Ivan Petyaev Cambridge UK 16TH FOOD INNOVATE SUMMIT AMSTERDAM - - PowerPoint PPT Presentation

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Ivan Petyaev Cambridge UK 16TH FOOD INNOVATE SUMMIT AMSTERDAM - - PowerPoint PPT Presentation

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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

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16TH FOOD INNOVATE SUMMIT AMSTERDAM APRIL 2018

Ivan Petyaev Cambridge UK

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What we do

Develop technologies and product prototypes for Functional Food and Beverages License out technology and prototypes New Product Development for a Licensee Technology Transfer and Quality Control Laboratory and Clinical Validation

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Functional Food for Weight Management, Skin Health and Rejuvenation Technology and Products Without Any Need for EFSA Approval

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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 Global Challenge

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Reduces mobility Increases risk of Cardiovascular diseases and Diabetes Obesity Impact

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Targeting Lipids – Options Today

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Reduce intake Increase oxidation – physical exercise Block absorption - stanols Inhibit synthesis – red yeast rice, statins Total lipids Cholesterol only

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Prevalence of Obesity in the Developed Word

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Fat Digestion

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How to Increase Lipid Digestion Rate

Surface area = 4πr2 2μ Diameter : 2

Oil droplet size and active surface decreases Rate of digestion increases × 4

2.1μ2 8.6μ2 1μ

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Digestion Rate

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How to Decrease Lipid Digestion Rate

Surface area = 4πr2 2μ Diameter × 2

Oil droplet size and active surface increases Rate of digestion decreases × 4

2.1μ2 8.6μ2 1μ

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L-tug – Technology to Increase Size of Lipid Droplets

Lycopene  L-tug Dairy Butter - light microscopy

control 1:10,000 1: 30,000

1:5,000

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L-tug Dairy Butter - light microscopy

L-tug Lutein L-tug Astaxanthin Control Control

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L-tug Chocolate Surface area = 4πr2 Volume = (4/3) π r3

L-tug fat globules of Cocoa Butter

light microscopy

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L-tug Vegetable Oils

L-tug lipid droplets of Vegetable Oils light microscopy

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L-tug Animal Fat

5 10 15 20 25 Control 0.1 0.5 1 2 3.5 7 10

Diametr (mm) Astaxanthin in mg per 20g of beef fat

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Dairy Products – light microscopy

L-tug Milk Full milk control 11% cream control L-tug cream

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L-tug Ice Cream and Yogurt – light microscopy

L-tug ice cream 15% fat ice cream control 6% fat yogurt control L-tug yogurt

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Postprandial triglycerides

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Options

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Postprandial total cholesterol

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Options

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L-tug dairy butter trial - triglycerides

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Middle-aged with hypercholesterolaemia 30g daily

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L-tug dairy butter trial – total cholesterol

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Middle-aged with hypercholesterolaemia 30g daily

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L-tug dark chocolate trial

23 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

  • f Hypercholesterolemic Volunteers” - British Journal of Medicine and Medical Research (2016) 13(11): 1-1

30g daily

7mg

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L-tug – Applications

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Platform Technology to Disrupt Lipid Folding

  • Functional Food and Beverages for weight

management and blood lipid control

  • Uses Safe Carotenoids approved in Europe

and GRAS in the US

  • Thermo-resistant, can be pasteurised,

cooked or boiled

  • Stable to freeze-thawing and freeze-drying
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L-tug – Regulatory Considerations

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Food Engineering Technology

  • No chemical modification of food lipids –

no need for Novel Food registration

  • Involves only physical disruption of lipids to

reduce their rate of digestion

  • No need for EFSA approval
  • It is Food for Special Medical Purposes –

requires only national authority notification

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L-tug – Accelerate Heating

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L-tug – Accelerate Cooking Time

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Cooking Fish with L-tug Oil – Vitamin D3

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Water Olive oil L-tug Astaxanthin L-tug Lycopene

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Cooking Fish with L-tug Oil – Vitamin B12

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Water Olive oil L-tug Astaxanthin L-tug Lycopene

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L-tug Cooking Oil and Fat

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Accelerated Heating

  • Faster cooking
  • Save time and cost – more economic
  • Reduced decomposition of thermo-

sensitive vitamins and micronutrients

  • Healthier cooked meal
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Carotenoid Disruption of Food Lipids

  • Creates food where fat and oil

have a reduced rate of digestion

  • Faster and Healthier Cooking

Summary

L-tug is a Technology Inspired by Italian Culinary Practice

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Side Effects Post samples to Lycotec

Harvesting the surface of the face skin – non-invasive home kit

Food for Skin Health and Rejuvenation

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Sebum and Skin Health

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  • Skin Lubrication
  • Prevention of Skin Dehydration
  • Acid Mantle – Skin Immunity & Microbiome
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Sebum in Ageing

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19 year old woman 67 year old woman

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Quantification of Skin Age – Sebum

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In men In women

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Corneocytes in Ageing

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18 year old woman 65 year old woman

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Quantification of Skin Age – Corneocyte Desquamation Rate

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In men In women

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Skin Microbiota in Ageing

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19 year old man 67 year old man

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Quantification of Skin Age – Total Microbiota Load

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17 year old woman In women In men

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Quantification of Skin Age

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  • 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

  • f residual skin surface components collected from the

surface of facial skin of healthy male volunteers” Skin Research and Technology (2017) 23: 212–220”

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Carotenoids in Skin Health

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  • Reduce Sebum Viscosity  Increase Lubrication
  • Reduce Skin Dehydration
  • Improve Acid Mantle – Skin Immunity
  • Protection from UV damage
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Lycopene – 50 -55% β- Carotene – 30 – 35% α-Carotene – 4 – 7% Lutein – 3 - 6% Cryptoxanthin – 1 – 3% Zeaxanthin – 0 – 1%

Carotenoids in Human Skin

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Lycopene Deficiency in Skin

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  • Dietary and Seasonal
  • Ageing
  • Fatty Liver, Metabolic Syndrome, Obesity
  • Pathologies: Cardiovascular Disease, Arthritis, Cancer,

Chronic Inflammatory Conditions

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L-tug Lycopene Dark Chocolate

Randomised, Double-blind, Controlled Trial on 82 persons

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  • 1st group - 60 persons mean age 52 + 3.1

received daily 10g L-tug dark chocolate with 7mg lycopene

  • 2nd group 22 persons, average age 54 + 3.5

received 10g control dark chocolate

  • Duration 4 weeks
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L-tug Lycopene Ice Cream

Cross-over Trial on 10 persons

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  • 5 men + 5 women, 27 – 58 years old
  • 1st intervention - received daily 50g of L-tug ice cream with

7mg lycopene for 4 weeks

  • Washout period – 2 months
  • 2nd intervention - received daily 50g control ice cream

for 4 weeks

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Lycopene in sebum and corneocytes

during 4 week intake of 10g L-tug dark chocolate with 7mg lycopene

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Lycopene in serum, sebum and corneocytes

during 4 week intake of 50g L-tug ice cream with 7mg lycopene

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Increase of lycopene concentration in sebum

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  • Before

After 4 weeks Administration of L-tug 10g dark chocolate with 7mg Lycopene

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Sebum Rejuvenation

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Before After 4 weeks

Administration of 50g L-tug ice cream with 7mg lycopene

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Increase of lycopene concentration in corneocytes

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Before After 4 weeks

  • Administration of 50g L-tug ice cream with 7mg lycopene
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Corneocyte Rejuvenation

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Before After 4 weeks

Administration of 50g L-tug Ice Cream with 7mg Lycopene

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Skin Microbiome Rejuvenation

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Before After 4 weeks

Administration of 50g L-tug ice cream with 7mg Lycopene

Gram staining

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Food and Beverages for Skin Protection and Rejuvenation

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Nutraceutical Chocolate Ice Cream Beverage Shot

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Regulatory Considerations

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Skin Health and Rejuvenation

  • These words do not refer to any specific

health claim

  • No EFSA approval required
  • Credibility for consumers – scientific

dossier + education

  • Credibility – personalised skin assessment

with non-invasive test

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Proposal to Industry

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Licensing and Partnering

  • with Licensee – to develop L-tug cooking
  • il and fat products
  • license out already developed L-tug and

skin health food products

  • with a Licensee to develop its own line
  • f L-tug food and beverage products
  • with a Licensee to develop its own line
  • f skin health and rejuvenation products
  • to develop point-of-care non-invasive

skin nutrition and age assessment test

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DR IVAN PETYAEV LYCOTEC CAMBRIDGE, UK 16TH FOOD INNOVATE SUMMIT AMSTERDAM APRIL 2018