List of participants

back to list
Company

Consolider FuncFood - CEBAS (CSIC)

Address
Campus de Espinardo 25
ZIP Code
30100
City
Espinardo-Murcia
Country
Spain


Company Profile:
The Spanish National Research Council (CSIC) is the third largest public research organisation in Europe. It coordinates a Consolider project on functional foods that involves 17 groups of Spanish Universities as well as from CSIC institutes itself, located in Murcia, Madrid, Valencia, Barcelona and Salamanca.
We aim to develop functional foods and ingredients supported by bioavailability, bioactivity and toxicological studies. We work on pre- and probiotics, peptides, lipids, polyphenols, plant extracts as well as on technologies of extraction, re-valorization of by-products, bio- and nano-technologies, -omics technologies, aimed at nutrition and disease prevention. We perform human intervention studies as well as animal models and cell culture assays.
In Alimentaria we offer the opportunity to develop /co-develop and comercialize innovative products and technologies by different approaches as patent licences, collaborative research, joint ventures and contract research and technical services on a case-by-case basis.
Profiltitel

Food protein hydrolisates as antiviral agents in aquaculture

What we offer:
We have generated hydrolysates and peptides derived from milk proteins applicable as antiviral agents against viruses of farmed fish. They show strong antiviral activity combined with very low toxicity. The peptides can be obtained through hydrolysis of casein, caseinates or milk derivates with food-grade enzymes.
Advantages:
This is the first demonstration of the antiviral activity of peptides of food origin against viruses of affecting fish
The method uses milk derivates that results an inexpensive and abundant raw material.
This invention broadens the applications and uses of milk proteins, contributing to its exploitation and valorisation
Because of its food origin, regulatory approvals to use these products as antiviral in fish for human consumption should be straightforward

What we are looking for:
We look for manufactures of feed or drugs for veterinary use. Animal feed, veterinary drugs, aquaculture companies, as patent licensees.

Keywords:
  • Crop and animal production
  • Fishing and aquaculture
  • Fish/Fisheries/Fishing Technology
  • Food Microbiology/Toxicology/Quality Control


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

New prebiotic oligosaccharides derived from lactulose and fermented dairy products with high concentration in prebiotics

What we offer:
CSIC has developed a type of prebiotic oligosaccharides derived from lactulose with a novel synthesis method. These carbohydrates show enhanced bioactive properties compared with commercial ones.
Advantages:
- Improved gastrointestinal digestion resistance (0 % ileal digestion)
- Prebiotic activity in the large intestine at low doses (1 % p/p) with an intake period of 14 days and without side effects
- Selective increase in the concentration and biodiversity of bifidobacteria, higher than commercial prebiotics
- Inhibitory effect on intestinal colonization by pathogenic bacteria
- Immunomodulatory activity
The same research group has developed a manufacturing process of fermented dairy products high in prebiotics (1.5-3.0 g/100mL) by enzymatic hydrolisis of lactose prior to the fermentation process.

What we are looking for:
Companies producing functional foods, nutraceuticals and additives, as well from the pharma sector are sought for manufacturing the new oligosaccharide under a patent license.

Keywords:
  • Technological additives. Enzymes
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Antioxidant product derived from coffee residues

What we offer:
A procedure for the extraction of antioxidant compounds from coffee silverskin, a residue of roasted coffee beans. The method involves an extraction step with water preferably at subcritical conditions without prior milling. The extracts contain high amounts of bioactive compounds (chlorogenic acid, caffeine).
Advantages:
- Exploitation of a by-product of industrial processing of coffee beans
- Environmental friendly, low-cost method that avoids using organic solvents but uses subcritical water, with better extraction yields
- Energy, time-saving and more simple procedure, it is applied to the whole coffee silverskin. The extraction is more effective, as caking with silverskin powder is avoided
- Bioactive components survive gastrointestinal digestion
- Antioxidant properties are kept for more than 6 months at room temperature
- It can be used as antioxidant food additive, and as cosmetic ingredient

What we are looking for:
Functional food companies, coffee manufacturers or energy drinks, beauty care and cosmetic sector. Industrial partners interested in the development and commercialization of this technology are sought for.

Keywords:
  • Food processing and preserving
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Vector with fluorescent markers optimised for lactic bacteria to characterize bidirectional promoters

What we offer:
An expression vector system that detects uni- and bidirectional promoters in lactic acid bacteria. Reporter genes encode autofluorescent proteins (GFP and mRFP) that are transcribed divergently. Advantages:
- It allows for in situ evaluation of cell growth and promoter expression by simultaneous detection of fluorescence and optical density, by contrast with markers of enzyme activity that do not allow the simultaneous determination
- Both genes can be detected simultaneously as the fluorescence spectra of the expressed proteins do not overlap
- The vector is functional in E.coli, facilitating its cloning
- The optimized codons in the mrfp gen increase the efficiency of synthesis of the protein
- Applications for monitoring cell colonies in mixed-bacterium cultures,especially for Lactococci and Enterococci, in co-cultures with isolated eucaryotic cells, biological tissues or in animal models

What we are looking for:
Biotech sector, companies devoted to genetic engineering, interested in recombinant protein production, vectors and vaccine production, kits for in-vitro diagnostics. We search for industrial partners interested in the development of this technology under a patent licence.

Keywords:
  • Detection and Analysis methods
  • Biochemistry
  • Enzymology/Protein Engineering/Fermentation
  • In vitro Testing, Trials


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Process for reducing biogenic amines in wine and fermented beverages

What we offer:
A novel method for reducing the content of biogenic amines found in some fermented foods. It consists of adding a natural enzymatic extract from a grapevine fungus, once fermentation has finished and without adding molecular oxygen to the reaction. Advantages:
- Inexpensive method, simple and safe for the consumer
- The extract comes from a natural source, facilitating its use in the food industry
- It can be applied at the end of the fermentation process, when amines are formed, contrary to the existing methods which are directed to the prevention of their formation
- It does not need addition of molecular oxygen in the medium, as occurs with other amino-oxidase enzymes
- It eliminates amines at pH values lower than 4, making it ideal to be applied in wine
- Very effective reduction of free amines, (up to 90% of histamine)
- It has been proved in wine and can be applied in other fermented beverages or foods

What we are looking for:
Wine-making industries or additive manufacturers for fermented beverages, to develop a commercial additive based on the novel extract, are sought as patent licensees.

Keywords:
  • Food processing and preserving
  • Manufacture of food and beverage
  • Drink Technology
  • Food Technology
  • Food Microbiology/Toxicology/Quality Control
  • Enzymology/Protein Engineering/Fermentation


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Improvement of the nutritional value of plant foods by the use of enzymes phytases

What we offer:
CSIC has developed a new phytase enzyme with high activity and high specificity for phytate in plant foods. Phytate salts have a high capacity of binding minerals as iron, zinc and calcium difficulting their absorption. The bioavailability of the minerals can be improved through the use of this enzyme phytase. Advantages:
- The phytase is easily purified as it remains in soluble form
-Efficiently expressed in E.coli
- The specificity for phytate is higher than commercial phytases
- It is a food grade phytase as it comes from Bifidobacterium qualified as GRAS / QPS
- It improves the nutritional profile of food products with high concentration of phytates as cereals and legumes
- It can be applied in the production of feed for monogastric animals (non ruminants)

What we are looking for:
Companies producing food additives, functional foods, animal feed, nutraceutical supplements of inositol triphosphate are sought as patent licensees.

Keywords:
  • Technological additives. Enzymes
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Technology
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Heptapeptides and hydrolizates from milk proteins with antihypertensive activity

What we offer:
CSIC and Hospital La Fe de Valencia have developed different types of peptides with antihypertensive activity:

- heptapetides through biotechnological processes and chemical synthesis in solid phase, with variations in the end- groups to give higher activity and stability to the protease digestion

- peptides with molecular weight less than 3000 Da from a hydrolizate of lactoferrin with pepsin. It is a low cost and simple process that revalorizes a by-product of dairy industry

All these peptides show both in vitro and in vivo strong inhibitory action on angiotensin I converting enzyme (ACE), as well as low citotoxicity. They can be used in the production of drugs for the prevention and/or treatment of hypertension, as well as in functional foods and dietary supplements.

What we are looking for:
Chemistry and pharma companies, functional food sector
Industrial partners interested in the explotation of this technology under patent license are sough for.

Keywords:
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Feed additive to reduce fat and increase the protein content in animals

What we offer:
CSIC has developed a feed additive comprising a mixture of safe metabolic modifiers from natural sources (betaine and conjugated linoleic acid (CLA)), which increases growth rate and the ratio muscle/fat in pigs. This additive can be included in the usual diet of the animals. The body composition of the animals fed the additive shows higher protein content (~ 6%), and lower fat percentage (~ 14%) and this effect makes the product more valuable because animal protein is one of the most appreciated nutrients by consumers.

The effects on animal growth and body composition are significantly higher with the association of the metabolic modifiers than when each compound is used individually.
The additive produces leaner animals (increase of 23% lean tissue) using natural substances.

What we are looking for:
Livestock , animal feed and nutrition companies.
Industrial partners interested in a patent licence agreement.

Keywords:
  • Crop and animal production
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Technology
  • environmental impacts and total food chain


Collaboration sought:
  • Technical Co-operation
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Food ingredient containing type I and II antioxidants

What we offer:
CSIC has developed a procedure to obtain a food ingredient containing type I and type II (the latter are usually considered as non-extractable) antioxidants and having a low caloric profile. The ingredient can be extracted from fruits and vegetables with a simple process and be used to prepare functional foods and drinks. Advantages:
The method is simple and easily implementable in the industry
An antioxidant ingredient low in calories is obtained, and can be used in functional food and beverages development
The resulting ingredient is new to the market due to the presence of both types on antioxidants (type I and II) in its composition, whereas other ingredients contain type I antioxidants only
It is useful to reduce by-products in industries producing juice and other beverages

What we are looking for:
Food industry on functional drinks and juices, manufacturers of functional ingredients.

Food companies to apply this technology under a patent licence are sought for.

Keywords:
  • Manufacture of food and beverage
  • Drink Technology
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Functional drink of wine and lupulus extract

What we offer:
Universidad Autónoma de Madrid, Hospital Universitario La Paz de Madrid and the Spanish National Research Council have developed this functional drink that combines a dealcoholized wine and an extract from lupulus obtained with pressurized water by the technology of supercritical fluids.
This functional drink possesses sensory descriptors that evoke wine, especially nasal flavours. There are evidences on its antioxidant and anti-inflammatory effects that could be preventive from cardiovascular risk. The technology of supercritical fluids is an alternative to tradicional methods of extraction and fractionation to preserve the properties of ingredients due to the low processing temperatures. It lacks the risk of toxicity by residual solvents

What we are looking for:
Beverage companies, wine and beer manufacturers interested in the explotation of this technology under a patent licence are sought for.

Keywords:
  • Food processing and preserving
  • Manufacture of food and beverage
  • Drink Technology
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Technology
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Supercritical fluid extraction and purification of lysophospholipids

What we offer:
Universidad Autónoma de Madrid has developed a process to obtain lysophospholipids (LPLS) of high purity for applications in food industry, cosmetics and pharmacy as bioactive lipids as well as precursors of structured phospholipids.

The purification of lysophospholipids is a technical problem due to their high polarity. Conventional methods are not able to reduce the content of neutral lipids below 15 %. These methods are based on the precipitation of LPLS with acetone.

Our process uses environmentally friendly techniques of supercritical fluids, with a significant reduction of organic solvents compared to traditional methods. Besides, it improves the purity of LPLS by the addition of an organic acid to the modifier used.

What we are looking for:
Manufacturers of food additives, nutraceuticals, cosmetics.
We are looking for companies interested in a patent licence agreement

Keywords:
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Technology
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
Profiltitel

Rosemary extracts for cancer treatment

What we offer:
Universidad Autónoma de Madrid and Instituto de Estudios Avanzados IMDEA-Alimentación have developed a process of use of rosemary extracts in the treatment of certain cancers, particularly in those that imply an alteration of lipid metabolism or the estrogen-signaling pathway. Furthermore, this composition can be combined with a conventional antitumoral agent favoring a synergistic effect.

We propose the use of the extract as an alternative therapeutic and not as a chemopreventive agent. It can be used as an adjuvant treatment in combination with chemotherapy, enhancing its effect and thus decreasing the dose of drug required, resulting in decreased side effects due to toxicity and therefore in an increase of life quality of patients with these tumors.

What we are looking for:
Manufacturers of nutraceuticals, pharma companies are sought for a patente licence agreement.

Keywords:
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Nutrition and Health


Collaboration sought:
  • Licence Agreement


Responsible

Ms Dr Débora Villaño

Knowledge Transfer Manager
back to list

Participants

© 2012 www.converve.com | Networking at events software