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NAPA Book- 63位講者 12.10

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NAPA Book- 63位講者 12.10

NAPA 2018

Dr. Petras Rimantas Venskutonis,

Professor, Department of Food Science and Technology,
Kaunas University of Technology, Lithuania.
Email: [email protected]

Industrial hemp: an excellent source of functional ingredients for health

Petras Rimantas Venskutonis

Department of Food Science and Technology, Kaunas University of Technology, Lithuania

Industrial hemp (Cannabis sativa species) is one of the fastest growing plants, which has
been used as a psychoactive tetrahydrocannabinol (THC) containing drug. Its THC content in
hemp is remarkably lower, whereas other phytocannabinoids such as cannabidiol (CBD) and
cannabigerol (CBG) may be present at high concentrations and other cannabinoids includes
Cannabichromene (CBC), cannabidivarin (CBDV) and tetrahydrocannabivarin (THCV) ARE
also tested for their bioactivities.

Table 1. Health benefits and bioactivities of selected phytocannabinoids


Anxiolytic[CB1(+); 5-HT1A(+)] Antipsychotic Antiepileptic Neuroprotective
[TRPV1 (+)] [Ca2+]↓ [Ca2+]↓; ROS↓

Vasorelaxant Analgesic Anti-ischemic Antiemetic
[PPARg (+) [TRPV1 (+)] [5-HT1A(+)] Immunosuppresive

Antiproliferative/Anticancer Intestinal anti- Anti-inflamatory [T-cells↓s]
[Ca2+]↑; ROS↑; CB2(+); Id-1↓] prokinetic [TNF-a↓; Adenosine Antidiabetic

[Ca1(-); FAAH↓] uptake↓]

Antipsoriatic Antibacterial Antispasmodic Bone-stimulant


Antimicrobial Bone-stimulant Analgesic Antiproliferative


Bone-stimulant Bone-stimulant Antibacterial Antiproliferative


Antiproliferative Antispasmodic Anorectic Bone-stimulant Antiepileptic
[CB1(-)] [CB2(+)] [CB1(-);GABA↓]

In addition, hemp seeds are rich in high nutritional value PUFA-rich oil and proteins with
good amino acid profile. Moreover, properly selected processes of multistep hemp
biorefining may provide several fractions, including antioxidant phytochemical and dietary
fibre rich products.

Keywords: Hemp, phytocannabinoids, PUFA, Proteins, dietary fibers.

5! 8

NAPA 2018

Dr. Pingfan Rao,


International Union of Food Science and Technology

Zhejiang Gongshang University, China.

Email: [email protected]

Treating Sugar, Salt and Fat the Food Science Way

Pingfan Rao

Zhejiang Gongshang University, China
Sharon Shoemaker, University of California, USA


Sugar, salt and fat have had a long-lasting relationship with human beings. They have been
passionately treasured and imaginatively used to create many fantastic foods. That has
abruptly changed due to the alarming revelation of the association of excessive intake of
sugar, salt and fat with deteriorating health and metabolic syndrome. Reduction of sugar, salt
and fat is now the top public health priority in many countries in the world. Is reduction or
elimination the only way to deal with sugar, salt and fat? When sugar, salt and fat were food,
none was ever used as a pure compound. With clues of all the health benefits widely believed
but not scientifically validated, exploring differences between unrefined sugar, salt and fat
and pure ones may provide a solution to the salt, sugar and fat challenge, and push food
science frontiers beyond basic chemical analysis. On the other hand, technological
development has made those precious food ingredients easily available at low cost, resulting
in increased use and cravings, and increased intake which in turn resulted in reduced
sensitivity, requiring much higher dosage to achieve the same sensory pleasure. Facing this
impossible challenge to reduce sugar, salt and fat content in food for such a population with
decreased sensitivity, surprisingly, food science, and maybe only food science, can provide a
simple and brilliant solution. Raising sensory sensitivity is an established practice in sensory
science as a cornerstone of food science. Incorporating taste literacy education into general
education like music and physical training will empower human beings with new capabilities.
Facing health challenges, lets treat sugar, fat and salt, the most important food ingredients,
and ourselves the food science way, which is gentler, rational, and hence more effective.

Keywords: Sugar, salt, fat, craving, food science, education.

5! 9

NAPA 2018

Dr. Jun Nishihira,

Vice President and Director,
Center of Health Information Science Center,
Hokkaido Information University, Japan.
Email: [email protected]

The influence of daily diet on DNA methylation: Food as an
epigenetic factor

Jun Nishihira*, Kouji Satoh, Hiroki Hattori, and Seiji Saito

Department of Medial management and Informatics, Hokkaido Information University,
Nishinopporo, Ebetsu City, Hokkaido 069-8585, Japan


DNA methylation at Cytosine (C) of the CpG sequence may be caused by various
environmental factors. We investigated the change of degree of DNA methylation in
association with the life-style, particularly diet and exercise. Subjects (5 males, 6 females)
participated in the 52-week study. The degree of methylation of C portion of the CpG
sequence was examined. The degree of methylation of target regions was calculated by the
equation; Demethylation degree = number of demethylated CpG (T) /number of target CpG.
We identified major changes of methylation in beta-3 adrenergic receptor (ADRb3) gene. In
male, degree of methylation was changed in 8 weeks, which strongly correlated with increase
of blood pressure in male. We also found the increase in methylation as BMI and visceral fat
levels increased. The control of blood pressure is critical to keep us healthy from
arteriosclerosis leading to vascular injuries. The current result gives us a hint to lower the risk
of vascular injuries by monitoring the methylation of ABRb3. Moreover, the methylation of
ABRb3 would be used as the biomarker to monitor visceral fat obesity. It remains to be
investigated why and how the methylation phenomenon takes place in male.

Keywords: ABRb3, CpG, epigenetics, hypertension, methylation


NAPA 2018

Dr. Katarzyna Swiader,

Assistant Professor,
Faculty of Human Nutrition and Consumer Science, Warsaw
University of Life Sciences-SGGW, Poland.
Email: [email protected]

Possibilities of developing a functional sponge-fat cake with high
nutritional value and sensory quality

Katarzyna Świąder1*, Anna Piotrowska1, Justyna Obiała

1 Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences –
SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland


The aim of the study was to evaluate the possibility of developing a functional sponge-fat
cake with high nutritional value and sensory quality by reducing the sucrose content and
increasing the protein content. The basic recipe of the cake was modified by gradually
replacing sucrose with xylitol or isomaltulose at the following levels: 25%, 50%, 75%, 100%
and by addition of protein preparations (whey protein concentrate, albumin, demineralized
whey, whey or skim milk) at the assumed levels: 5%, 10%, 15%. The sensory evaluation was
carried out with expert method, the nutritional value of the new product was calculated, and
the possibility of using nutrition claims was defined. The optimal recipe was sponge-fat cake
with 100% sucrose replacement with xylitol and 15% addition of whey protein concentrate.
The cake was characterized by a relatively high sensory quality and a high protein content,
which allowed the use of the "protein source" claim. Although the addition of albumin at the
level of 15% (100% sucrose replacement by xylitol) influenced the largest increase in protein
content, its sensory quality was significantly the lowest of the analyzed cakes. Functional
sponge-fat cakes can be intended for active people, elderly people, diabetics and diet-
conscious consumers.

Keywords: Sugar reduction, protein, sponge cake, product development, functional cake.


NAPA 2018

Dr. Palanivel Ganesan,

Assistant Professor,
Department of Integrated Bioscience-Biomedical chemistry,
Konkuk University, Republic of Korea.
Email: [email protected]

Nanodelivery system development for phyto compounds and its application
in brain disease treatments

Palanivel Ganesan

Department of Integrated Bioscience-Biomedical Science, Nanotechnology Research
Center, Konkuk University, Chungju 27478, Republic of Korea


Nano delivery systems play a critical role in the enhanced delivery of wide range of food
grade bioactive compounds in various disease treatments including brain diseases like
Parkinson’s, Alzheimer’s and so on. The delivery of the food grade bioactive compounds in
crossing the blood brain barrier was enhanced through our developed nanodelivery system
like solid lipid nanoparticles (SLNs). In compare to the other delivery systems, SLNs have
excellent application in treatment of neurodegenerative diseases. The multiple benefits of
SLN delivery includes improved stability, smaller particle size, leaching prevention, and
enhanced lymphatic uptake of the bioactive compounds through oral delivery. However, the
burst release makes the SLN delivery systems inadequate for the oral delivery of various
phyto-bioactive compounds that can treat such chronic diseases. Recently, the surface
modification of solid-lipid nanoparticles (SMSLN) was observed to overcome the above
limitation for oral delivery of phyto-bioactive compounds, and there is growing evidence that
an enhanced uptake in the brain of phytobioactive compounds delivered orally via SMSLN.

Keywords: Solid-lipid nano particles, surface-modified solid-lipid nanoparticles, chronic
diseases, phyto-bioactive compounds


NAPA 2018

Session-9: Functional Food/Nutrition (13:00-15:00)

Chairs: Dr. Takuya Sugahara & Dr. Minh Duc Nguyen

1. Dr. Takuya Sugahara, Ehime University (Japan)
Anti-allergy effect of nobiletin from citrus peel and development of functional food

2. Dr. You-Jin Jeon, Jeju National University (Republic of Korea)
Development of functional foods from edible seaweeds: moving forward approval for
functional health claim

3. Dr. Miomir Niksic, University of Belgrade (Serbia)
Mushrooms as functional food and dietary supplement - type of extracts and what is the
right purification level

4. Dr. Hao Jing, China Agriculture University (China)
Bioactive components and health benefits of black garlic

5. Dr. Minh Duc Nguyen, Ton Duc Thang University (Vietnam)
Chemical Composition and Biological Activity of Processed Vietnamese Ginseng – A
Potential Valuable Nutraceutical


NAPA 2018

Dr. Rindit Pambayun,

Professor, College of Agriculture,
Department of Agricultural Technology,
Sriwijaya University, Indonesia.
Email: [email protected]

Developed Tapai Ubi Produced by Monocondiment Ragi: More Nutritive
and Healthy Food from Indonesia

Rindit Pambayun*, Triwardani Widowati, Budi Santoso, and Aldila Din Pangawikan

Agricultural Product Processing Department, Sriwijaya University, Indonesia.


Tapai ubi (cassava) was fermented food made of cassava tuber by using ragi as starter.
Traditionally, ragi tapai was made of rice and certain spices such as garlic, red onion, red
chilly, and galangal. All were milled into pasta, flattened, incubated for two nights and then
dried in the sun. The traditional ragi contained molds, yeasts, and lactic acid bacteria.
Improvement of tapai ubi quality began with ragi development which focused on
monocondiment formulation. The monocondiment ragi was formulated only by using rice
and garlic. The rice should contain high amylose, whereas garlic should be free from red
color and dried peel. Rice was mixed with garlic with 2:1 ratio and then milled. These steps
were followed with dough making, ragi formation (round flat) (weight 3.2 g), wind-drying,
inoculation with 1.5 (w/w) per cent germ, fermentation at 28-32 °C for 2 nights and drying at
max. 42 °C. The microbes in the ragi were Aspergillus rouxii, Rhizopus stolonifera, Mucor
rouxii, Clamydomucor oryzae, Torulopsis indica, Candida pelliculosa, Endomycopsis
fibuligera, Hansenula anomala, and Saccharomyces cerevisiae. Mostly of them were
amylolytic fungy, which made the tapai produced had more nutritive; more simple
carbohydrate content, better taste, and better quality. Furthermore, protein and thiamin
increase 30 percent and 300 percent, respectively. Tapai was nutritive and healthy food.

Keywords: tapai ubi, ragi tapai, fermented food


NAPA 2018

Dr. Sirichai Adisakwattana,

Associate Professor,
Department of Nutrition and Dietetics,
Chulalongkorn University, Thailand.
Email: [email protected]

Clitoria ternatea flower petals: anthocyanin-rich plant as functional
ingredient and the potential health benefits

Sirichai Adisakwattana

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn
University, Bangkok, Thailand


Clitoria ternatea L. is an edible flowering plant which belongs to the Fabaceae family. It is
an important plant widely grown in the tropical and temperate regions of the world. The blue
color of Clitoria ternatea flower containing anthocyanins is widely used as a natural source
of food colorant for the preparation of various delicacies. The published reports show that
Clitoria ternatea flower extract possess anti α-glucosidases and α-amylase, anti-antioxidant,
anti-glycation and hemolytic activities. In food uses, Clitoria ternatea flower lessens lipid
peroxidation and increases antioxidant capacity in cooked meat and sponge cakes. Bread and
rice incorporated with Clitoria ternatea exhibits lower rate of starch hydrolysis.
Microencapsulation improves antioxidant capacity, pancreatic α-amylase inhibitory activity
and bile acid binding of Clitoria ternatea flower. In human study, Clitoria ternatea beverage
decreases postprandial plasma glucose response of sucrose and increase antioxidant capacity
in healthy subjects. Taken together, anthocyanin-rich Clitoria ternatea may be a functional
ingredient for health benefits.

Key words: Clitoria ternatea flower, functional ingredient, antioxidant, health benefits


NAPA 2018

Session-11: General Medicine/Psychology/Genomics

Chairs: Dr. Li Li Ji & Dr. Klaus Lange

1. Dr. Anca Miron, University of Medicine and Pharmacy (Romania)
Rethinking the way of fighting bacterial resistance: synergy between plant-derived
products and antibiotics

2. Dr. Klaus W. Lange, University of Regensburg (Germany)
Diet, exercise, lifestyle and attention deficit/hyperactivity disorder (ADHD)

3. Dr. Jae Yong Han, Seoul National University (Republic of Korea)
Avian models development by CRISPR/Cas9-mediated genome editing technology

4. Dr. Li Li Ji, University of Minnesota at Twin Cities (USA)
Mechanism of Skeletal Muscle Disuse Atrophy: Implication in Sarcopenia
5. Dr. Hisanori Kato, University of Tokyo (Japan)
Rapid transition of molecular nutrition research based on innovative concepts and


NAPA 2018


Monday, December 17, 2018 (8:30 – 17:00)

Posters (P1.-P.28.) should be posted by 8:30 am, December 17th and removed by 5:00
pm, December 17th. All presenters must be at their posters during breaks.

*Poster size for NAPA 2018 is 110cm (tall) x 80cm (wide)

P01 Development of value added unripe papaya flour from waste product of fruit

Waralee Joymak1, Sirichai Adisakwattana 2*. 1Food and Nutrition program,
Department of Nutrition and Dietetics, Faculty of Allied Health Science,
Chulalongkorn University, Bangkok, 10330, Thailand. 2Department of Nutrition and
Dietetics, Faculty of Allied Health Science, Chulalongkorn University, Bangkok,
10330, Thailand.

P02 Antioxidant and Sensory Evaluation of Wheat Flour Substituted with Riceberry
Flour Crackers

Napassorn Payantakom1, Porntip Pasukamonset2, Kittana Mäkynen3, Sirichai
Adisakwattana3, Winai Dahlan4, Sathaporn Ngamukote3,4*. 1 Graduate Program in
Food and Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health
Sciences, Chulalongkorn University, Bangkok, 10330, Thailand; 2 Department of Home
Economics, Faculty of Agriculture, Kasetsart University, Bangkok, 10900, Thailand; 3
Department of Nutrition and Dietetics, Faculty of Allied Health Sciences,
Chulalongkorn University, Bangkok, 10330, Thailand; 4The Halal Science Center,
Chulalongkorn University, Bangkok, 10330, Thailand.

P03 Development of yogurt added with polyphenol enriched Clitoria ternatea petal
flower extract

Siriwan Chumroenvidhayakul1, Sunisa Duangnum2, Porntip Pasukamonset2, Sirichai
Adisakwattana3,* . 1 Food and Nutrition Program, Department of Nutrition and
Dietetics, Faculty of Allied Health Science, Chulalongkorn University, Bangkok,
10330, Thailand. 2Department of Home Economics, Faculty of Agriculture, Kasetsart
University, Bangkok 10900, Thailand. 3Department of Nutrition and Dietetics, Faculty
of Allied Health Science, Chulalongkorn University, Bangkok, 10330, Thailand.

P04 The Effect of nutrition intervention on post-cerebrovascular accident patient - A
study of a regional teaching hospital in southern Taiwan

Hu-shiu Chen 1,*, Hsinghui Chen1, Jui Fang Huang 2. 1 Department of Nutrition, St.
Martin De Porres Hospital,Chiayi City,Taiwan,886; 2 Department of Education and
Research, St. Martin De Porres Hospital, Chiayi City, Taiwan.

8! 8

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