Ivan Petyaev Cambridge UK 16TH FOOD INNOVATE SUMMIT AMSTERDAM APRIL 2018
What we do Develop technologies and product prototypes for Functional Food and Beverages Laboratory and Clinical Validation License out technology and prototypes New Product Development for a Licensee Technology Transfer and Quality Control
Technology and Products Functional Food for Weight Management, Skin Health and Rejuvenation Without Any Need for EFSA Approval
Global Challenge 1.9 billion adults are overweight Of these over 650 million are obese 41 million children under the age of 5 are overweight or obese
Obesity Impact Reduces mobility Increases risk of Cardiovascular diseases and Diabetes
Targeting Lipids – Options Today Total lipids Reduce intake Increase oxidation – physical exercise Cholesterol only Block absorption - stanols Inhibit synthesis – red yeast rice, statins 6
Prevalence of Obesity in the Developed Word
Fat Digestion
How to Increase Lipid Digestion Rate 2 μ 1 μ Diameter : 2 2.1 μ 2 8.6 μ 2 Surface area = 4 πr 2 Oil droplet size and active surface decreases Rate of digestion increases × 4
Digestion Rate
How to Decrease Lipid Digestion Rate 2 μ 1 μ Diameter × 2 8.6 μ 2 2.1 μ 2 Surface area = 4 πr 2 Oil droplet size and active surface increases Rate of digestion decreases × 4
L-tug – Technology to Increase Size of Lipid Droplets Lycopene L-tug Dairy Butt er - light microscopy control 1: 30,000 1:10,000 1 :5,000
L-tug Dairy Butter - light microscopy Control L-tug Lutein Control L-tug Astaxanthin
L-tug Chocolate L-tug fat globules of Cocoa Butter light microscopy Surface area = 4 πr 2 Volume = (4/3) π r 3
L-tug Vegetable Oils L-tug lipid droplets of Vegetable Oils light microscopy
L-tug Animal Fat 25 20 15 Diametr (mm) 10 5 0 Control 0.1 0.5 1 2 3.5 7 10 Astaxanthin in mg per 20g of beef fat
Dairy Products – light microscopy Full milk control L-tug Milk 11% cream control L-tug cream
L-tug Ice Cream and Yogurt – light microscopy 15% fat ice cream control L-tug ice cream 6% fat yogurt control L-tug yogurt
Postprandial triglycerides Options 19
Postprandial total cholesterol Options 20
L-tug dairy butter trial - triglycerides Middle-aged with hypercholesterolaemia 30g daily 21
L-tug dairy butter trial – total cholesterol Middle-aged with hypercholesterolaemia 30g daily 22
L-tug dark chocolate trial 7mg 30g daily Ivan M. Petyaev, Pavel Y. Dovgalevsky, Natalia E. Chalyk, Victor A. Klochkov and Nigel H. Kyle “Lycopene Embedded into Cocoa Butter Micelles of Dark Chocolate Causes Dose -dependent Decrease in Serum Lipids of Hypercholesterolemic Volunteers” - British Journal of Medicine and Medical Research (2016) 13(11): 1-1 23
L-tug – Applications • Functional Food and Beverages for weight management and blood lipid control • Uses Safe Carotenoids approved in Europe and GRAS in the US Platform Technology to Disrupt Lipid Folding • Thermo-resistant, can be pasteurised, cooked or boiled • Stable to freeze-thawing and freeze-drying 24
L-tug – Regulatory Considerations • No chemical modification of food lipids – no need for Novel Food registration • Involves only physical disruption of lipids to reduce their rate of digestion Food Engineering Technology • No need for EFSA approval • It is Food for Special Medical Purposes – requires only national authority notification 25
L-tug – Accelerate Heating 26
L-tug – Accelerate Cooking Time 27
Cooking Fish with L-tug Oil – Vitamin D3 Water Olive oil L-tug Lycopene L-tug Astaxanthin 28
Cooking Fish with L-tug Oil – Vitamin B12 Water Olive oil L-tug Lycopene L-tug Astaxanthin 29
L-tug Cooking Oil and Fat • Faster cooking • Save time and cost – more economic Accelerated Heating • Reduced decomposition of thermo- sensitive vitamins and micronutrients • Healthier cooked meal 30
Summary L-tug is a Technology Inspired by Italian Culinary Practice • Creates food where fat and oil Carotenoid have a reduced rate of digestion Disruption of Food Lipids • Faster and Healthier Cooking 31
Food for Skin Health and Rejuvenation Harvesting the surface of the face skin – non-invasive home kit Side Effects Post samples to Lycotec 32
Sebum and Skin Health - Skin Lubrication - Prevention of Skin Dehydration - Acid Mantle – Skin Immunity & Microbiome 33
Sebum in Ageing 19 year old woman 67 year old woman 34
Quantification of Skin Age – Sebum In men In women 35
Corneocytes in Ageing 18 year old woman 65 year old woman 36
Quantification of Skin Age – Corneocyte Desquamation Rate In men In women 37
Skin Microbiota in Ageing 19 year old man 67 year old man 38
Quantification of Skin Age – Total Microbiota Load 17 year old woman In men In women 39
Quantification of Skin Age N. E. Chalyk, T. Y. Bandaletova, N. H. Kyle and I. M. Petyaev “Morphological Characteristics of Residual Skin Surface Components Collected from the Surface of Facial Skin in Women of Different Age” Ann Dermatol (2017) Vol. 29, No. 4, 454 - 461 N. E. Chalyk, T. Y. Bandaletova, N. H. Kyle and I. M. Petyaev “Age -related differences in morphological characteristics of residual skin surface components collected from the surface of facial skin of healthy male volunteers” Skin Research and Technology (2017) 23: 212 –220” 40
Carotenoids in Skin Health Reduce Sebum Viscosity Increase Lubrication - - Reduce Skin Dehydration - Improve Acid Mantle – Skin Immunity - Protection from UV damage 41
Carotenoids in Human Skin Lycopene – 50 -55% β - Carotene – 30 – 35% α -Carotene – 4 – 7% Lutein – 3 - 6% Cryptoxanthin – 1 – 3% Zeaxanthin – 0 – 1% 42
Lycopene Deficiency in Skin - Dietary and Seasonal - Ageing - Fatty Liver, Metabolic Syndrome, Obesity - Pathologies: Cardiovascular Disease, Arthritis, Cancer, Chronic Inflammatory Conditions 43
L-tug Lycopene Dark Chocolate Randomised, Double-blind, Controlled Trial on 82 persons 1 st group - 60 persons mean age 52 + 3.1 - received daily 10g L-tug dark chocolate with 7mg lycopene 2 nd group 22 persons, average age 54 + 3.5 - received 10g control dark chocolate - Duration 4 weeks 44
L-tug Lycopene Ice Cream Cross-over Trial on 10 persons - 5 men + 5 women, 27 – 58 years old 1 st intervention - received daily 50g of L-tug ice cream with - 7mg lycopene for 4 weeks - Washout period – 2 months 2 nd intervention - received daily 50g control ice cream - for 4 weeks 45
Lycopene in sebum and corneocytes during 4 week intake of 10g L-tug dark chocolate with 7mg lycopene 46
Lycopene in serum, sebum and corneocytes during 4 week intake of 50g L-tug ice cream with 7mg lycopene 47
Increase of lycopene concentration in sebum � After 4 weeks Before Administration of L-tug 10g dark chocolate with 7mg Lycopene 48
Sebum Rejuvenation Before After 4 weeks Administration of 50g L-tug ice cream with 7mg lycopene 49
Increase of lycopene concentration in corneocytes � � After 4 weeks Before Administration of 50g L-tug ice cream with 7mg lycopene 50
Corneocyte Rejuvenation Before After 4 weeks Administration of 50g L-tug Ice Cream with 7mg Lycopene 51
Skin Microbiome Rejuvenation Gram staining Before After 4 weeks Administration of 50g L-tug ice cream with 7mg Lycopene 52
Food and Beverages for Skin Protection and Rejuvenation Beverage Shot Nutraceutical Chocolate Ice Cream 53
Regulatory Considerations • These words do not refer to any specific health claim • No EFSA approval required Skin Health and Rejuvenation • Credibility for consumers – scientific dossier + education • Credibility – personalised skin assessment with non-invasive test 54
Proposal to Industry • license out already developed L-tug and skin health food products • with a Licensee to develop its own line of L-tug food and beverage products • with a Licensee to develop its own line Licensing and of skin health and rejuvenation products Partnering • to develop point-of-care non-invasive skin nutrition and age assessment test • with Licensee – to develop L-tug cooking oil and fat products 55
DR IVAN PETYAEV LYCOTEC CAMBRIDGE, UK 16TH FOOD INNOVATE SUMMIT AMSTERDAM APRIL 2018
Recommend
More recommend
