Day 1 :
Keynote Forum
Fatemeh Zarei
Halal Research Center Islamic Republic of Tehran, Iran.
Keynote: Optimization and identification of cultivation conditions and the possibility of producing probiotic microorganisms producing GABA (gamma-aminobutyric acid) from indigenous dairy of west of Iran and using in whey protein drink
Time : 09.00 am
Biography:
I am Fatemeh Zarei from Iran, I got my PhD in food science and now working in Food and Drug Administration (FDA). I pubblished 3 articles from my PhD thesis.
Abstract:
Isolation and identification of probiotic bacteria from native strain have a very important role in the food industry as well as increasing the health of the community. Lactic acid bacteria play a pivotal role in fermentation processes. One of the metabolites produced by this starin of bacteria is gamma aminobutyric acid (GABA). It has a variety of physiological functions such as the induction of hypertensive, diuretic, anti-depression, and tranquilizing effects. The general objective of this research was to optimize and identify the conditions of cultivation and the possibility of producing probiotic microorganisms producing GABA from indigenous Iran to be utilized in whey protein drink. In the first part of this study, 50 bacterial samples from indigenous dairy products (yogurt, dough, cheese and butter) were isolated in western Iran. Initial diagnostic tests including stain gram, oxidase and catalase tests were performed to detect lactic acid bacteria. Results showed that only 10 strains were gram positive, negative catalase and negative oxidase, and were known as Lactic Acid Bacteria (LAB). Then, probiotic properties including acid resistance, bile, gastric juice, and hemolysis inactivity and L-arginine hydrolysis were evaluated. Three LAB samples with strong probiotic properties were selected from them, followed by identification of the primers with 16SrDNA by sequencing and drawing phylogeny tree, the results showed that Lactobacillus paracaosi, Lactobacillus plantarum and Pediococos acidilactici strains isolated from yogurt and dough and cheese, respectively, had the highest probiotic properties. In the second part, the concentration of GABA production by probiotic bacteria was evaluated by HPLC in two media of MRS Broth and whey protein. Based on HPLC results, Lactobacillus plantarum, grown in MRS broth had shown the highest concentration of GABA production with 115.4 ppm. In order to increase the amount of GABA produced, the conditions of the culture medium (temperature range (30 to 50 °C), pH (4 to 6), time (12 to 72 h) and glutamic acid concentration (25 to 250 mM) were optimized. The optimized conditions resulted in an increase in the production of GABA to reach170.942 ppm. In the third part of this study, the bacterium was added under optimal conditions of culture medium at 37.77 °C, pH 5.19, 250 mM glutamic acid and 72 hours in whey protein drink containing concentrate of banana and strawberry, and the viability properties, production GABA and its sensory evaluation within 30 days. The results of this study showed that the highest viability rate on the on day 30 of whey drink with strawberry at 25°C was (8.1Log10cfu / ml) and the highest amount of GABA on day 30th of production of whey drink containing banana stored at 25°C (195.5ppm). A sample of whey drink containing banana stored at 25°C was recognized as a superior treatment due to higher levels of GABA. In conclusion, Using indigenous and resistant species of probiotic bacteria and optimizing bacterial growth conditions, more GABA can be produced in food products and a positive step towards the development of pragmatic products and the promotion of consumer health.
- Probiotics, Strains of Probiotics, Biological effects of probiotics,Mechanisms of Probiotics.
Location: WEBINAR
Session Introduction
Alazar Essayas Nebyou
Sharda university school of Basic Science and Research
Title: Acid and salt tolerance of lactic acid bacteria isolated from milk.
Biography:
Alazar Essayas Nebyou is a 29 years old young PhD scholar perusing his PhD in industrial biotechnology from Sharda University. Alazar has been working on the functional food especially lactic acid bacteria.
Abstract:
Lactic acid bacteria (LAB) are the main part of probiotics, intestinal microflora, and dairy products which exhibit to survive in distinct environments. Milk samples were collected from local dairy farms. Samples were collected using sterile test tubes and transported to a laboratory in the icebox for further biochemical characterization. Gram test and Catalase activity was studied after distinct colonies was sub cultured to pure colonies following standard gram and catalase test protocols. Subsequently, these bacteria were characterized for their growth capabilities at a different salt concentration (5%, 10%, and 15%) and temperature (15°C, 30°C, 45°C). Acid tolerance activity of isolates was studied by growing the colonies in MRS broth adjusted to pH 3 and pH 7.2 (control).All isolates were found gram-positive, catalase negative and non-motile, convex elevation and entire margin. BCM1, BCM3, BBM3, and BGM1 have cocci creamy white colonies on MRS agar plate. In this study, all the isolated probiotic candidates were able to grow at 5-10% NaCl concentration, whereas fairly grow at 10% concentration but completely failed at 15% NaCl concentration. The result indicated that all seven isolates studies showed good tolerance to acidic pH 3.0. BCM2, BBM3 and BGM1 record the highest acidic resistance viability percentage 94.9%, 92.7%, and 91.8% respectively while BCM3 has the lowest acidic resistance with viability percentage of 87.4%. Hence study concludes lactic acid bacteria isolates from bovine milk exhibited tolerance against acidic pH and sodium chloride concentrations providing baseline information for future studies about the therapeutic potential LAB from bovine milk.
Dr Nivedita Sharma
Dr Y S Parmar university of Horticulture & Forestry, Nauni, Solan, H.P., India
Title: Probiotic enriched functional foods and their nutritional aspects
Biography:
Dr Nivedita Sharma is working as Professor and Head in the Department of Basic Sciences, Dr Y S Parmar university of Horticulture and Forestry Nauni, Solan (H.P.) –India. She has 25 years of teaching and research experience in Microbiology discipline. She is actively involved in the research area of probiotics, functional foods, neutraceutical and biofuels. She has guided many MSc and PhD students. She has published more than 200 publications in International and National journals and Proceedings. She is an active organizing committee member for seminars, conferences, workshops of the department and university. She is the recipient of many National and International awards. She is the member of many prestigious societies.
Abstract:
Probiotic enriched functional foods are health promoting foods that contain bioactive compounds and having pleasant aroma, flavor and texture and maintain the equilibrium and intestinal microflora. Fermented foods and beverages have diversity in cultural preferences and traditions found in the different geographical areas, where they are produced. Ethnic food of Indian Himalayas is rich in fermented practices but hardly has ever been explored to assess the diversity of lactic acid, their characterization as effective probiotics with therapeutic potential. Fermented food is rich in lactic acid bacteria which have GRAS status conferred by WHO. Most of them when evaluated qualify the status of good probiotics and have been found to play a significant role in promoting health of consumers. These probiotics can further be exploited to prepare a range of functional foods with special focus on improving health besides nutrition. In the present study, different novel strains of LAB have been isolated, identified and characterized from traditional fermented foods of Indian Himalayas with unique therapeutic properties and explored to design functional foods. Different ethnic foods of Indian Himalayas viz. dairy products and alcoholic beverages were explored for isolating Lactic acid bacteria on MRS agar. These isolates were further characterized as probiotics by analyzing their primary and secondary attributes and antimicrobial activity. Potential strains showing high score as probiotics were identified using 16SrRNA gene technique. Their therapeutic potential in terms of antioxidant activity, cholesterol reduction and anti carcinogenic nature has been assessed. The potential probiotic strains out of them were selected for functional food preparation. The probiotic enriched food products viz fruit juices/ yoghurt had been prepared. Their respective recipes were standardized and products formulated had been adjudged for their nutritional profile, sensory as well as viability of probiotics during storage period. Their compositional analysis i.e. Antioxidants , Proteins, Dietary fibers, Ascorbic acid, TSS, Total sugars, Carbohydrates , pH and Fats etc. had been accomplished to label these products as health promotor in nature. Bioavailability of probiotics in free form and encapsulated matrices was compared to ascertain them effective as per WHO recommendation i.e. probiotic load of 108CFU/ml in the samples. The novel strains of probiotics used in food products were L. paracasei S1 (free), L. rhamnosus KC6 (free) , L. paracasei S1 + L. rhamnosus KC6 , L. paracasei S1 (encapsulated), L. rhamnosus KC6 (encapsulated), L. paracasei S1+ L. Rhamnosus KC6 (encapsulated), P. pentosaceous LB-CC, P. pentosaceous LB-WC, P. acidilactici Ch and P. damnosus 107 which had been isolated, identified, registered with NCBI, US for respective accession numbers, characterized for their probiotic attributes along with their safety assessment in our research laboratory.
Ghattargi Vikas C
National Centre for Cell Science (NCCS), Pune- India.
Title: Comparative Genome Analysis Reveals Important Genetic Factors Associated with Probiotic Property in Enterococcus faecium strains
Biography:
Working on population specific probiotics and my work includes performing isolations and both in-vitro and in-vivo characterizations. I am also well acquitted with genomics and comparative genomes. My objective is to use an integrated approach to understand the diversity and functional capacities of human gut microbiota in health and disease.
Abstract:
Enterococcus faecium though commensals in human gut, few strains provide beneficial effect to humans as probiotics, few are responsible for nosocomial infection and few as non-pathogens. Comparative genomics of E. faecium will help to reveal the genomic differences responsible for the said properties. In this study, we compared E. faecium strain 17OM39 with a marketed probiotic, non-pathogenic non-probiotic (NPNP) and pathogenic strains. The core genome analysis revealed, 17OM39 was closely related with marketed probiotic strain T110. Strain 17OM39 was found to be devoid of known vancomycin, tetracycline resistance genes and functional virulence genes. Moreover, 17OM39 is ‘less open’ due to absence of frequently found transposable elements. Genes imparting beneficial functional properties were observed to be present in marketed probiotic T110 and 17OM39 strains. Additional, genes associated with colonization within gastrointestinal tract were detected across all the strains. Beyond shared genetic features; this study particularly identified genes that are responsible to impart probiotic, non-pathogenic and pathogenic features to the strains of E. faecium. The study also provides insights into the acquired and intrinsic drug resistance genes, which will be helpful for better understanding of the physiology of antibiotic resistance in E. faecium strains. In addition, we could identify genes contributing to the ability of 17OM39 E. faecium isolate to be a potential probiotic.
Deanna Mulvihill
Deanna L Mulvihill, RN PhD, TLI Foundation, USA
Title: Women, trauma and alcohol dependency: Connections and disconnections in alcohol treatment for women
Biography:
Deanna Mulvihill has her expertise in evaluation and passion in improving the health and wellbeing. Her open and contextual evaluation model based on responsive constructivists creates new pathways for improving healthcare. She has built this model after years of experience in research, evaluation, teaching and administration both in hospital and education institutions. The foundation is based on fourth generation evaluation (Guba& Lincoln, 1989) which is a methodology that utilizes the previous generations of evaluation: measurement, description and judgment. It allows for value-pluralism. This approach is responsive to all stakeholders and has a different way of focusing.
Abstract:
Statement of the Problem: Women who have experienced intimate partnerviolence (IPV) are at greater risk for physical and mental health problems including posttraumatic stress disorder (PTSD) and alcohol dependency. On their own IPV, PTSD and alcohol dependency result in significant personal, social and economic cost and the impact of all three may compound these costs. Researchers have reported that women with these experiences are more difficult to treat; many do not access treatment and those who do, frequently do not stay because of difficulty maintaining helping relationships. However, these women’s perspective has not been previously studied. The purpose of this study is to describe the experience of seeking help for alcohol dependency by women with PTSD and a history of IPV in the context in which it occurs. Methodology & Theoretical Orientation: An inter subjective ethnographic study using hermeneutic dialogue was utilized during participant observation, in- depth interviews and focus groups. An ecological framework was utilized to focus on the interaction between the counselors and the staff to understand this relationships and the context in which it occurs. Findings: The women in this study were very active help seekers. They encountered many gaps in continuity of care including discharge because of relapse. Although the treatment center was a warm, healing and spiritual place, the women left the center without treatment for their trauma needs and many without any referral to address these outstanding issues. Conclusion & Significance: Women with alcohol dependence and PTSD with a history of IPV want help however the health and social services do not always recognize their calls for help or their symptoms of distress. Recommendations are made for treatment centers to become trauma- informed that would help this recognition.