Program

Wednesday, 22 May 2019

  • 14.00 – 15.30 h. Registration (will continue the full day)
  • 15.30 – 15.45 h. Inauguration

Keynote lecture

Chairs: Toshiro Matsui, Kyushu University, Fukuoka, Japan

Linda Giblin, Teagasc Food Research Centre, Cork, Ireland

  • 15.45 – 16.30 h. Food proteins: a reservoir of biologically active peptides

Richard J. Fitzgerald, University of Limerick, Ireland

 

1st session: Structural and functional characterization

  • 16.30 – 17.00 h. Orally administered flaxseed protein-derived peptides are detected in the blood of Wistar rats where they inhibit calmodulin-dependent phosphodiesterase activity

Rotimi E. Aluko, University of Manitoba, Winnipeg, Canada

  • 17.00 – 17.30 h. Coffee-break + posters exhibition

 

1st session (Cont.): Structural and functional characterization

Chairs: Andrea Liceaga, Purdue University, West Lafayette, USA

Keizo Arihara, Kitasato University, Towada-Shi, Japan

  • 17.30 – 18.00 h. Contribution of in silico approaches in studying bioactive peptides derived from foods

Anna Iwaniak, University of Warmia and Mazury in Olsztyn, Poland

  • 18.00 – 18.30 h. The efficiency of dietary γ-glutamyl peptide (γ-ev) in the prevention of obesity associated vascular disorders

Kaustav Majumder, University of Nebraska-Lincoln, USA

  • 18.30 - 18.45 h. Milk-derived bioactive peptides exert antioxidant effects on caco-2 cells activating KEAP1-NRF2 pathway

Federica Tonolo, University of Padova, Italy

  • 18.45 – 19.00 h. Pro-Hyp, food-derived collagen peptide in blood, enhances growth of fibroblasts expressing p75NTR, somatic stem cell marker

Tomoko Asai, Kyoto University, Japan

 

19.00 h. Welcome Reception Cocktail

 

Thursday, 23 May 2019

  • 8.00 – 9.00 h. Registration (will continue the full day)

 

2nd session: Absorption and intestinal transport

Chairs: Rotimi Aluko, University of Manitoba, Winnipeg, Canada

            Anna Iwaniak, University of Warmia and Mazury in Olsztyn, Poland

  • 8.30 – 9.00 h. Absorption behavior of bioactive peptides across intestinal membrane

Toshiro Matsui, Kyushu University, Fukuoka, Japan

  • 9.00 – 9.30 h. Food matrix interaction and bioavailability of bioactive peptides

Chibuike Udenigwe, University of Ottawa, Ontario, Canada

  • 9.30 – 9.45 h. Peptides released by gastrointestinal digestion of milk and egg proteins as CCK and GLP-1 inducers

Marta Santos-Hernández, Institute of Food Science Research (CSIC-UAM), Madrid, Spain

  • 9.45 – 10.00 h. In vitro antioxidant activity of digestates of commercial casein phosphopetide preparations after intestinal metabolization followed by administration to human osteoblasts

Anita Ferraretto, Università degli Studi di Milano, Italy

  • 10.00 – 10.15 h. Coffee-break + posters exhibition
  • 10.15 – 10.45 h. Seminar Phenomenex: Chromatographic method development parameters for synthetic peptide asays

Mandana Fasth, Phenomenex ApS, Værløse, Denmark

 

3rd session: Mechanisms of action

Chairs: Chibuike Udenigwe, University of Ottawa, Ontario, Canada

Kaustav Majumder, University of Nebraska-Lincoln, USA

  • 10.45 – 11.15 h. Bioactive Peptides for the Prevention of Osteoporosis

Jianping Wu, University of Alberta, Canada

  • 11.15 – 11.45 h. Modulation of intestinal functions by food derived peptides

Isidra Recio, Institute of Food Science Research (CSIC-UAM), Madrid, Spain

  • 11.45 – 12.15 h. Optimization in the production of peptides with different biological activities from legume and cereal proteins

Elvira de Mejía, University of Illinois, Urbana-Champaign, USA

  • 12.15 – 12.30 h. Bacterial quorum sensing peptides as mediators of the gut-brain axis

Yorick Janssens, Ghent University, Belgium

  • 12.30 – 14.00 h. Lunch + posters exhibition

 

4th session: Generation of bioactive peptides

Chairs: Richard Fitzgerald, University of Limerick, Ireland

Elvira de Mejía, University of Illinois, Urbana-Champaign, USA

  • 14.00 – 14.30 h. Enzymatic mechanisms for the release of bioactive peptides in processed foods

Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

  • 14.30 – 15.00 h. Bioactivities of Maillard reaction products generated from food protein hydrolyzates

Keizo Arihara, Kitasato University, Towada-Shi, Japan

  • 15.00 – 15.30 h. Bioactive peptides derived from alternative protein sources

Andrea Liceaga, Purdue University, West Lafayette, USA

  • 15.30 – 15.45 h. Generation and identification of multifunctional bioactive peptides from the microalgae spirulina platensis and isochrysis galbana t-iso

Maria Hayes, Teagasc Food Research Centre, Ashtown, Ireland

  • 15.45 – 16.00 h. Production of collagen-based bioactive hydrolysates from cod skins

Manuela Pintado, Universidade Católica Portuguesa, Porto, Portugal

  • 16.00 – 16.30 h. Coffee-break + posters exhibition

 

5th session: Advances and challenges in the analysis of bioactive peptides 

Chairs: Hitomi Kumagai, Nihon University, Nihon, Japan  

Jun Lu, Institute of Food and Fermentation Industries, Beijing, China

  • 16.30 – 17.00 h. Separation and enrichment of bioactive peptides and amino acids: a piece of puzzle of the bioactivity of protein derivatives

Anna Laura Capriotti, Sapienza University Roma, Italy

  • 17.00 – 17.30 h. Challenges in the quantitation of naturally generated bioactive peptides in processed meats

Leticia Mora, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

  • 17.30 – 17.45 h. Exopeptidase treatment and Maillard reaction modification of protein hydrolysates derived from porcine plasma: structure-taste relationship

Yu Fu, University of Copenhagen, Denmark

  • 17.45 – 18.00 h. Identification of potential hypocholesterolemic peptides from protein hydrolysates of different varieties of olive seeds using correlation and multivariate analysis

Merichel Plaza, University of Alcalá, Madrid, Spain

  • 18.00 – 18.15 h. Marine bioactive peptides and functional foods

Ming Du, Dalian Polytechnic University, China

  • 20.00 – 23.00 h. Gala dinner and Flamenco show

 

 

Friday, 24 May 2019

6th session: Health benefits of bioactive peptides and applications from research to consumer

Chairs: Leticia Mora, IATA-CSIC. Valencia, Spain

            Manuela Pintado, Universidade Católica Portuguesa, Porto, Portugal

  • 8.30 – 9.00 h. Active peptides from Spanish dry-cured ham: from in silico to in vivo clinical data. A proof of concept

Silvia Montoro, Catholic University of Murcia, Spain

  • 9.00 – 9.30 h. Full for longer’-can dairy peptides play a role in satiety? Bioactive Peptides for Satiety

Linda Giblin, Teagasc Food Research Centre, Cork, Ireland

  • 9.30 – 9.45 h. Identification of bioactive peptides from brewers’ spent grain and contribution of leu/ile to bioactive potency

Maria Cermeño, University of Limerick, Ireland

  • 9.45 – 10.00 h. In vitro and in vivo evidence of marine hydrolysate impact on energy homeostasis and food intake regulation

Sandy Theysgeur, Université de Lille INRA, France & Diana Pet Food, Elven, France

  • 10.00 – 10.15 h. Anti-inflammatory peptides from Spanish dry-cured pork ham: in vitro endothelial cell response and docking studies

Sara María Martínez-Sanchez, Catholic University of Murcia, Spain

  • 10.15 – 10.45 h. Coffee-break + posters exhibition

 

6th session (cont.): Health benefits of bioactive peptides and applications from research to consumer

Chairs: Fidel Toldrá, IATA-CSIC. Valencia, Spain

            Jianping Wu, University of Alberta, Canada

  • 10.45 – 11.15 h. Suppression of hyperglycemia by cereal albumin

Hitomi Kumagai, Nihon University, Nihon, Japan

  • 11.15 – 11.45 h. Application of Food-origin Oligopeptides in Clinical Nutrition Intervention

Jun Lu, Institute of Food and Fermentation Industries, Beijing, China

  • 11.45 – 12.00 h. Oral delivery system for bioactive peptides

Patrícia Batista, Universidade Católica Portuguesa, Porto, Portugal

  • 12.00 - 12.15 h. Multifunctional and Multitarget Peptides in the Cardiovascular Disease Prevention: Current Trends and Future Prospective

Carmen Lammi, University of Milan, Italy

  • 12.15 – 12.30 h. Awards ceremony (awards to best oral communication and best poster of young scientists) and Symposium Closure
  • 12.30 – 14.00 h. Farewell Cocktail

End of the Symposium

  • 14.00 – 16.00 h. Walking Tour Valencia Historical Center

 

 

Organizers and collaborators