Quality of Life, Food & Wellbeing Solutions for the Elderly

Workshop 6 Co-Chairs
José M. Aguilera (PUC), Koji Nagata (Utokyo) and Kazuo Inoue (KyotoU)

 

Wednesday, October 1, 2025

08:45 Affixing of poster presentations
09:00 Opening Remarks (5)

Session 1: “Mechanisms of Aging and Healthy Longevity through Food and Nutrition (I)”

Chair: Koji Nagata (UTokyo)

09:05  Presentation (30 + 5)  O1 José M. Aguilera (PUC)
Feeding the elderly: a challenge for the XXI century

09:40  Presentation (20 + 5)  O2 Makoto Nakanishi (UTokyo)
Targeting chronic inflammation to improve age-related diseases

10:05  Presentation (20 + 5)  O3 Hiroshi Kondoh (KyotoU)
Metabolic resilience is a target for senotherpy in aging and aging-related disorders

10:30 Coffee Break (15 min)

Session 2: “Mechanisms of Aging and Healthy Longevity through Food and Nutrition (II)”

Chair: Kazuo Inoue (KyotoU)

10:45  Presentation (20 + 5)  O4 Zheng Ni, Yu-Sheng Yeh, Jungin Kwon, Su-Ping Ng, Haruya Takahashi, Wataru Nomura, Teruo Kawada, Kazuo Inoue and Tsuyoshi Goto (KyotoU)
Adipocyte-derived lactate negatively affects insulin sensitivity in obese mice

11:10  Presentation (20 + 5)  O5 Kousaku Ohinata (KyotoU)
Functional foods for the elderly: a challenge to improve appetite and cognition

11:35  Presentation (20 + 5)  O6 Kenji Sugase (KyotoU)
Rheo-NMR study on how green tea catechins suppress α-synuclein fibrillation

12:00  Presentation (20 + 5)  O7 Yasutomi Kamei (KyotoPU)
Elucidation of the molecular mechanism of skeletal muscle atrophy

12:25 Lunch (50 min)

13:15 Poster Presentations (30 min)

• P1 Leyla Covacevich and José M. Aguilera (PUC)
  Seaweed powders as a functional thickener for liquid foods
• P2 Nana Sato, Megumi Fujiwara, Koji Nagata and Ken Okamoto (UTokyo, Nippon Medical School)
  Effects of nucleosides on promoting energy metabolism
• P3 Claudia Matamala, Tamar Toledo, José M. Aguilera and M. Carolina Moreno (PUC, CHIC and USC)
  Calafate (B. microphylla) and wild zarzaparrilla (R. magellanicum) powders as functional ingredients: an antioxidant alternative for the diet of older adults
• P4 Yuma Ueno, Takumi Yokokawa and Kazuo Inoue (KyotoU)
  Skeletal muscle-specific IGF-1 deletion enhanced soy protein-induced hypertrophic signaling
• P5 Mónica Cabrales (PUC and UChile)
  Impact of drying methods on blueberry pomace polyphenols and their α-amylase/α-glucosidase inhibitory potential for healthy aging
• P6 Tomiko Asakura and Yoichi Kasahara (OUJ and UTokyo)
  Taste research to address excessive salt intake
• P7 Claritza Tamayo, Daniela Muñoz, Esteban Vera, Carolina Moreno and Pedro Bouchon (PUC)
  Obtaining protein extracts from sea lettuce (Ulva lactuca) as a functional ingredient
• P8 Mai Takada, Satoko Kawarasaki, Yoshimi Watanabe, Haruya Takahashi, Kazuo Inoue and Tsuyoshi Goto (KyotoU)
  Exploration of novel adipocytes thermogenesis regulatory factors by dedifferentiated fat cells
• P9 Javiera Camus, Camilo López-Alarcón, Carolina Moreno and Pedro Bouchon (PUC)Q
  Peroxyl radical-induced oxidative modifications in faba bean (Vicia faba) and pea (Pisum sativum) protein blends using AAPH: potential for application in plant-based meat analogues for the elderly
• P10 Suguru Okuda, Jung Ko, Dwina Juliana Warman and Koji Nagata (UTokyo)
  Identification of SIRT1-activating polymethoxy flavonoids in citrus peels

Session 3: “Designing Foods to Support Health and Quality of Life in the Elderly”

Chair: Pedro Bouchon (PUC)

13:45  Presentation (30 + 5)  O8 Francisca Echeverría (PUC)
Food-based and nutritional interventions for healthy aging in Chile

14:20  Presentation (20 + 5)  O9 Tadashi Sato (MAFF)
Promotion of “Smile Care Foods” (foods for elderly or patients)

14:45  Presentation (20 + 5)  O10 Naohisa Shobako (Nissin Foods Holdings)
Research on optimized nutri-dense meals

15:10  Presentation (20 + 5)  O11 Dang Lien (Taiyo Kagaku)
Multifaceted benefits of partially hydrolyzed guar gum in the elderly: gut health and mental health

15:35 Coffee Break (15 min)

Session 4: “Functional Foods and Nutritional Interventions for Healthy Aging”

Chair: José M. Aguilera (PUC)

15:50  Presentation (30 + 5)  O12 Pedro Bouchon (PUC)
Designing foods for health

16:25  Presentation (20 + 5)  O13 Tatsuya Sugawara (KyotoU)
Potential of food-derived lipid components to modulate skin aging: experimental insights using a mouse model

16:50  Presentation (20 + 5)  O14 Kenji Sato (KyotoU)
Functions of peptides contained in East Asian fermented condiments on innate immunity and inflammation

17:15  Presentation (20 + 5)  O15 Afifah Zahra Agista (TohokuU)
Fermented rice bran as a functional ingredient for the prevention of locomotive syndrome and the promotion of healthy aging

17:40 Short Break and Group Photo (5 min)

17:45 General Discussion (10 min)
17:55 Concluding and Closing Remarks (5 min)

Workshop 6: Quality of Life: Food and Wellbeing Solutions for the Elderly is sponsored by Ahjikan Co., Ltd.