Day 2 :
Keynote Forum
Senthil Kumar
Associate Professor, College of Applied Sciences
Keynote: Antibiotics from marine bacteria associated with seaweeds against fish pathogens – A possible probiotic application
Time : 09:45-10:45
Biography:
S. Senthil Kumar is presently working as associate Professor in College of Applied Sciences - Sur (Ministry of Higher Education - Sultanate of Oman) Sur, Oman.
His background is Food safety management and marine biotechnology. He has been awarded Department of Biotechnology (DBT - India) postdoctoral fellowship at Centre for Cellular and Molecular Biology (CCMB, Hyderabad, India). In his 14 years of experience (research, teaching and industry) includes various programs, contributions and participation in different events for diverse ï¬ elds of study. He taught more than 18 undergraduate and post graduate courses. He published more than 25 papers in national and international scientiï¬ c journals and participated at more than 40 scientiï¬ c conferences, workshops and meetings.
Abstract:
Aquaculture is a worldwide activity and considered as a major economic and food production sector as it is an increasingly important source of protein available for human consumption. According to FAO, the supplies of fi sh, crustaceans, and molluscs from aquaculture increased from 3.9% of total production by weight in 1970 to 27.3% in 2000, and aquaculture is growing more rapidly than all other animal-food-producing sectors. Th e use of probiotics has gained signifi cance in aquaculture practices, particularly the disease outbreak. At present, the coastal aquaculture practices in Oman are centered on shrimps and eff orts are being made to diversity into fi nfi sh culture. In this context, the disease management is considered as of vital importance for the successful culture practices. Th e use of antibiotics in farming operations is not only costly but also considered as impractical. So, the probiotics has much role to play in disease management of fi nfi sh and shellfi sh aquaculture systems. In lieu of this increased attention has been turned to symbiotic marine microorganisms associated with seaweeds as a promising source for natural product isolation. Th is symbiotic marine microorganisms (endo & ectosymbiotic) were able to produce antibiotics against common fi sh pathogens, that can lead to isolate a novel secondary metabolites. Th e aim of this study was to identify symbiotic marine microorganisms which is associated in the seaweeds with antibacterial activity against common fi sh pathogens, in order to identify a possible alternative to the commonly used antibiotics in aquaculture.
- Applied Nutrition | Food Science and Technology | Food Microbiology
Location: Al Shams
Chair
Senthil Kumar
College of Applied Sciences, Sultanate of Oman
Session Introduction
Bulbin Jos
Dubai Health Authority, UAE
Title: Role of Nutrition in improving quality of quality of patient care
Time : 11:00-11:30
Biography:
Registered Dietician, M. Phil degree in Foods & Nutrition from India, with experience in multi super specialty hospitals. Capability to handle the dietary & nutrition departments, conducting training programs for both bachelor and master degree students and for those who are preparing for registered dietitian exam(RD), supervising and directing assistant dietitians, assisting doctors and college students for various research programs, teaching, counseling, menu planning for Rhyles tube feeding, jejunostomy feeding planning enteral and parenteral feeds for critical care and ventilated patients and therapeutic diets.
Abstract:
According to WHO, health is a state of complete physical, mental and social well-being and not merely the absence of disease or infi rmity. Poor nutrition is linked to chronic diseases such as cancer, cardiovascular diseases, type-2 DM, osteoporosis and anemia among people, which greatly compromise the physical, social, psychological and emotional wellness of an individual. Hospitalized patients face many challenges including maintaining a good nutritional status and avoiding weight loss and malnutrition. However, research shows that the majority of patients in acute care centers suff er from various nutritional defi cits weight loss and malnutrition. In some patients, the nutritional defi cits can lead to cachexia, a specifi c form of malnutrition characterized by loss of lean body mass, muscle wasting and impaired immune physical and mental function. Furthermore poor nutritional status, weight loss and malnutrition can lead to poor outcomes for patients including decreased quality of life, decreased functional status, increased complication rates and treatment disruptions. Th ese nutritional challenges increase mortality and morbidity status among patients. Early nutrition screening and intervention is vital in these patients to help prevent this nutritional decline and to help patients to get better health care outcome. Th e goals of nutritional support in hospitalized patients are numerous and include maintaining an acceptable weight and preventing or treating malnutrition, leading to better tolerance of treatment and its side eff ects, more rapid healing and recovery, reduced risk of infection during treatment and enhanced overall survival. Th erefore, multidisciplinary approach among all healthcare professionals is necessary to identify patients with nutrition risk to provide the appropriate and eff ective nutrition interventions.
Richard Stephen Ansong
Ghana University Legon- Accra, Gana
Title: The risk of malnutrition in the elderly in Ghana: A case study
Time : 11:30-12:00
Biography:
Richard Stephen Ansong is a freelance nutrition and exercise consultant who consults on the science of nutrition and exercise in a number of gyms and nutrition centres in Accra, Ghana. He holds a BSc in Nutrition and Food Science and an MPhil in Nutrition all from the University of Ghana. He is currently a PhD student at the University of Ghana, Legon. He is founder and CEO of Nutricise Global, which is a Nutrition and Exercise Consultancy. Mr Ansong has a passion for research and has experience working with individuals from various and diverse background. He believes that good nutrition is the preserve of every individual regardless of race and colour. He believes that through strong advocacy and effective collaboration, people can have knowledge and information that will help them improve their health and well being.
Abstract:
Background: Th e elderly population in developing countries is oft en nutrition insecure. An understanding of the overall risk of malnutrition of the elderly in the Ghanaian society is a key in planning an appropriate intervention for them. Method: Th e study was a cross-sectional study involving participants aged 60 years and above recruited from a suburb of Accra. Information on their background, dietary habits and level of physical activity were collected using a pretested semistructured questionnaire, weight, height and MUAC were also measured. Result: A total of 121 participants were recruited into the study. About 59% were females, the mean age was 66.66.5 years and 69.6% of participants had some form of formal education. Fish, beans, palm oil, cassava, rice and tomato were the most consumed commodities and walking was the most predominant activity they performed. About 70% of the participants skipped meals. Th e males were about 4 times more likely to be overweight than the females. Sex (OR=3.51; 1.20-10.28, p≤0.05) and MUAC (≥30 cm) (Normal: OR=38.35; 7.61-19.33, p≤0.05; Obese: OR=0.021 (0.004-0.109) were signifi cant predictors of BMI as an indicator of malnutrition. Conclusion: Findings from the study showed that the elderly population was malnourished. Nutrition intervention targeting the elderly is therefore needful.
Nassima Didouh
Université Djilali Bounaama Khemis-Miliana, Algérie
Title: Toxicogenic and physicochemical characterization of Bacillus Cereus spores isolated from an Algerian dairy plant
Biography:
Melle Nassima Didouh is a PHd scholar in Microbial Development. She has done the Doctoral research on “Characterization and treatment of the process of bioï¬ lm formation by Bacillus cereus in the dairy ï¬ eld optimization of cleaning and disinfection procedures” from University of Tlemcen and she had completed her Master’s Degree in Nature and Life Science.
Abstract:
Bacillus cereus is an endospore-forming bacterium frequently found in dairy products and dairy environment. In fact their spores have great ability to adhere to surfaces, in particular to hydrophobic surfaces and produce many toxins. Th e most B. cereus spores studied has been shown to be generally strongly hydrophobic. Many studies have shown a relationship between the bacterial spore characteristics and its ability to adhere to surfaces. In this study, molecular identifi cation (M13 RAPD, Rep PCR, PFGE), toxicogenic and physicochemical characterization of 14 Bacillus cereus strains isolated from a dairy plant located in north-western Algeria were studied using Microbial Adhesion To Hydrocarbon (MATH) method, and zeta potential measurements, respectively. Twelve (12) strains belong to Bacillus cereus group III and the two other to Bacillus cereus group IV. Spores of 11 strains presented a hydrophilic character and three a hydrophobic one. Th e spore zeta potential values for all strains were between 12.28 and -44, 51 mV. Four spore morphologies were investigated by Transmission Electron Microscopy (TEM) aft er negative staining. Th is allowed the clear observation of an exosporium surrounding all B. cereus spores. Th e ability of spores to adhere to stainless steel was also studied and varied among strains. Th e presence of an exosporium was not suffi cient to explain the ability of spores to adhere to stainless steel surfaces. When physicochemical surface characters of B. cereus spores were compared the hydrophobicity, the appendages length, the surface of spore and exosporium were found as the signifi cant adhesion parameters.
Manal AlGhsyar
Qassim University, Saudi Arabia
Title: Studies on physiological and functional properties of protein co-precipitates from camel’s and goat’s milk
Biography:
Manal Abdulaziz Saleh AlGhsyar has completed her master’s degree in Food Science and Dairy Technology. She has worked as the Principal of Manarat Al-Qassim School and hosted educational exhibitions.
Abstract:
Increasing world population, increasing demand for and cost of protein-rich foods, and the continuing need to improve the nutritional and functional properties of protein ingredients have contributed to a greater research into blends or composites as food ingredients. Proteins co-precipitates have a range of biological, physical, chemical, functional, sensory and nutritional properties giving the potential application as product ingredients in the food industry, though relatively little published information is available on this subject. Camels serve as a major source of milk and meat in the Middle East, where there are is a great number of camels in Saudi Arabia, which is the second largest country in the production of camel milk aft er Somalia; camel milk is considered a highly consumed food in the Arab Gulf states. Also, proteins from camels’ and goats’ milks are characterized with diff erent properties than cow proteins, and they are an important source for milk in the desert areas. Th e aim of this study was to obtained the co-precipitates proteins of camels’ and goats’ milk using diff erent methods such as heat treatment with or without addition of Calcium Chloride (CaCl2) or Hydrochloric Acid (HCl) as well as precipitation aft er the concentration of proteins by ultra-fi ltration and then study their physical and functional characteristics to recommend their use in the food industry.
Nassima Didouh
Djilali Bounaama University, Algeria
Title: Effect of hydrophobic/hydrophilic (or some characteristics) character of B. cereus spores on their adhesion capacities and resistance to biocides
Biography:
Melle Nassima Didouh is a PHd scholar in Microbial Development. She has done the Doctoral research on “Characterization and treatment of the process of bioï¬ lm formation by Bacillus cereus in the dairy ï¬ eld optimization of cleaning and disinfection procedures” from University of Tlemcen and she had completed her Master’s Degree in Nature and Life Science.
Abstract:
The main aim of this work is to assess the detachment capacity (or removing activity) of sodium hydroxide, nitric acid, detergent based on phosphoric acid, chlorinated detergent and sporicidal activity of biguanide based disinfectant against two adhered Bacillus cereus spores (one is hydrophobic and other hydrophilic) to stainless steel surfaces. Four protocols consisted in combinations of chemical compounds concentration, temperature and contact time were tested. For the A protocol (detergent tested based on phosphoric acid) the reduction average was 1.34 log for Bacillus cereus 110 (varied from 0.603 to 2.216 log) and 1.395 log for Bacillus cereus 89 (varied from 0.41 to 2.355 log). For the B protocol (detergent based on chlorine) the reduction average was 1.83 log for Bacillus cereus 110 (varied from 1.115 to 2.723) and log 1.644 for Bacillus cereus 89 (varied from 0.922 to 2.29 log). For the C protocol (disinfectant tested based on biguanide) the reduction average was 2.477 log for Bacillus cereus 110 (varied from 2.257 to 2.922 log) and 2,566 log for Bacillus cereus 89 (varied from 2,381 to 2,984 log). For the D protocol (disinfectant tested based on biguanide) the reduction average was 2.87 log for Bacillus cereus 110 (varied from 2.679 to 2.932 log) and 2.549 log for Bacillus cereus 89 (varied from 2.285 to 2.984 log). No reduction values did reach 4 log. So, we cannot say that the tested combinations remove eff ectively adhered spores from the stainless-steel surfaces. In the other hand, any clear conclusion can be settled about the relation between hydrophilic or hydrophobic character, potential zeta, pI and the detachment ability of adhered spores to the stainless steel. For all these reasons, cleaning and disinfection protocols must be optimized