Research and Review Abstract Samples

Abstract Sample 1 (Research):

Diacylglycerol for Obesity: Serotonin hypothesis

Hidekatsu Yanai¹, Hiroshi Yoshida², and Norio Tada³, Yuji Hirowatari⁴

¹Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 21567-0345, Japan;

²Department of Laboratory Medicine, Jikei University School of Medicine, Chiba, 31567-0345, Japan;

³Internal Medicine of Metabolism and Nutrition, Jikei University Graduate School of Medicine, Chiba, 41567-0345, Japan;

⁴Bioscience Division, TOSOH Corp, Kanagawa, 51567-0345, Japan

Corresponding Author: Hidekatsu Yanai, Ph.D., Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 21567-0345, Japan

Keywords: diacylglycerol, intestine, obesity, serotonin, thermogenesis

Background: Diacylglycerol (DAG) oil is a natural component of various edible oils. DAG has been reported to prevent obesity through a variety of potential mechanisms in comparison with triacylglycerol (TAG) in humans. An increase in postprandial energy expenditure (EE) is proposed to be one of the mechanisms underlying this effect of DAG. Up-regulated mRNA expressions associated with EE by DAG in the small intestine may explain increased postprandial EE. The small intestine seems to contribute to changes in EE by DAG. We previously studied plasma serotonin, which is mostly present in the small intestine and mediates sympathetic thermogenesis. We found that DAG ingestion increases plasma serotonin levels by approximately 50% compared to TAG ingestion.

Objective: To understand the molecular mechanisms for DAG-induced increase in serotonin and EE, we investigated effects of DAG on serotonin release and expressions of genes associated with EE, using the human intestinal cell line.

Methods: The intestinal cell line, the Caco-2 cells, was incubated with medium containing 1-monoacylglycerol (1-monooleyglycerol [1-MOG]) and 2-monoacylglycerol (2-monooleylglycerol [2-MOG]), distinctive digestive products of DAG and TAG, respectively. We measured serotonin release from the Caco-2 cells using a newly developed high-performance liquid chromatography. Further, we studied effects of 1-MOG, 2-MOG, and serotonin on expressions of mRNA associated with EE (acyl-CoA oxidase [ACO], medium-chain acyl-CoA dehydrogenase [MCAD], fatty acid translocase [FAT], and uncoupling protein-2 [UCP-2]), by the Real-Time quantitative RT-PCR system.

Results: 100 mM 1-MOG significantly increased serotonin release from the Caco-2 cells compared with the same concentration of 2-MOG by approximately 37% (P<0.001). Expressions of mRNA of ACO, FAT, and UCP-2 were significantly higher in 100 mM 1-MOG-treated Caco-2 cells than 100 mM 2-MOG-treaed cells by approximately 13%, 24%, and 35%, respectively. Expressions of mRNA of ACO, MCAD, FAT, and UCP-2 were significantly increased in 400 nM serotonin-treated Caco-2 cells as compared with the Caco-2 cells incubated without serotonin by approximately 29%, 30%, and 39%, respectively.

Conclusion: Our study demonstrated that a hydrolytic product of DAG increases serotonin release from the intestinal cells and enhances expressions of genes associated with b-oxidation (ACO, MCAD), thermogenesis (UCP-2) and fatty acids metabolism (FAT). Furthermore, this study revealed that serotonin also enhances expression of these genes, proposing a new molecular biological mechanism for DAG-mediated anti-obesity effect. Serotonin may play an important role in DAG-mediated prevention of obesity.

(Please note: the portion below is required for our records, but will not appear in the published abstract. The entire abstract should have a maximum of 1000 words (including extra information about authors). Please use Times New Roman Font 12 for the entire abstract.

FFC's 32^nd International Conference:

Corresponding Author:
Hidekatsu Yanai, Ph.D., Professor, Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 01567-0345, Japan, e-mail: hy@gmal.com, phone number: (001) 469-441-8272, secondary phone: (866) 464-6955

Main Presenting Author:
Hidekatsu Yanai, Ph.D., Professor, Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 01567-0345, Japan, e-mail: hy@gmal.com, phone number: (001) 469-441-8272, secondary phone: (866) 464-6955

Co-authors:
Hiroshi Yoshida, MD, Ph.D., e-mail: hyoshida@gmal.com

Yuji Hirowatari, Ph.D., e-mail: yhir@gmal.com

Norio Tada, MS, e-mail: mtada@gmal.com

Presentation Type (please choose): Oral or poster, in-person or virtual

In-person or Virtual Presentation (please chose one): In-person or virtual

Session (please choose one): Choose one from the conference website

**Click here to download/edit the Research Abstract Sample document: Abstract Sample 1

Abstract Sample 2 (Review):

Definition for functional food by FFC: Creating functional food products using new definition

Danik Martirosyan and April Mitchell

Functional Food Center/Functional Food Institute, Dallas, TX, 75254, USA

Corresponding Author: Danik M. Martirosyan, Functional Food Center/Functional Food Institute, Dallas, TX, 75254, USA

Keywords: Functional food definitions, bioactive compounds, biomarkers

ABSTRACT:
Healthcare costs in industrialized countries are soaring as a result of rising average life expectancies and epidemics of specific chronic diseases. As the public pursues ways to become healthier and improve quality of life, functional food science has become an intriguing field of research and topic of debate to combat certain chronic diseases cost-effectively. While steps are being taken to develop and research functional food consistently across the globe, there is still not a shared international or conclusive definition of functional food. The term “functional food” was first coined in Japan in the 1980’s and the science expanded to EU and the United States quickly. However, the term “functional food” has since been the center of confusion in scientific and consumer discussions due to shifting definitions. Inconsistent definitions in the literature and government legislation have posed challenges for the development of functional food science and have caused public doubt in the effectiveness of functional food as a potential strategy for chronic diseases.

Here, the Functional Food Center’s new definition for “functional foods” was revised to: “Natural or processed foods that contains known or unknown biologically- active compounds; which, in defined, effective non-toxic amounts, provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease” [1,2]. In this latest version of our definition, we added the phrase “in effective non-toxic amounts” to highlight the significance of bioactive compound dosage in the consumption of functional food. This new definition of functional food by the Functional Food Center can improve communication and collaboration between the scientific, medical communities, food industry, and the public to legitimize functional food science globally.

References:

1. Danik M. Martirosyan and Jaishree Singh, A new definition of functional food by FFC: what makes a new definition unique? Functional Foods in Health and Disease 2015; 5(6):209-223
2. Danik M. Martirosyan and Jaishree Singh, Introduction to Functional Food Science, Third Edition, Edited by Martirosyan DM, Dallas: Food Science Publisher; 2015:10-24

(Please note: the portion below is required for our records, but will not appear in the published abstract. The entire abstract should have a maximum of 1000 words (including extra information about authors). Please use Times New Roman Font 12 for the entire abstract.

FFC's 32^nd International Conference:

Corresponding Author: Danik Martirosyan, Ph.D., Research and Development Department, Functional Food Institute, Dallas, TX, 75254, USA, e-mail: ffc@functionalfoodscenter.net, phone number: (001) 469-441-8272, secondary phone: (866) 202-0487

Main Presenting Author:
Danik Martirosyan, Ph.D., Research and Development Department, Functional Food Institute, Dallas, TX, 75254, USA, e-mail: ffc@functionalfoodscenter.net, phone number: (001) 469-441-8272, secondary phone: (866) 202-0487

Co-authors:
April Mitchell, BSc, e-mail: ffc@functionalfoodscenter.com

Presentation Type (please choose): Oral or poster, in-person or virtual

In-person or Virtual Presentation (please choose one): In-person or virtual

Session (Choose one from the conference website): 

**Click here to download/edit the Review Abstract Sample document: Abstract Sample 2