3^rd Euro-Global Summit on Probiotics & Nutraceuticals August 24-25, 2022 Barcelona, Spain

Biography:

Khan Shahrukh, PhD, is living in New Delhi, Bachelor of Science (Honors) Microbiology-2016 SSN College, University of Delhi, India. He has done Master of Science Microbiology-2018 Department of Microbiology, University of Delhi, India, PhD Neuroimmunology. Currently he is working on a project entitled - "Positive and Negative Host-Microbes Interaction during Malaria Infection".

Abstract:

Plasmodium, the parasitic cause of malaria, is a global pathogen, annually causing many million infections and million deaths. As drug resistance continues, to develop, and no effective vaccine is available, it is critical to understand the factors underlying the severity of this disease. Recent publications have pointed to interactions between the gut microbiota and malaria. With this in mind, we have studied the role of the gut microbiota in cerebral malaria infection particularly its role in Blood brain Barrier Integrity. Members of the gut microbiota express the glycan Galα1-3Galβ1-4GlcNAc-R (alpha-gal) on their surface, which induce anti-alpha-gal antibodies. Plasmodium sporozoites, but not merozoites, also express alpha-gal on their surface, and the presence of anti-alpha-gal IgM antibodies correlates with moderate protection against malaria in humans.

In addition, showing the direct link between Human gut microbiota and Plasmodium infection, Gut bacteria also regulate the development and function of the immune system, metabolic and nervous systems through ‘gut–brain axes. Blood brain barrier is the main site between brain tissue and host circularity system. During cerebral malaria the blood brain barrier become rapture and lead to the cascading effect of Immune system like cytokine burst, which eventually result in cerebral edema? Gut bacteria directly affect Blood brain barrier, which has components like Microglia, Astrocytes, and endothelial cells. Some SCFAs Producing bacteria restore the microglial morphology and function. Bifidobacterium spp. showed that these bacteria influence microglia development and activation. These all proof indicate the link between gut–brain axes and the integrity of blood brain barrier.

Biography:

Pamelah Kihembo is a Public Health Nutritionist with a Master’s degree in Public Health Nutrition and a Bachelor's degree in Human Nutrition and Dietetics, both from Makerere University, Uganda. She is currently work with Victoria University as a Head of Department for Public Health and Nutrition.

Abstract:

It was a cross sectional study, PPS sampling applied to select number of participants per HIV clinic and respondents were sampled consecutively in each clinic. A structured questionnaire was used to collect data on the respondent characteristics while the FAO’s IDD questionnaire used to collect the 24-hour dietary intake. Data were analyzed using both MS Excel 2010 and STATA version 14 software. Descriptive statistics were applied for univariate analysis. Modified Poisson was used to determine the factors associated with MDD. The study was approved by the Makerere University School of Public Health Review Board and informed consent obtained from the respondents before interviews.

Biography:

Bumba Erinest is currently a student at Bayero University, Kano Nigeria studying a Master degree in Public Health Nutrition and Policy. He holds a Bachelor's degree in human Nutrition from Makerere University. He currently does voluntary work with Nutrition Society of Uganda and World Public Health Nutrition Association. He is also at intern at UGANDA'S Ministry of Health Kampala. Formally, he worked as a Nutrition officer and Deputy Analyst with Action Against Hunger International. He has extensive experience working in emergency nutrition interventions, Nutrition programing and policy and advocacy for Nutrition.

Abstract:

Acute malnutrition is a global public health issue, affecting millions of people worldwide. Currently, 47 million (6.9%) of children under five years are wasted, of which 14.3 million (2.1%) of them are severely wasted (Bank and Joint, 2020). In Africa, 12.7 million (6.4%) of children under five years are wasted and 3.5 million (1.8%) of them severely wasted; with West Africa accounting for the highest number 4.8 million (7.5%) wasted and 1.1 million (1.8) severely wasted (Bank and Joint, 2020). Children living with chronic infectious diseases like HIV/AIDS and tuberculosis and those living under emergency conditions are the most affected with wasting. Additionally, despite the presence of clear management/treatment protocol for Severe Acute Malnutrition using Ready to Use Therapeutic Foods (RUTFs), coverage of the treatment for SAM is very low due to persistent inadequate availability of RUTF. Also, the imported RUTF is very expensive for the low income Countries to afford making it difficult for SAM children to access the treatments they require. This therefore calls for development of cost-effective local solution for the treatment of SAM, thus the proposed development of RUTF. The therapeutic food product shall be formulated from ten commonly available foods, sugar and vegetable oil, using the creative formulation software; “Concept 4-ED Creative Formula concepts- LLC’. Three recipes with nutrients composition closest to standard RUTF shall be selected from the formulations, each recipe prepared independently and mixed to form three different food products. The nutrients composition of the developed products shall be analyzed, sensory evaluation conducted and the three formulated products shall be tested for their effectiveness in mice using standard RUTF as control.

Biography:

Pragya Pandey is working as Assistant professor (Food Technology and Nutrition) at Lovely Professional University, Punjab, India. She obtained her doctorate in Food and Nutrition from Punjab Agricultural University, Ludhiana and Masters from University of Agricultural Sciences, Dharwad, Karnataka and B.Sc. from Narendra Deva University of Agriculture and Technology, Faizabad, Uttar Pradesh, India. Her master’s research work was supported by Minister of Foreign Affairs of Canada through the Canadian International Food Security Research Fund (CIFSRF). She received DST-INSPIRE fellowship from Govt. of India for her doctoral degree. She has been awarded national and international fellowships such as CSIR Foreign Travel grant, MASHAV fellowship for her participation in International trainings and conference.

Abstract:

Black carrot is a purplish-black root vegetable grown in northern part of India. This crop is a considered as functional food as it contains an abundant amount polyphenols and minerals. Despite the extraordinary nutritional and nutraceutical profile of black carrot, the utilization of this crop this limited to the production of fermented beverage (Shikanji). In the present study, an effort has been made to study the suitability of black carrot into traditionally red carrot based popular products particularly Halwa (Pudding) and Burfi (dense milkbased sweet). Black Carrot Halwa (BCH) and Black Carrot Burfi (BCB) were developed using standard methods. In BCH, 100% black carrot was used, however in BCB; condensed milk was replaced at 10, 20, 30, 40 and 50% level with red and black carrot pulp. The developed product was analyzed for sensory attributes. The most acceptable product was further analyzed for mineral content, bioactive compound content and shelf life stability. The sensory analysis by the panelists showed that BCH was equally acceptable as traditional red carrot Halwa however; BCB was highly acceptable up to 30 percent level of black carrot pulp incorporation. Estimation of mineral content revealed that both BCH and BCB had significantly higher Mg, Fe and Zn content as compared to red carrot based similar product. BCH and BCB further reported very high levels of anthocyanins, totals phenols, flavonoids and significantly higher antioxidant activity than red carrot based similar product. The storage analysis revealed that BCH was most acceptable up to 10 days and BCB for 30 days of storage at refrigerated condition. Hence, the present study recommends that black carrots have potential use as ingredient in different food products. It helps to improve food quality by providing a diet rich in bioactive compounds, which are beneficial for human health.