Program
Wednesday, 22 May 2019
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14.00 – 15.30 h. Registration (will continue the full day)
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15.30 – 15.45 h. Inauguration
Keynote lecture
Chairs: Toshiro Matsui, Kyushu University, Fukuoka, Japan
Linda Giblin, Teagasc Food Research Centre, Cork, Ireland
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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
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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
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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
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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
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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
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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
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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
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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
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8.30 – 9.00 h. Absorption behavior of bioactive peptides across intestinal membrane
Toshiro Matsui, Kyushu University, Fukuoka, Japan
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9.00 – 9.30 h. Food matrix interaction and bioavailability of bioactive peptides
Chibuike Udenigwe, University of Ottawa, Ontario, Canada
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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
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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
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10.00 – 10.15 h. Coffee-break + posters exhibition
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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
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10.45 – 11.15 h. Bioactive Peptides for the Prevention of Osteoporosis
Jianping Wu, University of Alberta, Canada
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11.15 – 11.45 h. Modulation of intestinal functions by food derived peptides
Isidra Recio, Institute of Food Science Research (CSIC-UAM), Madrid, Spain
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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
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12.15 – 12.30 h. Bacterial quorum sensing peptides as mediators of the gut-brain axis
Yorick Janssens, Ghent University, Belgium
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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
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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
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14.30 – 15.00 h. Bioactivities of Maillard reaction products generated from food protein hydrolyzates
Keizo Arihara, Kitasato University, Towada-Shi, Japan
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15.00 – 15.30 h. Bioactive peptides derived from alternative protein sources
Andrea Liceaga, Purdue University, West Lafayette, USA
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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
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15.45 – 16.00 h. Production of collagen-based bioactive hydrolysates from cod skins
Manuela Pintado, Universidade Católica Portuguesa, Porto, Portugal
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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
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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
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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
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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
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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
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18.00 – 18.15 h. Marine bioactive peptides and functional foods
Ming Du, Dalian Polytechnic University, China
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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
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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
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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
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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
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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
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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
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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
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10.45 – 11.15 h. Suppression of hyperglycemia by cereal albumin
Hitomi Kumagai, Nihon University, Nihon, Japan
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11.15 – 11.45 h. Application of Food-origin Oligopeptides in Clinical Nutrition Intervention
Jun Lu, Institute of Food and Fermentation Industries, Beijing, China
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11.45 – 12.00 h. Oral delivery system for bioactive peptides
Patrícia Batista, Universidade Católica Portuguesa, Porto, Portugal
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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
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12.15 – 12.30 h. Awards ceremony (awards to best oral communication and best poster of young scientists) and Symposium Closure
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12.30 – 14.00 h. Farewell Cocktail
End of the Symposium
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14.00 – 16.00 h. Walking Tour Valencia Historical Center