Day 1 :
Kaposvar University, Hungary
Keynote: Comparative studies on diverse Propolis samples in order to reveal their antimicrobial feature by means of a novel in vitro human intestinal model
Time : 10:30-11:15
Propolis is a natural product deriving from plant resins collected by honeybees. Propolis has been applied in the traditional medicine since ancient times, and at present gains growing popularity in healthy foods owing to its beneficial composition and plausible antimicrobial character. In this paper the antimicrobial properties of four different Hungarian propolis samples and their extracts were examined. We investigated the effects of various Hungarian propolis samples on a model microbiota of the large intestine. Until recently, only very few data was published about the impact of propolis on intestinal bacteria.
Agar diffusion test was applied to assess the inhibition zones in order to evaluate the impact of propolis samples on various bacteria strains. Influence of digestion on the antimicrobial activity was assessed by means of an improved in vitro model system simulating the digestion process by a three-step procedure.
Most of the investigated propolis samples exhibited inhibitory activity against the tested bacteria subsequent to the simulated digestion procedure, so digestion appears to have no decisive influence on the antibacterial properties of propolis. Some specific bacterial strains did not prove to be susceptible to propolis in certain concentrations.
Depending on the propolis concentration, the tested bacterial strains proved to be sensitive against the propolis samples of different geographical origin, except for E. coli. The largest inhibition zones were noticed for propolis denoted as “Z” and “B”, followed by “D” and “E” samples. Additionally the Gram negative Bacteroides fragilis showed susceptibility against bee glue. The soluble part of digested propolis samples did not inhibit the growth of E. coli strain, but at the same time it showed activity against all the other tested bacteria. Enterococcus faecium and E. coli displayed resistance against the insoluble part of the digested propolis, whereas the other investigated 10 bacteria exhibited sensitivity.
Based on our results it might be stated that the actual biological impact of propolis samples of diverse origin can just be accurately estimated if well-tailored model studies are performed on representative human intestinal bacteria. On the basis of the current knowledge, in this paper we pointed out the prospects of applicability of selected propolis samples for manufacturing functional foodstuffs of beneficial physiological features in the future.
Shri Krishna Govt. Ayurved College, Haryana
Time : 11:35-12:20
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.
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).
- Probiotics: Applications and Challenges | Nutrition | Animal Nutrition
Location: Prague, Czech Republic
Inter Trading Manager of Probiotic and Herbal Co., Ltd., Thailand
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.
Bio-tiful Dairy Ltd., UK
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.
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.
Italian Medical Center, 58 South Molton St, London
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.
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.