2019 AOAC Annual Meeting - Preliminary Program

Prebiotic, an Evolving Nutrition Concept Prebiotic was recognized as a class of nutrients for their ability to manipulate host microbiota which confer various benefits to the host. The prebiotic concept and related health effects have evolved significantly since it was first introduced in 1995. A prebiotic is now defined as a substrate that can be selectively utilized by the microbiota at the action sites. The active sites of prebiotics include skin surface and cavities besides the gastro- intestinal track, where microbiota resides. Many plant based nutrients and phytochemicals, such as, polyphenols, polyunsat- urated fatty acids, have demonstrated prebiotic effects besides the traditional carbohydrate types of materials. Many prebiotic effects have also been demonstrated in literature, including improved intestinal functions, immunity modulation, and reduc- tion in other metabolic syndromes. The causality between the microbiota profile shift, the prebiotic metabolic effects, and the physiological effects are among the most active research areas in the field. The session will discuss several technical aspects in prebiotics research. It will cover the evolution of the prebiotic definition, potential prebiotic phytochemicals, and health effects. A micro- biota assessment platform will be presented for evaluating prebiotic effects. The current regulations and claims on prebiotics will also be discussed in global markets. The session will benefit the general audience of product developers, analytical chem- ists/biologists and government regulators. Chair : Xun Yan, AMWAY Xun Yan: AMWAY Prebiotic Concept and Its Effects Christina Phelps, Nutrilite The Global Regulatory Update on Prebiotics Frédéric Moens, ProDigest Simulator of the Human Intestinal Microbial Ecosystem (SHIME): A Technology Platform to Study Prebiotics. Enzymes can be powerful analytical tools due to their unique specificity for particular chemical structures. In many circum- stances, enzymes are the only analytical option for accurately and reproducibly measuring nutrients in foods and other matri- ces containing dietary fibers, vitamins and proteins. However, if impure, uncharacterized enzymes are used, or incorrect incu- bation conditions are employed, then results obtained will be inaccurate and misleading. This scientific session will focus on breakthrough developments in the use of novel enzymes and enzyme kinetics for the analysis of beneficial dietary fibers, carbohydrates, protein quality and the microbiological measurement of vitamin content in complex matrices. Presenters will provide examples of how reaction conditions, enzyme to substrate ratios, product inhibition and competing side reactions can provide misleading results and how these challenges can be overcome in method development. Audience members will be invited to participate in a roundtable discussion with presenters on successful method development utilizing enzyme analysis. Utilization of Enzymes for Analytical Analyses: Breakthroughs and Important Cautions

Co-Chair : Barry McCleary, Megazyme Co-Chair : David Plank, WRSS Food and Nutrition Lisa Povolny, WRSS Food & Nutrition Insights Determination of Total Folates Utilizing a Tri-enzyme Microbiological Method and Michaelis-Menten Kinetics Sean Austin, Nestec Ltd-Nestlé Research Center Challenges in the Measurement of FOS in Baby Formulations Ruth Ivory, Megazyme Measurement of Lactose in Lactose-Free Products Lucie Charmier, Megazyme Measurement of Fructan (inulin, levan and branched) in Foods, Feeds and Agricultural Products Barry McCleary, Megazyme Challenges in the Specific Measurement of α - and β -glucans in Natural Products and Ingredients David Plank, WRSS Food & Nutrition Insights Development of an Enzyme-Chemometric Method to Replace Rat Digestibility for PDCAAS Determinations of Protein Quality

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