19th International Conference of FFC - 7th International Symposium of ASFFBC

Functional and Medical Foods, Bioactive Compounds and Biomarkers:
Longevity and Quality of Life


November 17-18, 2015, Kobe University, Kobe, Japan


Along with Kobe University (Japan), Functional Food Center is pleased to announce its 19th International Conference, "Functional and Medical Foods, Bioactive Compounds and Biomarkers: Longevity and Quality of Life". This will be held at Kobe University, Kobe, Japan, on November 17-18, 2015. The conference will bring together experts in medicine, biology, and the food industry to discuss the Functional Foods, Longevity and Quality of Life.

Kobe University, Kobe, Japan

Main Conference Topics/Sessions

Bioactive compounds

1. Bioactive food compounds: sources and potential health benefits
2. Discovery of bioactive components
3. Bioactive compounds: delivery in every day foods and beverages
4. Bioactive compounds and foods in prevention of chronic inflammation
5. Safety aspects of bioactive compounds and functional foods

Biomarkers

6. Biomarkers and functional foods efficiancy
7. The effects of bioactive compounds on biomarkers of chronic diseases

Functional and medical foods for the management of chronic diseases

8. Functional foods for CVD
9. Functional foods for diabetes
10. Functional food and obesity
11. Functional foods for cancer
12. Functional foods for mental and neurological disorders
13. Functional foods and management of metabolic syndrome

Medical foods

14. Discovery of medical foods
15. Medical foods for chronic diseases

Probiotics, prebiotics and intestinal environment

16. Probiotics, prebiotics and functional food products
17. Microbiota, GI disorders, probiotics and prebiotics
18. Probiotics and prebiotics as bioactive compounds in functional foods
19. Advancements in nutraceutics, probiotics and prebiotics
20. Probiotics, prebiotics, diet, functional and medical foods, and the microbiome
21. Dairy functional foods

Carotenoids

22. Carotenoids as a source of functional and medical food
23. Carotenoids and human health: beta-carotene, lycopene, lutein, zeaxanthin, etc.

Flavonoids

24. Flavonoids as a source of functional and medical food
25. Epigallocatechin (EGC), Epicatechin Gallate (ECG), and Epigallocatechin Gallate (EGCG)

Regulatory issues and health claims

26. Regulatory issues and barriers
27. Legislation on health claims: healthy, functional and medical foods

R&D: Functional and medical foods

28. Development of new functional and medical food products with bioactive compounds


Conference Organizing Committee

Co-chairman: Yasuhito Shirai, PhD, Professor, Graduate School of Agricultural Science, Department of Agrobioscience, Kobe University, Kobe, Japan

Co-chairman: Danik M. Martirosyan, PhD, Founder, Academic Society for Functional Foods and Bioactive Compounds; President, Functional Food Center/Functional Food Institute; Editor-In-Chief, The Journal of Functional Foods in Health and Disease, Dallas, TX, USA

Hitoshi Ashida, PhD, Professor, Graduate School of Agricultural Science, Department of Agrobioscience, Kobe University, Kobe, Japan

Masashi Mizuno, PhD, Professor, Graduate School of Agricultural Science, Department of Agrobioscience, Kobe University, Kobe, Japan

Ro Osawa, PhD, Professor, Division of Bacteriology, Graduate School of Medicine, Kobe University, Kobe, Japan

Ken-ichi Yoshida, PhD, Professor, Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan

Kanekanian Ara, PhD, Department of Healthcare and Food, Cardiff School of Health Sciences, Cardiff Metropolitan University, Cardiff, UK

Garth L. Nicolson, PhD, Professor, President, Chief Scientific Officer and Research Professor of Molecular Pathology, the Institute for Molecular Medicine, S. Laguna Beach, CA, USA (Garth Nicolson is the world's leading authority on cellular medicine; author of more than 600 medical and scientific publications)

Jin-Rong Zhou, PhD, Associate Professor of Surgery, Harvard Medical School, Director, Nutrition/Metabolism Laboratory, Beth Israel Deaconess Medical Center, Boston, MA, USA

Kamon  Chaiyasit, PhD, Program Director, Integrative Functional Nutrition and Wellness Center, Pathumthani, Thailand


Welcome Letter

We are pleased to announce that the 19th International Conference of Functional Food Center will be held from the 17th to the 18th of November, 2015 in Kobe, Japan.

The concept of functional foods started in Japan during the 1980’s, and the Japanese government, known as “the Ministry of Health and Welfare”, established Food with Health Claims (FHC) in 2001. FHC originally consisted of Food for Specified Health Uses (FOSHU) and Food with Nutrient Function Claims (FNFC). FOUSHU is called “TOKUHO” (TOKUtei HOken-you shokuhin) and has become very popular for many Japanese consumers. Since then, new categories have been added, such as Qualified FOSHU, Standardized FOSHU and Reduction of Disease risk FOSHU. The development of laws regarding functional foods by Japanese government reflects great interests of Japanese people on “Food and Health”. The background in Japan enables us to develop high-level scientific research on functional foods. However, there are still several issues, including human safety and lack of scientific evidence.

In addition to Japan, other countries developed the field of functional foods based on their science and established their own system. The international conference is a good opportunity to compare and discuss the systems of functional foods, and to share the recent knowledge on bioactive molecules. We believe it will lead to improvement of longevity and quality of life.

On behalf of the organizing committee of the 19th International Conference of Functional Foods, I sincerely invite everyone interested in the field of Functional and Medical Foods to take part in this event, and to reserve extra time to enjoy Kobe and Japan. Kobe has a beautiful port and a special hot spring, called Arima, and is especially famous for Kobe beef. In addition, Kobe is very close to Kyoto and Osaka, which makes it a convenient location to enjoy Japanese culture and foods. I look forward to seeing each of you in Kobe.

Yasuhito Shirai, PhD, Professor, 

Graduate School of Agricultural Science,

Department of Agrobioscience,

Kobe University, Kobe, Japan


Main Conference Topics/Sessions

Bioactive compounds

1.    Bioactive food compounds: sources and potential health benefits

2.    Discovery of bioactive components

3.    Bioactive compounds: delivery in every day foods and beverages 

4.    Bioactive compounds and foods in prevention of chronic inflammation

5.    Safety aspects of bioactive compounds and functional foods

Biomarkers

6.    Biomarkers and functional foods efficiancy

7.    The effects of bioactive compounds on biomarkers of chronic diseases

Functional and medical foods for the management of chronic diseases

8.    Functional foods for CVD

9.    Functional foods for diabetes

10.  Functional food and obesity

11.  Functional foods for cancer

12.  Functional foods for mental and neurological disorders

13.  Functional foods and management of metabolic syndrome

 

       Medical foods

14.  Discovery of medical foods

15.  Medical foods for chronic diseases

 

       Probiotics, prebiotics and intestinal environment

16.  Probiotics, prebiotics and functional food products 

17.  Microbiota, GI disorders, probiotics and prebiotics

18.  Probiotics and prebiotics as bioactive compounds in functional foods

19.  Advancements in nutraceutics, probiotics and prebiotics

20.  Probiotics, prebiotics, diet, functional and medical foods, and the microbiome

21.  Dairy functional foods

 

       Carotenoids

22.  Carotenoids as a source of functional and medical food

23.  Carotenoids and human health: beta-carotene, lycopene, lutein, zeaxanthin, etc.

 

       Flavonoids

24.  Flavonoids as a source of functional and medical food

25.  Epigallocatechin (EGC), Epicatechin Gallate (ECG), and Epigallocatechin Gallate (EGCG)

 

       Regulatory issues and health claims

26.  Regulatory issues and barriers

27.  Legislation on health claims: healthy, functional and medical foods

 

       R&D: Functional and medical foods

28.  Development of new functional and medical food products with bioactive compounds


Conference Program

November 17, 2015

8:30-9:00 Registration

9:00-9:05 Welcome to Kobe University

9:05-9:15 Conference opening

Session 1: Regulatory issues and health claims: functional food definition and the status of functional foods in the US and Japan. Session Chairs: Yasuhito Shirai, PhD, Professor (Kobe University, Japan) and Hitoshi Ashida, PhD, Professor (Kobe University, Japan)

9:15-9:40 Pamela Starke-Reed, PhD, Deputy Administrator, Nutrition, Food Safety and Quality, USDA. Advances in the functional foods research at the USDA Agricultural Research Service (Invited Speaker).

9:40-10:05 Fukue Seino, PhD, Consumer Affairs Agency, Government of Japan, Japan. Japanese system to regulate functional foods (Invited Speaker)

10:05-10:30 Danik M. Martirosyan, PhD, President, Functional Food Center, Dallas, TX, USA. Definition for functional food by FFC: Creating functional food products using new definition

10:30-10:50 Coffee break

Session 2: Probiotics, prebiotics and intestinal environment. Session Chair: Francesco Marotta, PhD, MD (ReGenera Research Group for Aging, Italy)

10:50-11:10 Doman Kim, PhD, Professor, Seoul National University, Republic of Korea. Enzymatic production of a natural sweetener rubusoside using a thermostable lactase and its uses 

11:10-11:30 Almagul Kushugulova A, PhD, Professor, Center for Life Sciences Nazarbayev University, Astana, Kazakhstan. Health-promoting functional foods and non-dairy probiotic potential and prospects in Kazakhstan 

11:30-11:50 Tri Dewanti Widyaningsih, PhD, Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia. The effect of jelly drink Black Cincau (Mesona palustris BL) in the treatment of loperamide-induced constipation in wistar rats

11:50-12:10 Thornthan Sawangwan, PhD, Department of Biotechnology, Faculty of Science, Ramkamheang University, Huamark Bangkapi, Bangkok, Thailand. Glucosylglycerol on performance of prebiotic potential

12:10-12:30 Santad Wichienchot, PhD, Prince of Songkla University, Thailand. Production and evaluation of prebiotics by fecal fermentation in simulated colon system, rat and clinical study 

12:30-13:30 Lunch

Session 3A: Bioactive food compounds: sources and potential health benefits. Session Chairs: Kanekanian Ara, PhD, (Cardiff Metropolitan University,United Kingdom) and Amanda Suddes, PhD (Manuka Health New Zealand Ltd, New Zealand)

13:30-13:50 Kanekanian Ara, PhD, Department of Healthcare and Food, Cardiff School of Health Sciences, Cardiff Metropolitan University, Cardiff, UKBioactive peptides from enzymatic hydrolysis of casein by trypsin and probiotic bacteria 

13:50-14:10 Gründemann Carsten, PhD, University Medical Center Freiburg, Germany. Quality aspects of Lentinula edodes (Shiitake) preparations: Biological and chemical analysis of a functional food mushroom 

14:10-14:30 Mikio Nishizawa, MD, PhD, Professor, Department of Biomedical Sciences, College of Life Sciences, Ritsumeikan University, Kusatsu, Shiga, Japan. The anti-inflammatory effect of the enzyme-treated asparagus extract and its constituents in hepatocytes

14:30-14:50 Jirapa Pongjanta, PhD, Rajamangala University of Technology Lanna, Thailand. Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous rice grown in upper Northern Thailand 

14:50-15:10 Coffee break

15:10-16:10 Session(7A): Poster Presentations (odd numbers)

Session 3B (Continues from Session 3A) 

16:15-16:35 Sandun Abeyrathne, PhD, Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla, Sri Lanka. Use of lysozyme from chicken egg white as a nitrite replacer in chicken meat patties

16:35-16:55 Tung-Hu Tsai, PhD, Professor, National Yang-Ming University, School of Medicine, Institute of Traditional Medicine, Taipei, Taiwan. Preclinical comparative pharmacokinetics of mangiferin in the botanical herbal extract of Anemarrhenae rhizoma, and a multiple herbal preparation

16:55-17:15 Hoyoku Nishino, MD, PhD, Professor, Kyoto Prefectural University of Medicine, Japan. Multi-functional aspects of fucoxanthin, a natural carotenoid 

17:15-17:35 Mahta Mirzaei, PhD, Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.  Antioxidant, ACE-inhibitory and antimicrobial activities of kluyveromyces marxianus protein hydrolysates and their peptide fractions

17:35-18:00 Closing and moving to Takikawa Memorial Hall

18:00-20:00 Banquet at Takikawa Memorial Hall, which will be free of charge for the conference participants

November 18, 2015

Session 4: Functional and medical foods for the management of chronic diseases. Session Chair: Julius Oben, PhD, Professor (University of Yaoundé I, Cameroon)

9:00-9:20 Francesco Marotta, PhD, MD, Professor, ReGenera Research Group for Aging,  Intervention and Montenapoleone Medical Center, Milano, Italy. A fermented papaya preparation: novel avenues in cardiovascular and brain nutritional support strategies 

9:20-9:40 Julius Oben, PhD, Professor, Head of Laboratory of Nutrition and Nutritional Biochemistry, Faculty of Science, University of Yaoundé I, Yaoundé, Cameroon. The effect of a novel dietary supplement ResArgin™ on various age related conditions in rats

9:40-10:00 Wen-Bin Yang, PhD, Professor, Genomics Research Center, Academia Sinica, Taipei, Taiwan. A new method for aldol-sugar analysis in beverages, dietary and functional foods

10:00-10:20 Abdulatef Ahhmed, PhD, Assistant Professor, Food Engineering Department, Faculty of Engineering, Erciyes University, Kayseri, Turkey. Meat therapy for hypertension: hybrid hydrolysate as ACE inhibitory compounds

10:20-10:40 Coffee break

Session 5: Special session organized by Health Bioscience team of Kobe University: Functional food research in Kobe University and Japan. Session Chairs: Yasuhito Shirai, PhD, Professor (Kobe University, Japan) and Masashi Mizuno, PhD, Professor(Kobe University, Japan)

10:40-11:00 Masashi Mizuno, PhD, Professor, Kobe University, Japan. Anti-inflammatory property of Lactobacillus plantarum 22A-3 through small intestinal epithelial cells 

11:00-11:20 Tiyas Tono Taufiq, Student, and Ro Osawa, PhD, Professor, Kobe University, Japan. An Investigation of the mechanism for utilizing inulin-type fructans by Lactobacillus delbrueckii

11:20-11:40 Ken-ichi Yoshida, PhD, Professor, Kobe University, Japan. Production of functional inositols: conversion of agricultural wastes into value added product 

11:40-12:00 Hitoshi Ashida, PhD, Professor, Kobe University, Japan. Epigallocatechin gallate and its metabolites promote translocation of glucose transporter 4 in the plasma membrane of muscle cells as a preventive mechanism of hyperglycemia by tea 

12:00-12:20 Motofumi Kumazoe, PhD, Kyushu University, Japan. cGMP mediates the effect of green tea polyphenol EGCG

12:20-12:40 Yasuhito Shirai, PhD, Professor, Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan. Diacylglycerol kinase as a target of functional food to prevent and improve diabetic renal dysfunctions

12:40-13:40 Lunch

Session 6: Research and development of new functional food products. Session Chair: Hiroshi Maeda, PhD, Professor (Sojo University, Japan)

13:40-14:00 Hiroshi Maeda, PhD, Professor, Sojo University, Japan. Preparation of function-enhanced vegetable oils 

14:00-14:20 Amanda Suddes, PhD, Manuka Health New Zealand Ltd, New Zealand. Antiproliferative activity of New Zealand propolis flavonoids and caffeate compounds against gastrointestinal carcinomas 

14:20-14:40 Takuma Hayashi, PhD, Professor, Shinshu University School of Medicine, Japan. Preventive effect of ascorbic acid against Tat-dependent HIV-1 replication   

14:40-15:00 Mary Muchiri PhD Student, Food and Nutritional Sciences Department, University of Reading, Whiteknights, Reading, UK. Development of novel probiotic yogurts enriched with orange fleshed sweet potato

15:00-15:20 Coffee break

15:20-16:20 Session 7B: Poster Presentations (even numbers)

16:25-16:55 Panel Discussion: The efficacy and safety of functional foods and bioactive food compounds

Panelists: Ken-ichi Yoshida, PhD, Ro Osawa, PhD, Francesco Marotta, MD, Pamela Starke-Reed, PhD, Danik Martirosyan (PhD), Hiroshi Maeda, PhD

16:55-17:15 Awards and Membership Certificates (Membership for Academic Society of Functional Foods and Bioactive Compounds). 

  1. Best Poster Presentation Award (by the Kobe University)
  2. The Academic Society will award the book “Introduction to Functional Foods Science” to the best oral presenters. 

17:15-17:30 Conference closing