Webinar on Functional Food & Advanced Nutraceuticals December 07-07, 2020 Vancouver, Canada

Session Introduction

Soheila Abachi Hokmabadinazhad

M.Sc, Institute of Nutrition and Functional Foods, Universite Laval, Canada

Title: Identification of gastrointestinal digestion stable antihypertensive fish peptides from Atlantic mackerel (Scomber scombrus)

Biography:

Soheila Abachi studied the antimicrobial activity of Atlantic Canada fruits/berries against Streptococcus pyogenes, its adhesion, biofilm formation and eradication at the Dalhousie University, Canada and graduated as M.Sc. in 2016. She right after joined the research group of professor Dr. Lucie Beaulieu at the Institute of Nutrition and Functional Foods, Université Laval, Canada to work on the marine biopeptides. She has several publications in the field of plant bioactives and will soon publish a number of research and review articles in the field of marine biopeptides.

Abstract:

High blood pressure has been recognized as one of the main risk factors of cardiometabolic syndrome. In addition, there is a link between the occurrence of insulin resistance and hypertension consequently initiating type-2 diabetes. Hypertension is medicated by various classes of synthetic drugs; however, adverse effects have repeatedly been reported. To avoid and reduce side effects, natural alternatives such as marine biopeptides have been shown effective in the treatment and prevention of hypertension and its associated complications. The aim of present work was to fractionate and identify antihypertensive peptides by means of measuring the angiotensin-converting enzyme (ACE) inhibition capacity of fractions combined with UPLC-MS identification. Fractions were produced using different techniques of solid phase extraction (SPE), pressure-driven ultrafiltration (UF) and electrodialysis with UF membrane (EDUF). According to our results the hydrophobic fraction of SPE with the IC50 value of 5 μg of protein was the most potent anti-ACE product. Findings of the study suggest that separation technique plays an important role in the isolation efficiency of antihypertensive biopeptides since the IC50 values of EDUF and UF fractions were higher and or insignificantly different from the IC50 value of the hydrolysate, 8.8 ug of protein. Importantly, the hydrophobic fraction’s activity was retained through in-vitro gastrointestinal digestion system. In conclusion, polarity regardless of other properties, was the most important factor for anti-ACE activity of the fraction. In addition, the presence of leucine at either of the extremities and or leucine rich motifs could well explain the hypotensive effect of the active fractions.

Session Introduction

Aref Khalkhali

PhD, Tarbiat Modares University

Title: Effect of new type of dietary supplementation on T3, T4, and TSH hormones in male rat lead acetate recipient

Biography:

Azam Bayat has completed her PhD from Tarbiat Modares University. She is research and development manager (R&D) of NBS.SUPERFOOD.UK.LTD. Company. She has published more than 6 papers in reputed journals and has several manuscripts under review.

Abstract:

Considering the increasing prevalence of thyroid gland diseases and the lack of proper treatment of this disease, the present study was conducted to investigate the effect of a new type of healthy and live food supplementation from Triticum on T3, T4, and TSH hormones in rats. In this research, healthy and live dietary supplementation were synthesized by a new and green route. This organic biomaterial was named NBS. The NBS healthy and live dietary supplementation had various vitamins, macro and micro molecules, and ingredients such as B1, B2, B3, B5, B6, B9, C, K, A, E, D, phosphorus, potassium, sulfur, magnesium, calcium, boron, iron, manganese, zinc, copper, omega-3, omega-6, omega-9, and etc. For induction of disease, the lead acetate was used in diet of rats. The mice received the new food supplementation for nutrition at therapeutic concentrations of 125, 250 and 500 mg/ kg body weight. According to the results, it can be concluded that food supplementation ation (healthy and live) causes the relative return of T3, T4 and TSH levels to normal. It was determined that the concentration of 500 mg/ kg has the most effective therapeutic effect on the condition of hypothyroidism. The new food supplementation (healthy and alive) has suitable therapeutic effect for treating abnormalities of thyroid parameters

Halimah

PhD student , University College Cork, Ireland

Title: Effects of Brown seaweed species on Physicochemical and Sensory properties of low-salt, low-fat sausages

Biography:

Halimah is currently a third year PhD student at University College Cork, Ireland. Her research is focused on the reduction of salt and fat in sausages using several ingredients and technologies

Abstract:

Meat and processed meat products are one of the major sources of salt and fat to our diet, and consumption increases the threat of attracting chronic diseases such as obesity, cancer and cardiovascular diseases. Seaweeds contain a range of minerals and compounds (e.g. hydrocolloids) which may enhance healthiness and also confer physicochemical properties similar to salt (taste) and fat (texture) ingredients in sausage formulations. The objective of this study was to investigate the effects of brown (Himanthalia elongata- Sea spaghetti and Alaria esculenta- Irish wakame) commercially available seaweed species on the physicochemical and sensory properties of low-salt, low-fat sausage formulations. Sea spaghetti and Irish wakame (2.5 %) were incorporated into sausage formulations (3*3 factorial) with varying salt (0.5, 1 & 1.5 %) and fat (10, 15 & 20 %) contents and a control (25 % fat, 2 % salt & 0 % seaweed). Nutritional (proximate composition, salt content), colour (CIE L*a*b), texture (TPA), water holding capacity (WHC), cook loss and sensory properties (10 cm hedonic scale) were assessed. Protein, moisture, ash, pH, salt and cook loss levels of seaweed-enriched sausages varied relative to the control (p<0.05). Seaweed-enriched sausages had lower L*a*b values relative to the controls (p<0.05). In sea spaghetti-enriched sausages, the overall acceptability of all treatments were equivalent to the control and for Irish wakame-enriched sausages, 8 out of 9 treatments were equivalent to the control (p<0.05) indicating acceptance by sensory panellists. Overall results indicate that brown seaweed species can be incorporated into low-salt, low-fat sausage formulations without negatively influencing the sensory properties of the sausages.