Day 1 :
Lincoln University College, Malaysia
Time : 10:00-10:50
Swamy K B is presently working as Professor and HOD of Clinical Anatomy, Lincoln University, Malaysia. He has been awarded PhD by Andhra University, India and obtained his Master’s degree (MS in Clinical Anatomy) from Andhra Medical College, India, DMCh (Maternal & Child Health) from IGNOU, New Delhi and his Medical degree (MBBS) in 1976. He has expertise in human genetics, reproductive & developmental anatomy and also in herbal medicine. He has been the Genetic Counselor for many institutions, with prestigious grants (FRGS, URGS) from Malaysian Government. He has been the former Founder Anatomist, Professor and Head of the Department for many medical schools in India as well as in Malaysia. He is an International Editorial Board Member for many reputed journals like Anatomical Society of India (ASI). Recently he has been unanimously elected as an Executive Board Member for ASI and Editor for many journals like Novel Techniques in Nutrition and Food Science, Annals of Anatomy & Physiology, Journal Anatomical Society of India (JASI), etc., and also Manuscript Reviewer for journals like Food & Chemical Toxicology (Elsevier), Novel Techniques in Nutrition and Food Science, etc.
When many people hear the words “Down syndrome” they picture a significantly disabled person with a poor quality of life. Advances in medicine mean that stereotype no longer applies. Advocates for people with Down syndrome are trying to educate the public on their abilities. The lives of the 250,000 Americans with Down syndrome today are radically different than a generation ago, says Brian Skotko, co-director of the Down syndrome program at Massachusetts General Hospital. Medical advances and educational supports have led to increased life expectancy and better quality of life for those with Down syndrome. A survey done by Skotko showed that 99% of those with Down syndrome were happy with their lives. Additionally, the survey found that 88% of siblings felt that having a person with Down syndrome as their brother or sister had made them better people. Down syndrome was first studied and described by a doctor named John Langdon Down. In every cell in the human body there is a nucleus, where genetic material is stored in genes. Genes carry the codes responsible for all of our inherited traits and are grouped along rod-like structures called chromosomes. Typically, the nucleus of each cell contains 23 pairs of chromosomes, half of which are inherited from each parent. Down syndrome occurs when an individual has a full or partial extra copy of chromosome 21. This additional genetic material alters the course of development and causes the characteristics associated with Down syndrome. A few of the common physical traits of Down syndrome are low muscle tone, small stature, an upward slant to the eyes and a single deep crease across the center of the palm – although each person with Down syndrome is a unique individual and may possess these characteristics to different degrees, or not at all. According to the Centers for Disease Control and Prevention, approximately one in every 700 babies in the United States is born with Down syndrome, making Down syndrome the most common chromosomal condition. About 6,000 babies with Down syndrome are born in the United States each year. It can be concluded that although those with Down syndrome still face significant medical and educational challenges, it is important that the public perception of these individuals accurately reflect their abilities.
Auxilium College, India
Time : 10:50-11:40
Regina Mary R has her passion in educating and empowering the rural young women. She has her expertise in the field of development of bioactive compounds from microorganism for the biomedical application. Her contribution towards preparation of surface modification and bioactive compound conjugated nanoparticle for the treatment of pathogens from water and food system with a molecular mechanistic explanation. She has built this model after years of experience in research, evaluation, teaching and administration both in education institutions. She also has her unique contribution in the field of infection in gastrointestinal track and respiratory track due to the foodborne pathogens and its treatment by probiotics for health benefits of young women.
Food safety is a global issue with significant implications for human health. The World Health Organization reports that, annually, unsafe food results in the illnesses of at least 2 billion people worldwide and can be deadly. Some countries have made great progress in controlling foodborne diseases, but the number of those affected by foodborne diseases is growing globally (WHO, 2004). Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant and microbial antimicrobial compounds must be thoroughly investigated for their potential to serve as bio-preservatives. Our research focus the microbial-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted. Thermal processing is a common method of destroying vegetative microorganisms to ensure food safety, but this technique may cause undesirable nutritional and quality effects . Preservatives are commonly used to reduce the risk of foodborne illnesses. Increasing regulatory restrictions and consumer negative response to chemical compounds and to the use of antibiotics in agriculture have contributed to the pressure for the development of alternative compounds for use as antimicrobial agents.
Antimicrobial agents have been predominantly isolated from bacteria and fungi and either produced through fermentation. Worldwide, spending on anti-infective agents has increased in recent years due to the limited effective lifespan of antibiotics as new resistant microbes emerge. New sources, including microbial bioactive molecules, must be thoroughly investigated for identification of novel antimicrobial compounds. Prodigiosin is a natural red colored bacterial secondary metabolite, widely used in pharmacological and biological applications. This investigation focused on nutraceutical and food functionalization potential of natural colorant PG. The antioxidant potential of PG was examined by DPPH and ABTS radical scavenging method. The bactericidal efficiency of PG was analyzed against six foodborne pathogens. The food Shelf life extant ability of PG was analyzed using meat extract powder as a model food material. The PG (70.19g/kg) was biosynthesized from Serratia marcescens by solid state fermentation. The scavenging activity of PG were calculated to be 99% and 99.9% were DPPH and ABTS respectively. The bactericidal efficiency of PG against the selected foodborne pathogens exhibited significant inhibition on growth than the synthetic colorant and the shelf life of the food was extended in the presence of PG containing food model. Hence, the PG may be used as food colorant and thus significantly reduce the addition of synthetic colorant in food processing industry. This study will bring an innovative approach on food additive for safe and sustainable food process. Because of variation in stability and efficacy to various food processing parameters and food systems, it is critical that natural prodigiosin be selected and delivered so that they are active against potential pathogens in particular food and are stable throughout the food’s shelf life. Effects of natural prodigiosin in combination with other compounds or techniques must be more thoroughly investigated. Prodigiosin is active against Gram-positive bacteria and fungi. Given the consumer demand for more natural products and the growing need for alternative preservatives to ensure food safety, it is imperative that natural bioactive prodigiosin be fully assessed for their feasibility for food application. This new field of research has great potential for more evaluation to meet regulatory requirements and to fully elucidate the possibility of employing antimicrobials from the extensive source of microbial worldwide.