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Nuevos bioantioxidantes, bioconservantes y antifúngicos obtenidos por fermentación de subproductos agroindustriales

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOES20151008002
Publicado:
27/11/2015
Caducidad:
27/11/2016
Resumen:
Un grupo de investigación español especializado en microbiología ha obtenido nuevos productos naturales de alto valor añadido, como antioxidantes, conservantes y antifúngicos, mediante fermentación y/o digestión de subproductos agroindustriales para alimentación animal. El grupo de investigación ha clonado y sobreproducido una xilanasa. Estas carbohidrolasas hacen solubles diferentes tipos de residuos ferulados y son un sustrato para esterasas, aumentado su eficiencia. Se buscan socios en el sector agroalimentario con el fin de establecer acuerdos de licencia.

Details

Tittle:
New bioantioxidants, biopreservers and bioantifungal obtained by fermentation of agroindustrial subproducts
Summary:
A Spanish research group working on microbiology has obtained new natural high value added products, such as antioxidants, preservatives and anti-fungals. It has been done through the fermentation and/or digestion of agro-industrial sub-products, destined to animal feeding. The group is looking for license agreements.
Description:
The industries that use vegetables as raw materials obtain hundreds of thousands of tons of by-products per year. These agro-alimentary industries, such as sugar refinery and brewery industries, usually allocate these by-products to animal feeding.
These agro-industrial by-products generally contain high amounts of carbohydrates and phenolic compounds such as cyanic acid. An example of cyanic acid is the ferulic acid which is an intermediate substrate in the production of vanilla. It also can be used as a powerful antioxidant (cosmetics and food industries) and as an effective UV-protector (important in textile industries).
Greater advantages from these sub-products could be achieve through fermentation processes, if high value-added natural substances such as antioxidants, preservers and anti-fungals are obtain.

A Spanish research group, based in Madrid and working on microbiology, has obtained new natural high value added products such as the above mention, through the fermentation and/or digestion of agro-industrial sub-products, destined to feeding and control of phytopathogens using selected actinomycetes strains in pure or mixed culturing and/or enzymes.

They have managed to clone and overproduce a xylanase. These carbohydrolases make soluble different sizes of ferulated residues. These are subsequently a substrate for esterases, so this increases their efficiency. Moreover, these enzymes, when acting on plant material, produce oligosaccharides which may stimulate plant resistance against phytopathogens or inhibit their own hydrolytic enzymes produced by the phytopathogens in order to damage the plant cell and be able to invade the host. Other kind of hydrolytic enzymes, such as chitinases, are able to hydrolyse the cell wall of phytopathogenic fungi. Finally, it must be stressed the importance of enzymes like the esterases in the biological control mechanism, as they can release cinamic acid ester compounds with antifungal activity from vegetable substrate. Very few studies have been carried out on the ferulic-esterase activity of bacteria, and in particular in streptomycetes, being this research group one of the pioneers in this area.
The group is looking to reach license agreement. They are looking for companies from agro-alimentary sector.
Advantages and Innovations:
Innovations:

- Obtaining natural compounds with antioxidant activities, preservatives and antifungal.
- Interesting in the food industry, both human and animal.
- Interesting to control plant pathogens


Advantages:

- Involves an environmental improvement.
- These products are obtained from secondary products thus increasing profits.
- This technique is intended to add value to agricultural products in most cases are used as supplements in animal feed. Natural products obtained would therefore not subject to the regulation of synthesis products intended for human consumption as antioxidants and / or preservatives, or as antifungal agents for controlling plant pathogens.
Stage of Development:
Prototype available for demonstration
IPs:
Secret know-how
CommeR Statunts Regarding IPR Status:
There is a confidential agreement among the researchers.

Partner sought

Type and Role of Partner Sought:
The group is looking for license agreements (know how license). This research group is looking for companies from the agro-alimentary sector interested in profiting from agro-industrial sub-products. The products obtained could be used for human and animal consumption.

The group also looks for companies that are interested in implementing this technology as an environmental improvement in their production plants of agricultural products. The interested company would have to install a lab for the fermentation of the sub-products.

Client

Type and Size of Client:
University
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English
Spanish

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
06006012 Bioprocesos
06006011 Fermentación
03004007 Pharmaceutics