Day 1 :
Peking University First Hospital, China
Keynote: Body weight control in patients followed up in a multidisciplinary team for obesity in China
Time : 10:50-11:30
Difei Lu has her expertise in evaluation and passion in improving the health and wellbeing of patients with diabetes or obesity in China. Graduated as MD in Peking University Health Science Center, she works as a Specialist in Endocrinology Department at Peking University First Hospital. After the multidisciplinary team for obesity of Peking University First Hospital was launched since 2016, she participated in the clinical practice and collected data. Since then, nearly one thousand obesity patients were regularly followed up in the MDT for obesity. This approach provided a real world-based data for weight control efficacy of MDT for obesity in China.
Introduction: The treatment of obesity is based on diet and lifestyle intervention and medication, bariatric surgery or acupuncture in China is recommended in some cases. Therefore, a multidisciplinary team is needed for the management of obesity. Herein we described the body weight and other metabolic profile changes in the multidisciplinary team for obesity at Peking University First Hospital in 2-year follow-up.
Methodology & Theoretical Orientation: 445 patients participated in the multidisciplinary team for obesity, which consisted of a physician, a dietician, an exercise therapist, a bariatric surgeon, an acupuncturist and several health educators. Patients were followed up at 3 months, 6 months, 1 year, 18 months and 2 years after their first visit. We investigated body weight changes across up to 5 times of follow-ups and factors that affected the successful rate in weight reduction using logistic regression.
Findings: Body weight declined significantly at every visit compared with the basal value (p<0.0001), and it decreased significantly in follow-up at 6 months and 1 year compared with the former visit (p<0.0001, 6m vs. 3m; p<0.0001, 1y vs. 6m). Defining body weight reduction over 5% as success, the rate of success was as high as 40.9%-50.9% during visits. Defining the reduction of body weight over 10% as success, the successful rate gradually increased from 13.2% to 26.9% during visits. Sex category, baseline body weight, body mass index and hip circumference were associated with the success of weight-loss.
Conclusion & Significance: A multidisciplinary team for obesity management could significantly achieve the goal of body weight reduction. For most of the patients, weight reduction occurs during the first year of treatment. Sex category, baseline body weight, body mass index and hip circumference are associated with successful weight control.
University of Hong Kong, Hong Kong
Time : 10:10-10:50
Statement of the Problem: Disease-causing properties (virulence) of microbial pathogens are greatly influenced by environmental factors such as temperature, pH, and food ingredients like carbohydrates. As human bodies are inhabited by a number of opportunistic pathogens, factors modulating the virulence of these potential disease-causing bacteria may have important health consequences. We have developed reporter systems in bacteria for evaluating the virulence modulating properties of various agents including common food ingredients.
Methodology & Theoretical Orientation: We have constructed gfp-luxABCDE dual-reporter plasmids with selected promoters from bacterial virulence-associated genes. The plasmids were introduced into bacteria to establish a gfp-lux based multiplex promoter reporter platform for monitoring bacterial virulence gene expressions in real time to identify factors that may modulate virulence factors expression. We have selected a number of common food ingredients and tested these ingredients in our multiplex promoter reporter platform to evaluate their virulence modulating properties. Virulence gene expression in bacteria was monitored by luminescence signals detected with an IVIS Spectrum In Vivo Imaging System (PerkinElmer).
Findings: We have profiled the virulence modulating activities of common food ingredients on 9 bacterial virulence gene promoters, namely promoters from genes involved in the production of α-toxin, Panton-Valentine leukotoxin, phenol-soluble modulins, Protein A, Extracellular Adhesion Protein, fibronectin binding protein A, fibronectin binding protein B, clumping factors A, and capsular polysaccharide. The tested virulence factors are important for the establishment of bacterial infections in humans.
Conclusion & Significance: Microbial virulence is an overlooked factor while considering food ingredients and nutritional supplements for healthy individuals or patients with special needs. Our study has provided an evidence-based scientific platform for the effective evaluation of various food substances that may modulate the virulence of opportunistic pathogens residing in humans.