E-Poster Abstracts Book

2019
THE INTERNATIONAL CONFERENCE OF

FOOD SAFETY AND HEALTH

E-POSTER ABSTRACTS BOOK

International Conference of Food Safety and Health 2019 (FSAH2019)

November 26-28, 2019 Splendor Hotel Taichung (13F),

Taichung, Taiwan

P01
Evaluation of the inhibition effects of Portulaca oleracea L. flavonoids on the

formation of heterocyclic amines in roasted meat
Jing Jing1, Jianjian Zhao1, Chao Zhao2,*, Jianbo Xiao1,*

1 State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical
Sciences, University of Macau, Taipa, Macau.; 2College of Food Science, Fujian Agriculture

and Forestry University, Fuzhou 350002, China.

*Corresponding author's E-mail address: [email protected]; [email protected]
ABSTRACT

The inhibition effects of Portulaca oleracea L (PO) flavonoids on the formation of
heterocyclic amines (HAs) in three roasted meat were investigated. The qualitative and
quantitative of HAs were performed by ultra-performance liquid chromatography-tandem
mass spectrometer (UPLC-MS/MS). Fifteen kinds of HAs including DMIP, norharman,
TMIP, harman, AαC, MeAαC, IQ, Glu-P-1, IQx, MeIQ, MeIQx, PhIP, 4,8-DiMeIQx, 7,8-
DiMeIQx, and 4,7,8-TriMeIQx were identified and quantified. The roasted beef system has
produced the most amount of HAs and the lowest one was the roasted pork. PO has a
significant inhibition effect on the formation HAs. The total amounts of HAs were reduced
more than half while treated with 5% addition of PO in all three roasted meat. The additive
of PO and flavonoids not only caused the elimination of polar HA such as PhIP and TMIP,
but also the significant decrease of the amount of non-polar HA like norharman and AαC.
The results indicated that the additive of PO and its flavonoids had the effective inhibition
effects on the formation of HAs during the high-temperature cooking procedure. The
inhibition mechanism could have correlation with the antioxidant capacity of these
additives. And the intermediate products were complexed by the additives, the amount of
hydrogen bonds and the distance between them have impacts on the inhibition capacity of
the inhibitor.

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P02
Impact of type-2 diabetes on the bioavailability and bioactivity of dietary polyphenols

by IR-HepG-2 cells model
Lingchao Miao1, Junlun Yue1, Jianbo Xiao1,*

1 Institute of Chinese Medical Sciences, University of Macau, N22-Research-Building,
Avenida da Universidade, Taipa, Macau, China; 999078

*E-mail address: [email protected]; [email protected]
ABSTRACT

Significant evidence from human study and clinical trial showed that polyphenols in
diets could significantly manage and prevent type-2 diabetes. However, how the type-2
diabetes affects the bioavailability and bioactivity of dietary polyphenols is still unclear. An
understanding of how diabetes alters the bioavailability and bioactivity will help us to
improve the benefits of dietary polyphenols for type-2 diabetes. The central hypothesis of
current proposal is that type-2 diabetes significantly influences the systemic bioavailability
and bioactivity of dietary polyphenols.

Apigenin, Baicalein, Baicalin, Isoorientin, Luteolin and Vitexin are chosen to be
investigated about the metabolism after they are added into the IR-HepG-2 cells for 24 and
48 h by UPLC/MS/MS. First of all, the cell viability of IR-HepG-2 cells are tested by being
treated with different concentrations of the flavonoids for 24 and 48 h to find the Maximum
safe concentration range. Then, the chosen concentrations of flavonoids are used to treat the
IR-HepG-2 cells to detect the rate changes of glucose consumption, glycogen content and
the proteins of IRS1/2/PI3-K/Akt -GLUT4 signaling pathways are also tested by western
blotting. On this basis, the effects of the flavonoids on the expression levels of glucose
transporter (GLUTs) in IR-HepG2 cells are also studied. In addition to that, the content of
MDA and the activity of SOD are all detected under the same situation.

Based on this cellular level study, the following investigation of animal experiments
could go well smoothly. And how the common background and mechanism of type-2
diabetes changes the bioavailability and bioactivity of dietary polyphenols at a cellular
level could be illustrated.

Keywords: Type-2 diabetes; Dietary flavonoids; IR-HepG-2 cells

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P03
Anti-inflammatory effect of p-synephrine in vitro and in vivo
Momoko Ishida1, Chihiro Takekuni1, Kosuke Nishi1,2, Takuya Sugahara1,2*

1Graduate School of Agriculture, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime
790-8566, Japan; 2Food and Health Sciences Research Center, Ehime University, 3-5-7

Tarumi, Matsuyama, Ehime 790-8566, Japan

*Corresponding author's E-mail address: [email protected]
ABSTRACT

p-Synephrine is one of the alkaloids included in citrus. It is also contained in
traditional Chinese medicine such as Chenpi, which is a dried citrus peel, and the citrus
extracts containing p-synephrine are also used as weight loss-promoting dietary
supplement. On the other hand, the inflammatory effect of p-synephrine on macrophages
and the detailed mechanism of action have not been clarified. We herein indicated the anti-
inflammatory effects of p-synephrine on mouse macrophage-like RAW264.7 cells and
systemic inflammatory response syndrome (SIRS) model mice. RAW264.7 cells were
treated with lipopolysaccharide (LPS) to induce inflammation, and the effect of p-
synephrine on LPS-induced hyper-inflammatory response in the cells was examined. As a
result, p-synephrine significantly inhibited the production of inflammatory cytokines such
as interleukin (IL)-6 and tumor necrosis factor (TNF)-α by LPS-stimulated RAW264.7 cells
without cytotoxicity. Immunoblot analysis revealed that p-synephrine shows anti-
inflammatory effect on macrophages through downregulation of p38 phosphorylation and
NF-κB translocation into nucleus. In addition, the oral administration of p-synephrine
inhibited the serum levels of inflammatory cytokines and improved the survival rate of
SIRS model mice. Taken together, our findings indicated that p-synephrine contributes to
alleviation of hyper-inflammatory response.

Keywords: p-synephrine, Anti-inflammatory effect, macrophage, SIRS

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P04
Anti-allergic effect of docosahexaenoyl ethanolamide (DHEA) on RBL-2H3 cells and

pollinosis mice
Yoshiki Kanayama1, In-Hae Kim1, Takuya Sugahara1,2, Kosuke Nishi1,2,*

1Departmet of Bioscience, Graduate School of Agriculture, Ehime University, 3-5-7 Tarumi,
Matsuyama, Ehime 790-8566, Japan; 2Food and Health Sciences Research Center, Ehime

University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566, Japan
*Corresponding author's E-mail address: [email protected]

ABSTRACT
Because the number of allergic patients is recently increasing worldwide, preventing
and relieving allergies are of great importance. Especially, pollinosis is a serious problem in
Japan. About 30% of Japanese people are reported to have pollinosis. Since anti-allergy
medicines sometimes induce adverse side effects, mitigating pollinosis symptoms by
consuming functional foods with no adverse effects is much preferable. Epidemiological
studies have shown the anti-allergy effect of fish oils; however, the mechanism remains to be
elucidated. Hence, we focused on docosahexaenoic acid (DHA) and its metabolites. As a
result, we discovered docosahexaenoyl ethanolamide (DHEA), a DHA metabolite, as an anti-
allergy molecule.
A β-hexosaminidase release assay using rat basophilic leukemia RBL-2H3 cells was carried
out to evaluate the anti-allergy effect of DHEA. DHEA suppressed IgE-mediated
degranulation in a dose-dependent manner without cytotoxicity. Increase in intracellular Ca2+
concentration ([Ca2+]i) induced by antigen stimulation was inhibited by DHEA. In addition,
a mouse model of pollinosis was used to investigate the anti-allergy effect of DHEA in vivo.
An allergy symptom of pollinosis was significantly mitigated by oral administration of
DHEA. Overall results indicate DHEA might be useful as an anti-allergy molecule.

Keywords: docosahexaenoic acid (DHA), docosahexaenoyl ethanolamide (DHEA),
allergy, pollinosis

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P05
Anti-inflammatory effect of the water-soluble extract from Citrus unshiu leaves

Takako Ito1, Kosuke Nishi1,2, Momoko Ishida1, Takuya Sugahara1,2,*

1 Department of Bioscience, Graduate School of Agriculture, Ehime University, 3-5-7 Tarumi,
Matsuyama, Ehime 790-8566, Japan; 2 Food and Health Sciences Research Center, Ehime
University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566, Japan

*Corresponding author's E-mail address: [email protected]

ABSTRACT
Citrus unshiu is the most produced citrus species in Japan. Its pericarp contains various
functional substances, and some of them are also contained in leaves. Hence, the leaves can
be considered as functional materials as well as pericarp. Macrophages recognize bacteria
and secrete various proinflammatory mediators to induce inflammation. Because excessive
or chronic production of proinflammatory mediators causes various inflammation-related
diseases, it should be reduced. In this study, we examined the anti-inflammatory effect of
the ultrafiltrate (<1 kDa) of water-soluble extract from C. unshiu leaves (UCLE) on
macrophages. UCLE significantly suppressed production of interleukin (IL)-6 and tumor
necrosis factor (TNF)-α by both of RAW264.7 cells and peritoneal macrophages stimulated
by lipopolysaccharide (LPS) without cytotoxicity. The gene expression levels of
proinflammatory cytokines in LPS-stimulated RAW264.7 cells and peritoneal macrophages
were significantly suppressed by UCLE. In addition, UCLE inhibited NO production by
suppressing iNOS gene expression. Downstream signaling of TLR4, such as MAPK and
NF-κB pathways, was suppressed by UCLE. Overall results suggest that UCLE suppresses
LPS-induced inflammatory responses by downregulating TLR4 signaling. Our results may
promote utilization of C. unshiu leaves as the anti-inflammatory food material.

Keywords: Citrus, Macrophage, Interleukin 6, Tumor necrosis factor α, Inflammation

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P06
The effect of rice flour (RD43 rice) replacement in egg noodle on physicochemical

properties and sensory evaluation
Phim on Suklaew1, *, Sirichai Adisakwattana2

1 Graduate Program in Food and Nutrition, Department of Nutrition and Dietetics, Faculty
of Allied Health Sciences, Chulalongkorn University, Bangkok 10330; 2 Graduate Program in

Food and Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health
Sciences, Chulalongkorn University, Bangkok 10330

*Corresponding author's E-mail address:[email protected]

ABSTRACT
RD43 rice is a low amylose and medium-low glycemic index (GI) rice. It has
been developed from the Rice Department of Thailand by cross-breeding between Khao
Jow Hawm Suphan Buri and Supan Buri1. The objective of this research was to investigate
physicochemical properties and sensory evaluation of egg noodles enriched with RD43 rice
flour. RD43 rice was milled and passed through a 100-mesh sieve (150 µm pore size). The
rice flour was added to egg noodles in proportion of 10% to 40%. When increasing ration
of RD43 rice flour in the noodle, increase in cooking loss, water absorption, and swelling
index was significantly observed (p<0.05). Color of cooked noodle showed less redness
and yellowness, but more lightness after RD43 rice flour addition. It also significantly
affected texture profiles by lowering values of hardness, springiness, adhesiveness, and
cohesiveness of egg noodle (p<0.05). The replacement of 10% RD43 rice flour displayed
the highest overall acceptability among all formulated noodles (p<0.05). As a result, RD43
rice flour replacement demonstrated great feasibility to use in egg noodle preparation.

Keywords: RD43 rice flour, egg noodle, physicochemical properties, sensory evaluation

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P07
Influence of gac fruit (Momordica cochinchinensis) powder addition on wheat pasta in

vitro starch digestibility, nutritional quality, textural and sensory acceptability
Charoonsri Chusak*, Passavoot Chanbunyawat, Poorichaya Chumnumduang,
Sirichai Adisakwattana

Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn
University, Bangkok, Thailand, 10330

*Corresponding author's E-mail address: [email protected]

ABSTRACT
The objective of the study was to determine the effect of fortification with gac fruit
powder on the in vitro starch digestibility, nutritional quality, textural and sensory
acceptability of wheat pasta. Wheat pasta was prepared with varying levels of unripe and
ripe gac fruit powder (5-15% w/w), respectively. Addition of unripe (10-15% w/w) and ripe
(5-15% w/w) gac fruit powder containing phenolic compounds, carotenoids and dietary fiber
indicated a reduction in the starch digestibility of pasta. Gac fruit powder also decreased the
percentage of rapidly digestible starch (RDS) with a concomitant increase in the percentage
of undigested starch in pasta. The cooking loss, yellowness (b*), hardness and cohesiveness
of pasta was increased with higher amount of ripe gac fruit powder. Hedonic sensory
evaluation showed that unripe (5%) and ripe (5-10%) gac fruit powder did not affect the
sensory acceptability for the pasta. Results of the study suggest that the incorporation of gac
fruit powder into pasta could be an alternative wat to produce functional pasta with a lower
starch digestion and higher health benefits.

Keywords: Gac fruit, pasta, starch digestibility, carotenoids

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P08
Cyanidin protects against methylglyoxal-induced oxidative stress and apoptosis in

pancreatic β-cells
Tanyawan Suantawee a*, Thavaree Thilavech b, Henrique Cheng c, Sirichai Adisakwattana a

a Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn
University, Bangkok, 10330, Thailand, b Department of Food Chemistry, Faculty of

Pharmacy, Mahidol University, Bangkok, 10400, Thailand, c Department of Comparative
Biomedical Sciences, School of Veterinary Medicine, Louisiana State University, Baton

Rouge, LA 70803, USA
*Corresponding author's E-mail address: [email protected]

ABSTRACT
Methylglyoxal (MG) is a by-product of glucose metabolism which is known to be a
toxic compound, and it contributes to AGEs formation, oxidative protein and DNA damage,
and cell cytotoxicity. Cyanidin, a natural anthocyanidin abundant in various fruits and
vegetables, has been reported to exert different biological activities with beneficial health
effects attributed to its antioxidant and antiglycation. However, there are no studies related
to the effect of cyanidin on MG-induced pancreatic β-cell apoptosis and dysfunction. The
aim of the study was to investigate the protective activity of cyanidin against MG-induced
oxidative stress and apoptosis in INS-1 cells. The results showed that treatment of INS-1
cells with 100 µM cyanidin prevented MG-induced decrease in cell viability. In addition,
100 µM cyanidin decreased MG-induced generation of reactive oxygen species (ROS).
Furthermore, cyanidin reduced MG-induced increase in caspase-3 activity and apoptosis.
Cyanidin itself increased the activity of glyoxalase (GLO1) which contributes to prevent
MG-induced decrease in GLO1 activity. These findings suggest that cyanidin attenuates
MG-induced dysfunction and apoptosis in INS-1 cells through antioxidant, antiglycation,
and increasing GLO1 activity.

Keywords: Cyanidin, Methylglyoxal, Oxidative stress, Apoptosis, Pancreatic β-cells

International Conference of Food Safety and Health 2019 (FSAH2019)
November 26-28, 2019 Splendor Hotel Taichung (13F),
Taichung, Taiwan

P09
Nutrition care in malnutrition ovarian and cervical cancer patients

Ying-Yu Chen1,*

1 Department of Nutrition, Chung Shan Medical University Hospital, No. 110, Sec. 1,
Jianguo N. Rd., South Dist., Taichung City 402, Taiwan


*Corresponding author's E-mail address: [email protected]

ABSTRACT
Background: according to 2018 Ministry of Health and Welfare report about the ranking
of cancer mortality in Taiwanese women, cervical cancer and ovarian cancer was the
seventh, eighth. For malnutrition cancer patients, good nutrition support and intervention
could be a benefit to decrease body weight losing, the discomforts of side effects, and
shortening hospital stay in past research. Methods: this study had ovarian cancer 75
subjects, cervical cancer 30 subjects, data needs to be collected for analysis from 2017 to
2018. Results: Average body mass index(kg/m2), in ovarian cancer was 17.07, cervical
cancer 18.77. Post nutrition intervention and care, daily total energy and protein intake was
significantly increased, ovarian cancer was 32.72 ± 6.31 kcal/kg, protein 1.12 ± 0.35 g/kg,
cervical cancer 28.92 ± 7.06 kcal/kg, protein 0.99 ± 0.24 g/kg(P < 0.05). The goal of
estimated daily requirement that achieve 75% target energy and protein percentage was
76.0%, 72.0% in ovarian cancer, 73.3% and 63.3% in cervical cancer. Conclusion:
however, nutrition support could help cancer patients to continue improving therapy
smoothly.

Keywords: malnutrition, ovarian cancer, cervical cancer, women