\nFeeding the elderly: a challenge for the XXI century<\/strong><\/p>\n
09:40\u00a0 Presentation (20 + 5)\u00a0 O2 Makoto Nakanishi (UTokyo) 10:05\u00a0 Presentation (20 + 5)\u00a0 O3 Hiroshi Kondoh (KyotoU) 10:30 Coffee Break (15 min)<\/p>\n Chair: Kazuo Inoue (KyotoU)<\/p>\n 10:45\u00a0 Presentation (20 + 5)\u00a0 O4 Zheng Ni, Yu-Sheng Yeh, Jungin Kwon, Su-Ping Ng, Haruya Takahashi, Wataru Nomura, Teruo Kawada, Kazuo Inoue and Tsuyoshi Goto (KyotoU) 11:10\u00a0 Presentation (20 + 5)\u00a0 O5 Kousaku Ohinata (KyotoU) 11:35\u00a0 Presentation (20 + 5)\u00a0 O6 Kenji Sugase (KyotoU) 12:00\u00a0 Presentation (20 + 5)\u00a0 O7 Yasutomi Kamei (KyotoPU) 12:25 Lunch (50 min)<\/p>\n 13:15 Poster Presentations (30 min)<\/p>\n Chair: Pedro Bouchon (PUC)<\/p>\n 13:45\u00a0 Presentation (30 + 5)\u00a0 O8 Francisca Echeverr\u00eda (PUC) 14:20\u00a0 Presentation (20 + 5)\u00a0 O9 Tadashi Sato (MAFF) 14:45\u00a0 Presentation (20 + 5)\u00a0 O10 Naohisa Shobako (Nissin Foods Holdings) 15:10\u00a0 Presentation (20 + 5)\u00a0 O11 Dang Lien (Taiyo Kagaku) 15:35 Coffee Break (15 min)<\/p>\n Chair: Jos\u00e9 M. Aguilera (PUC)<\/p>\n 15:50\u00a0 Presentation (30 + 5)\u00a0 O12 Pedro Bouchon (PUC) 16:25\u00a0 Presentation (20 + 5)\u00a0 O13 Tatsuya Sugawara (KyotoU) 16:50\u00a0 Presentation (20 + 5)\u00a0 O14 Kenji Sato (KyotoU) 17:15\u00a0 Presentation (20 + 5)\u00a0 O15 Afifah Zahra Agista (TohokuU) 17:40 Short Break and Group Photo (5 min)<\/p>\n 17:45 General Discussion (10 min) Workshop 6: Quality of Life: Food and Wellbeing Solutions for the Elderly is sponsored by Ahjikan Co., Ltd.<\/p>\n Quality of Life, Food & Wellbeing Solutions for the Elderly Workshop 6 Co-Chairs Jos\u00e9 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) … Continue reading Workshop 6<\/span>
\nTargeting chronic inflammation to improve age-related diseases<\/strong><\/p>\n
\nMetabolic resilience is a target for senotherpy in aging and aging-related disorders<\/strong><\/p>\nSession 2: “Mechanisms of Aging and Healthy Longevity through Food and Nutrition (II)”<\/h4>\n
\nAdipocyte-derived lactate negatively affects insulin sensitivity in obese mice<\/strong><\/p>\n
\nFunctional foods for the elderly: a challenge to improve appetite and cognition<\/strong><\/p>\n
\nRheo-NMR study on how green tea catechins suppress \u03b1-synuclein fibrillation<\/strong><\/p>\n
\nElucidation of the molecular mechanism of skeletal muscle atrophy<\/strong><\/p>\n\n
\nSeaweed powders as a functional thickener for liquid foods<\/strong><\/li>\n
\nEffects of nucleosides on promoting energy metabolism<\/strong><\/li>\n
\nCalafate (B. microphylla<\/em>) and wild zarzaparrilla (R. magellanicum<\/em>) powders as functional ingredients: an antioxidant alternative for the diet of older adults <\/strong><\/li>\n
\nSkeletal muscle-specific IGF-1 deletion enhanced soy protein-induced hypertrophic signaling<\/strong><\/li>\n
\nImpact of drying methods on blueberry pomace polyphenols and their \u03b1-amylase\/\u03b1-glucosidase inhibitory potential for healthy aging<\/strong><\/li>\n
\nTaste research to address excessive salt intake<\/strong><\/li>\n
\nObtaining protein extracts from sea lettuce (Ulva lactuca<\/em>) as a functional ingredient<\/strong><\/li>\n
\nExploration of novel adipocytes thermogenesis regulatory factors by dedifferentiated fat cells<\/strong><\/li>\n
\nPeroxyl radical-induced oxidative modifications in faba bean (Vicia faba<\/em>) and pea (Pisum sativum<\/em>) protein blends using AAPH: potential for application in plant-based meat analogues for the elderly<\/strong><\/li>\n
\nIdentification of SIRT1-activating polymethoxy flavonoids in citrus peels<\/strong><\/li>\n<\/ul>\nSession 3: “Designing Foods to Support Health and Quality of Life in the Elderly”<\/h4>\n
\nFood-<\/strong>b<\/strong>ased and <\/strong>n<\/strong>utritional <\/strong>i<\/strong>nterventions for <\/strong>h<\/strong>ealthy <\/strong>a<\/strong>ging in Chile<\/strong><\/p>\n
\nPromotion of “Smile Care Foods” (foods for elderly or patients)<\/strong><\/p>\n
\nResearch <\/strong>on<\/strong> o<\/strong>ptimized <\/strong>n<\/strong>utri-<\/strong>d<\/strong>ense <\/strong>m<\/strong>eals<\/strong><\/p>\n
\nMultifaceted benefits of partially hydrolyzed guar gum in the elderly: gut health and mental health<\/strong><\/p>\nSession 4: “Functional Foods and Nutritional Interventions for Healthy Aging”<\/h4>\n
\nDesigning foods for health <\/strong><\/p>\n
\nPotential of food-derived lipid components to modulate skin aging: experimental insights using a mouse model<\/strong><\/p>\n
\nFunctions of peptides contained in East Asian fermented condiments on innate immunity and inflammation<\/strong><\/p>\n
\nFermented rice bran as a functional ingredient for the prevention of locomotive syndrome and the promotion of healthy aging<\/strong><\/p>\n
\n17:55 Concluding and Closing Remarks (5 min)<\/p>\n![\"\"](\"https:\/\/eventos.cmm.uchile.cl\/chilejapanforum2025\/wp-content\/uploads\/sites\/205\/2025\/09\/ahjikan.png\")
<\/p>\n![\"\"](\"https:\/\/eventos.cmm.uchile.cl\/chilejapanforum2025\/wp-content\/uploads\/sites\/205\/2025\/09\/ahjikan_romaji.png\")
<\/p>\n