Protein Biofunctions

Chair(s)

• HK

  Hitomi Kumagai, PhD (she/her/hers)

  Professor
  Department of Chemistry and Life Science
  Nihon University
  Fujisawa-Shi, Kanagawa, Japan
• 

  Hongbing Fan, PhD (he/him/his)

  Assistant Professor
  Department of Agricultural, Food, & Nutritional Science
  University of Kentucky
  Lexington, KY, United States

Progressively realistic in vitro methods for analyzing food digestion have been developed in recent decades. A presenter will discuss recent advances in developing personalized foods for specific consumer segments. The session will also challenge the belief that animal proteins are higher quality and contain a balance of amino acids not naturally matched by plant-produced proteins. Finally, a talk will examine the health benefits of natto, a traditional Japanese fermented soybean food, and how natto-derived peptides may prevent age-related cognitive decline and dementia.

Presentations:

• 11:00 AM – 11:20 AM MDT

  What makes a food protein a good source of bioactive peptides?
  

  Presenting Author: Jianping Wu – University of Alberta
• 11:20 AM – 11:40 AM MDT

  ß-Conglycinin confers ameliorative effects on metabolic syndrome in rats
  

  Presenting Author: Kazunori Koba – University of Nagasaki, Siebold

  Co-Author: Koji Kawabeta – University of Nagasaki

  Co-Author: Michihiro Sugano – Kyushu University
• 11:40 AM – 12:00 PM MDT

  Cognitive benefits of fermented soybeans (Japanese natto) and its derived peptides
  

  Presenting Author: Shigeru Katayama, PhD – Shinshu University
• 12:00 PM – 12:20 PM MDT

  Suppressive effect of amino acid and dipeptide in garlic on melanoma proliferation
  

  Presenting Author: Hitomi Kumagai, PhD (she/her/hers) – Nihon University
• 12:20 PM – 12:40 PM MDT

  Kokumi peptide γ-glutamyl valine in reducing vascular inflammation and development of atherosclerosis
  

  Presenting Author: Bikram Upadhyaya, PhD Candidate – University of Nebraska-Lincoln

  Co-Author: Kaustav Majumder, PhD (he/him/his) – University of Nebraska-Lincoln
• 12:40 PM – 1:00 PM MDT

  A comparison of select approaches used for in-vitro digestion of protein-based model food systems
  

  Presenting Author: Amy S. Logan, PhD (she/her/hers) – CSIRO Agriculture and Food

  Co-Author: Rama Addepalli (she/her/hers) – CSIRO

  Co-Author: Meltem Bayrak – CSIRO

  Co-Author: Adam Fitzgerald – CSIRO

  Co-Author: Joanne Hughes – CSIRO

  Co-Author: Juliane Floury – INRAE

  Co-Author: Stephen Homer – CSIRO

  Co-Author: Yutao Li – CSIRO

  Co-Author: Olivia Menard – CSIRO

  Co-Author: Simone Osborne – CSIRO

  Co-Author: Elham Rakhishi – INRAE

  Co-Author: Anita Sikes – CSIRO

  Co-Author: Allison Williams – CSIRO

  Co-Author: Roderick Williams – CSIRO

  Co-Author: Aarti Tobin – CSIRO