Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 3rd International Conference and Exhibition on Probiotics, Functional and Baby Foods Hotel Royal Continental, Naples, Italy.

Day 1 :

  • Track 6: Probiotics in Paediatric nutrition
    Track 7: Probiotics in Obesity and Weight Management
    Track 8: Microbial Pathogenesis

Chair

Antonello Santini

University of Naples Federico II, Italy

Session Introduction

Ruggiero Francavilla

University of Bari, Italy

Title: Which role for Probiotics in celiac disease

Time : 09:50 - 10:10

Biography:

Abstract:

Simon M. Cutting

Royal Holloway  University of London, United Kingdom

Title: Bacterial spores as Probiotics: mode of action

Time : 10:10 - 10:30

Biography:

Abstract:

Members of the spore-forming genus Bacillus have long been used as probiotic supplements for human and animal use. Species such as Bacillus clausii, Bacillus coagulans, Bacillus subtilis and Bacillus licheniformis are found in a number of products and some, such as B. clausii that are produced as GMP products with proven efficacy in the prevention of gastrointestinal illness. The compelling aspect of spore forming bacteria is the spore which is produced at the end of the life cycle of this organism and enables a product to be produced that is both heat and desiccation resistant. This enables a product to be produced that can bestored indefinitely at ambient temperature and survive passage through the gastro-intestinal tract. This in turn simplifies storage and distribution of these products and enables spores to be used in ways that are not possible with the more common products such as the lactobacilli etc. For example, spores can be stored in aqueous solution, incorporated in foods included baked products and used in animal feed products where the formulation process requires extensive incubation at high temperatures. Despite these attributes our understanding of spores and how they exert a probiotic effect is less apparent. What we do know and which will be covered in this presentation is as follows: Innate Immunity: Spores are able to interact with Toll-like Receptors and induce an innate immune response leading to the production of IFN- and other cytokines. In animal studies as few as two nasal doses of B. subtilis spores can provide 100% protection to influenza (H5N2). Interestingly, this protection can be achieved using inactivated or killed spores. Clostridium difficile: B. subtilis spores have been used to evaluate protection against C. difficile infection in animal models. Our data shows that pre-dosing and concurrent dosing of mice infected with C. difficile provides varied levels of protection and illuminates the potential of using spores for treatment of this important nosocomial infection.

Salvatore Cucchiara

University of Rome  La Sapienza, Italy

Title: Interactions between gut microbiota and intestinal epithelium

Time : 10:30 - 10:50

Biography:

Abstract:

Break: Coffee Break 10:50-11:05

Lorenzo Morelli

University of Bologna, Italy

Title:

Time : 11:05 - 11:25

Biography:

Abstract:

Biography:

Abstract:

Alberto Ritieni

University of Naples Federico II , Italy

Title: Nutraceutical potential of artichoke (Cynara scolymus ) edible and waste portions

Time : 11:45 - 12:05

Biography:

Alberto Ritieni has a degree in Biology, 1985 and received a degree Honor in ‘Cause in Agricultural and Natural Sciences’, 2010 from the University of Constantain Romania. His scientific responsible search focuses on food safety for the presence of natural contaminants, mycotoxins, pesticides, plasticizers, etc. and development of new functional foods dedicated to the prevention of cardio-vascular and metabolic diseases through a nutraceutical approach. He is the author of over 180 scientific publications in international journals, book chapters devoted to food chemistry. He is part of several Editorial Boards including the Journal of Chemistry and Food Chemistry prestigious journal published by Elsevier.

Abstract:

Cynarascolymus is a plant belonging to the Asteraceae family, native of Sicily. The edible portion, the head, is widely consumed all over the world, raw or boiled, not only as a tasty food but also because of its known health properties. The artichoke is rich in natural fiber, minerals, vitamins and has a low lipid content; it is also rich in polyphenolic compounds, mainly caffeoylquinic acids and flavonoids, responsible for its healthy properties. The agro-food industries are involved in the selection of products that can be sold as fresh-cut products, so genotype is the most important factor to consider.According to the different genotypes, grown products will differ for size, color, flavor, texture, nutrition, pest resistance, eating quality and yield; in particular, artichoke heads should have some quality traits (fullness, safety, freshness, cleanness) defined by the European legislation.The choice of the best genotype is based on the assessment of physiological and biochemical parameters that can increase the storage, because this is the main characteristic sought by manufacturers and retailers in order to sell fresh produce.The aim of the present work was to evaluate the polyphenolic profile and nutraceutical potential of some commercially interesting artichoke genotypes. In addition, since particular attention has been recently given to the waste products resulting from the industrial processing of fruits and vegetables as sources of bioactive compounds,the attention was also focused on artichoke stems and leaves, in order to discover promising new sources of natural antioxidants, functional foods, and nutraceuticals, both from edible and waste food products.