 16S sequencing analysis approach. An OPLS-DA analysis revealed an increased Bacteroidetes family S24-7 and a decreased Lactobacillaceae in 8 out of the 9 females treated with 3 different doses of R (N=3). These effects were confirmed by repetitive sequence-based PCR fingerprinting showing a clustering of treated females. A culture-based method showed that R had a direct effect on rat gut microbiota. Cultivable species showed different sensitivities to R, including the presence of a high tolerant or resistant strain identified as Escherichia coli by 16S rRNA sequencing. The high tolerance of this E. Coli strain was explained by the absence of the EPSPS gene (coding glyphosate target enzyme) as shown by DNA amplification. Overall, these gut microbiome disturbances showed a substantial overlap with those associated with liver dysfunction in other studies. In conclusion, we revealed that even an environmental concentration of R (0.1 ppb) has a sex-dependent impact on rat gut microbiome composition and thus warrants further investigation.

Biography:

The presenting author has completed his doctoral degree from the Institute of Pharmacy, Physiology and Pharmacology, University of Agriculture, Faisalabad, Pakistan in year 2011. Thereafter he joined the Department of Microbiology, Government College University, Faisalabad, Pakistan as Assistant Professor. In year 2013 He joined the Department of Physiology as In charge of the department in the same University to date. He has published more than 30 articles in International Journals, presented in more than 15 conferences and won several research projects and international trainings since 2012 to date. He recently received certificate of appreciation and research productivity award.

Abstract:

The gastrointestinal tract is a multifaceted ecosystem host to an assorted and highly evolved microbial community comprised of different microbial species. The interactions that occur between this multifarious microbial community and the host have become the focus of scientific research due to involvement of deficient or compromised microflora in the increased occurrence of illnesses. Probiotics are composite of these live microbial preparations which can be used as supplementation to boost or alter the gut microbial ecology. However the viability and adaptation of these supplemented microbial population is of great concern. Current Project is designed to investigate the efficacy of locally prevailing microbial species (LP group) compared with the commercially available probiotic supplements (IP group) which are imported in nature. The significance was tested regarding the oxidative stress markers, liver enzymes, cholesterol profile and hormonal dynamics in albino wistar rats model. Total oxidant status decreased significantly (P≤0.05) in the LP group as compared to IP and Control (Cont). The TAC was improved (P≤0.05) in LP as compared to the IP group. Liver enzymes AST, ALT and total cholesterol decreased (P≤0.05) in LP group as compared to IP. Growth and luteinizing hormone decreased (P≤0.05) in IP as compared to LP. The use of local probiotic species shows promising results regarding the reduction in oxidative stress, liver enzymes and cholesterol over the imported probiotic species.

Biography:

Jemimah David experienced nutritionist with a demonstrated history of working in the hospital & health care industry. He is skilled in weight management, health promotion, nutritional counselling, management, and clinical nutrition. Strong healthcare services professional with a trained diabetes educator focused in diabetes management.

Abstract:

The health advantages of Prebiotics and Probiotics have long been recognized. Nutrition research has precise specific functional elements of foods that may be beneficial to health, and prebiotics and probiotics are two such substance. As the outcome they have been applied as different kinds products with the food industry having been very engage in studying and supporting them. Although they are available as dietary supplements, it is not required to take special tablets/pills, drinks, or other mixtures to include prebiotics and probiotics to your diet. These two substances are natural ingredients in everyday food. Other researches probiotics (live microorganisms) and prebiotics (food components) have shown promise as treatments for several diseases in both clinical and animal studies, an understanding of the molecular mechanisms behind the direct and indirect effects on the gut immune response will facilitate better and possibly more efficient therapy for diseases. For almost all markets the probiotics have been incorporated in various products, mainly fermented dairy foods. While research continues in this trend for investigating how effective and safe these substances are and how we need to acquire the healthy body and despite the strong scientific evidence involving these microorganisms to different health benefits, further research is still needed in order to show them and assess their safety as well as their nutritional aspects.

Biography:

My research interest is to study the gut microbiota and its modulation to improve metabolic health. Over the last 10 years, I have worked with research groups in 4 different countries. I was first introduced to the concept of probiotics during PhD in India that enticed interest in me about potential of the microbes to improve metabolic health. I was selected for Commonwealth scholarship and went to Imperial College London, UK where I performed dietary interventions and observed how diet affects gut microbiota composition. During my postdoc in University to Gothenburg, I worked with gnotobiotic mouse models (mice that are born germ-free or are colonized with a defined bacterial community) that gave me deeper exploration of role of gut microbiota in mouse physiology. Currently, I am working in University of Copenhagen and investigating gut microbiota-host interaction in the intestinal hormone producing cells (called enteroendocrine cells) using reporter mouse strains.

Abstract:

Gut microbiota is an important environmental factor regulating energy homeostasis and glucose metabolism in mice and humans. Among diverse factors such as exposure to antibiotics, lifestyle, genetics etc., diet is the most important factor in shaping the gut microbiota composition and functions. Probiotics and prebiotics are the dietary components that restructure the gut microbiota and improve host metabolism. Traditionally, probiotics and prebiotics intake is associated with increase in bacterial species such as Lactobacillus and Bifidobacteria.  However, with advances in microbiome research over the last decade, there are many reports indicating novel shifts in the gut microbiota that has led to newer candidate probiotic species. In addition, generating genetically modified probiotic species for targeted delivery of small peptides is also an interesting concept.

Fermentation of prebiotics, non-digestible fiber components of diet, alters the gut microbiota and produces short chain fatty acids as their metabolites. SCFA not only serve as fuel for colonocytes, but also act as signaling molecules and regulate physiological functions at multiple tissue level. Using ex vivo intestinal crypt cultures, it is known that SCFA regulates functions of intestinal hormone producing cells (called enteroendocrine cells), which secrete several hormones involved in regulation of glucose homeostasis and appetite. It will be interesting to understand how dietary fiber fermentation regulates functions of enteroendocrine cells in vivo.

Thus, using data from different projects I am involved with, I will provide an update on the novel concepts in gut microbiome in context of probiotic and prebiotics research.

Biography:

Abstract:

The objectives of the current study were to investigate the effect of totally (100% sesame oil) or partially (50% sesame oil and 50% corn oil) replacing corn oil with sesame oil on Salmonella spp. in mayonnaise stored at 4, 10 or 24 °C and the inhibitory effect of chitosan at 0.5 to 1.0% against Salmonella spp. in mayonnaise. Effect of chitosan on mayonnaise particle size was also investigated. Salmonella cells were not detected in mayonnaise prepared with 50% sesame oil and 50% corn oil or by addition 0.5 to 1% chitosan at and beyond 1 d; however, cells were not detected in mayonnaise prepared 100% corn or sesame oils by 7 d at 24 °C. Further, Salmonella numbers were reduced by approximately ≤ 1.2 log CFU/g in totally or partially sesame oil-treated mayonnaise or in mayonnaise containing 0.5 to 1% chitosan and stored at both 4 and 10 °C compared to mayonnaise prepared with corn oil (control without chitosan). The addition of chitosan enhanced the viscosity of mayonnaise and reduced the particle size of droplets which were 50, 24.1 and 6.1 μm in mayonnase treated with 0, 0.5 and 1.0% chitosan. The results showed that replacing of corn oil with sesame oil in manufacturing of mayonnaise or addition of chitosan have the potential to reduce presence the of Salmonella in this product and enhance the reduction in the particles size and their distribution.

Biography:

Dr. Claudia Gravaghi has fourteen years of progressively advancing career as an academic researcher in nutrition, cancer and metabolic diseases. She worked as research fellow to study the effect of omega-3 on mouse models colon rectal cancer and IBD at the Strang Cancer Prevention Centre at the Rockefeller University. She went on to work at Weill Cornell Medical College at the New York Presbyterian Hospital after being awarded a grant in Nutrition and Cancer Prevention by the NIH to investigate the effect of obesity on breast cancer. In the last 8 years, she has been relentlessly working as private clinical nutritionist creating a dietary regime to improve digestive symptoms especially during chemotherapy in gastrointestinal cancer patients.

Abstract:

In the last decade, interactions between human microbiome and tumor have attracted much interest in trying to understand the characteristics of complex microbial communities, as well as their possible mechanisms through which they are involved in cancer prevention, carcinogenesis and anti-cancer therapy. Cancer patients can benefit from different types of therapeutic strategies. However, the toxicities associated with these therapies can cause dysbiosis, colitis and IBS symptoms, affecting the patient's quality of life and the response to therapy. Several studies identify a compositional and functional imbalance in the intestinal microbial community associated with GI mucositis induced by chemotherapy. Furthermore, signs of a previous dysbiosis may also occur due to the effect of gastric tumors on the digestive system, increasing the risk of systemic infections.

It is well known that there are several dietary interventions aimed to improve dysbiosis and IBS symptoms. In this contest, a dietary regime containing low glycaemic index foods, high in soluble fibre, adequate in protein, high in omega-3 containing foods (wild fish and low in omega-6 nuts), dairy free, red and cured meat free was effective in reducing or eliminating IBS symptoms, such as diarrhoea/constipation episodes, and bloating in 80% of the patients analysed (n=146, age18-64, 120 women, 26 men). The purpose of this study was to see if the same dietary regime, in combination with the administration of probiotics containing lactobacillus Ramnosus, applied to a small number of pancreatic cancer patients at the beginning of their first cycle of chemotherapy will improve the common gastrointestinal side effects to prevent weight loss and dysbiosis Preliminary results (patients n=10, age 40-75 without metastatic tumours) show that all the patients experience only short diarrheal episodes and tiredness in the two days after the chemotherapy but no further digestive symptoms in the following days or weight loss.