Technology Profiles
 Profile Detail
Lipid nutrients and their biological interactions in functional foods (08 IT 55Y2 0IFZ)
An Italian company has developed highly innovative experimental models to test in vitro, in vivo & in humans the biological activities of several lipid nutrients and their biological interactions. The use of sophisticated tools allows approaching the analysis, design and development of novel functional foods in order to have all the required information for patenting and marketing the novel product. They are looking for technical co-operation and commercial agreement with technical assistance.
Country: Italy
Type: OFFER
Date: 25.10.2011
An Italian company has a team, from academy and industry, experts on research in specialty lipid-based functional food. In particular the expertise is on dietary fatty acids with high biological activities such as conjugated linoleic acid (CLA), omega-3, liposoluble antioxidants.
Test of nutrients or interactions thereof:
In vitro using both primary culture and cell lines, in vivo using experimental animals, human trials, and ex vivo using blood cells and/or bioptic tissue to test:
1) Metabolism, recognition by HPLC (high-performance liquid chromatography) MS-MS (mass spectrometry) of metabolites, induction of PPARs (Peroxisome proliferator-activated receptors) by real-time PCR (polymerase chain reaction)
2) Modulation of oxidative stress employing several markers such as isoprostanes, fatty acid hydroperoxides, decrease of antioxidants by HPLC-DAD (High Performance Liquid Chromatography/Diode Array Detector) and MS-MS (mass spectrometry) in line
3) Modulation of inflammation by challenging cells with LPS (Lipopolysaccharide) and measuring cytokines by real-time PCR (polymerase chain reaction), eicosanoids by real-time PCR (polymerase chain reaction) and no formation pathways.
Innovative Aspects:
The major innovative aspects are due to the highly specific techniques employed and the different expertise of the team, which allows approaching the analysis, design and development of novel functional foods from different angles.
Advantages:
- Analysis of the lipid components from different matrices using spectrophotometry, GC (Gas Chromatography), TLC (Thin Layer Chromatography), HPLC (high-performance liquid chromatography) and molecular biology techniques.
- The discovery of novel biological activities of single components or interactions thereof will greatly help for the design and development and possible patent of novel functional foods.
Degree of development:
Patents/Rights: Secret know-how
Requested Cooperation: License Agreement, Technical consultancy
- Type of partner sought:
Industry
- Specific area of activity of the partner:
Food industry, dietary supplements, functional foods
- Task to be performed:
Technical support that is meant to be provided by the company: technical consultancy in order to
adapt the technology to specific needs
Type of Organisation:
Status: NEW
| 
