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Nuevo yogur probiótico para reducir el colesterol

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOIE20151014001
Publicado:
16/10/2015
Caducidad:
15/10/2016
Resumen:
Un instituto de investigación irlandés busca un socio comercial en el sector de alimentos funcionales para continuar con el desarrollo de un nuevo yogur probiótico basado en exopolisacáridos (EPS) que producen lactobacilos mucosa DPC6426, con propiedades para reducir el colesterol en la sangre (factor de riesgo en el desarrollo de enfermedades coronarias) hasta un 53% en 12 semanas. La presencia de exopolisacáridos en productos lácteos mejora la textura, reduce el riesgo de sinéresis (separación de suero) y mejora las propiedades tecnofuncionales. El instituto está interesado en licenciar el producto a socios de la industria de alimentos funcionales.

Details

Tittle:
Novel cholesterol lowering probiotic yoghurt.
Summary:
An Irish Research Institute is seeking a commercial partner in the functional food space to further develop a novel probiotic yoghurt containing novel exopolysaccharide (EPS) producing Lactobacillus mucosae DPC6426 which can lower blood cholesterol (a risk factor in the development of coronary heart disease) by 53% in 12 weeks.

The Research Institute are looking to license their product to suitable partners within the functional food industry.
Description:
The Irish Research Institute is a well-established national body in the agri-food sector which supports science-based innovation and the wider bio economy.

The invention broadly relates to a LAB (Lactic Acid Bacteria) strain that has been found to express an exopolysaccharide (EPS) and confers cardioprotective properties when consumed. It provides for the use of Lactobacillus mucosae DPC 6426 as a possible nutritional approach to lowering cholesterol.

LAB strains are widely added as starter cultures in the dairy industry and have a long history of safe use. The presence of exopolysaccharide (EPS) in dairy products improves texture, decreases the risk of syneresis (whey separation) and improves the techno-functional properties of the products. It has been suggested that exopolysaccharide (EPS) produced by LAB (Lactic Acid Bacteria) interacts with cholesterol in a manner like dietary fibre.

Significantly increased cholesterol excretion was found for the probiotic yoghurt fed group. There is an opportunity to partner in developing and commercialising a cholesterol lowering probiotic yoghurt, including:

· Establishing the efficacy of the cholesterol lowering properties and effects on plaque stability of the probiotic in animal studies.
· Determining the mechanism of action and benchmarking against plant sterol esters and oat beta-glucan.
· Conducting a human intervention trial to compile a dossier to support a health claim application.

Suitable partners within the functional food industry are being sought through a licence agreement.
Advantages and Innovations:
The product provides the following key benefits;

1. Lactic acid bacteria are generally regarded as safe (GRAS) according to the Food and Drink Administration (FDA).

2. In-situ production of exopolysaccharide (EPS) throughout storage resulted in higher quality yoghurt with improved textural and rheological qualities compared to other yoghurts.

3. Blood cholesterol reduced by 53% in 12 weeks.
Stage of Development:
Under development/lab tested
IPs:
Patent(s) applied for but not yet granted
CommeR Statunts Regarding IPR Status:
A patent application was filed in 2012.

Partner sought

Type and Role of Partner Sought:
Seeking a commercial partner in the functional food space to further develop this technology with a view to commercialisation and further validation of the supporting health claims.

Client

Type and Size of Client:
R&D Institution
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
08001005 Tecnología de alimentos