Taller 2. Cómo Articular YHernando pptx - Conferencia RedOTRI 2013

TC CC Agrarias CSIC
Nuevos Horizontes para la Transferencia de Conocimiento Conferencia anual RED OTRI 2013 Salamanca 13 de noviembre Taller 2: Cómo arDcular la venta de resultados de I+D Dra. Yolanda Hernando Responsable Transferencia CC Agrarias CSIC CEBAS-‐CSIC (Murcia) Yolanda Hernando TC-‐CC Agro CSIC 1 TC CC Agrarias CSIC
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Generación de la invención Qué es lo que vendo? Quien? mis clientes Cómo? La negociación de la licencia ¡Por ﬁn en el mercado! La historia conRnua…. Yolanda Hernando TC-‐CC Agro CSIC 2 TC CC Agrarias CSIC
Generación de la invención • 
1997-‐1999 proyecto I+D: Aplicando luz UV se consigue incrementar el contenido de esRlbenos en uva. •  P20010910: Tratamiento postcosecha de frutas y hortalizas mediante pulsos de irradiación ultra violeta. 19-‐4-‐2001 et al., 31-‐8-‐2001. •  PCT/ES02/00192 18-‐4-‐2002 •  El 5-‐5-‐2002 me incorporé al CEBAS Yolanda Hernando TC-‐CC Agro CSIC 3 ˜
OFICINA ESPANOLA
DE
PATENTES Y MARCAS
11 N´
umero de publicaci´
on:
21 N´
umero de solicitud:
51 Int. Cl.7 :
˜
ESPANA
2 177 465
200100910
A23L 1/025
A23L 3/28
J. Agric. Food Chem. 2001, 49, 5052−5058
5052
12
Postharvest
Induction
Modeling Method Using UV Irradiation
SOLICITUD
DE PATENTE
A1
Pulses for Obtaining Resveratrol-Enriched Table Grapes: A New
“Functional” Fruit?
22 Fecha de presentaci´
on: 19.04.2001
Emma Cantos, Juan Carlos Espı´n,* and Francisco A. Toma´ s-Barbera´ n
71 Solicitante/s: CONSEJO SUPERIOR DE
Laboratorio de Fitoquı
´mica, Departamento Ciencia
y Tecnologı
´a de Alimentos, CEBAS-CSIC,
INVESTIGACIONES
CIENT´
IFICAS
P. O.117
Box 4195, 30080 Murcia, Spain
Serrano,
28006 Madrid, ES
43 Fecha de publicaci´
on de la solicitud: 01.12.2002
ES 2 177 465 A1
•  Postharvest inducRon…. A new “funcRonal fruit”? Cantos 19
72 Inventor/es: Tom´
as Barber´
an, Francisco;
A modeling method for the
induction
of resveratrol
synthesis
Esp´
ın de Gea,
Juan Carlos
y by UV irradiation pulses in Napoleon
table grapes is proposed.
The method
based on the combination of four main parameters:
Cantos
Villar,isEmma
irradiation power (IW), irradiation time (IT), irradiation distance (ID), and number of elapsed days
to achieve the highest resveratrol accumulation (Dm). Maximum resveratrol content (11-fold higher
43 Fecha de publicaci´
74 was
untreated grapes)
achieved
the combination: IW ) 510 W, IT ) 30 s, ID ) 40 cm,
on del folleto dethan
la solicitud:
Agente:
Nousing
consta
01.12.2002
and Dm ) 3 days. Sensory characteristics and main features of irradiated grapes (color, weight,
firmness, flavor, size, ripening index and vitamin C content) remained unaltered after 1 week of
storage. UV induction signal migrated to the hidden side of the grape skin with a delay of 3 days
as compared to the directly irradiated side. Phenolic compounds were not detected in Napoleon
54 T´ıtulo: Tratamiento postcosecha grape
de frutas
y hortalizas
mediante
pulsos
de irradiaci´
onirradiated
ultravioleta.
flesh. Resveratrol
content
per standard
serving
(200 g) of
grape was about 3 mg,
an amount more than 10-fold higher than that of untreated Napoleon grapes. This means that a
serving of irradiated grape (unpeeled) could supply the resveratrol content equivalent to 3 glasses
57 Resumen:
of a red wine with high resveratrol content (≈ 1 mg/glass). Therefore, controlled UV irradiation
Tratamiento postcosecha de frutas y hortalizas
me- as a simple postharvest treatment (and alternative to genetic engineering) to obtain
pulses are useful
diante pulsos de irradiaci´
on ultravioleta.
possible
“functional” grapes (with enhanced health-promoting properties) as a dietary source of high
El objeto de la presente invenci´
on es el
incremento
resveratrol
content.
del contenido en resveratrol de uva de
mesa mediante pulsos de irradiaci´
on en un t´
unel de l´
amparas
ultravioleta-C. Los pulsos son menores a 1 minuto y
la potencia de irradiaci´
on puede ser delKeywords:
rango de 30
Functional fruit; postharvest technology; resveratrol; ultraviolet irradiation; table grapes;
a 510w. a los 2-4 d´ıas despu´
es del tratamiento, el
Vitis aumenta
vinifera
contenido en resveratrol de la uva tratada
10 veces o m´
as. De esta manera, simple y barata,
se consigue una uva con un significativo
aumento en
INTRODUCTION
resveratrol and other phenolic compounds of table
sus propiedades beneficiosas para la salud. El tragrapes suggesting that UV irradiation could be used as
tamiento tambi´
en es aplicable atrcualquier
fruta(3,5,4ʹ′-trihydroxystilbene)
u
ans-Resveratrol
is a nonpostharvest treatment to increase resveratrol content
hortaliza.
flavonoid phenolic compound not very widely distributed
in table grapes. The increasing output of studies stressin foodstuffs for human consumption (1). However, this
ing the health-promoting properties of resveratrol (about
molecule has attracted increasing interest as a health300 scientific publications in the last five years) and the
promoting agent because of its antioxidant (2, 3), antipromising results concerning resveratrol bioavailability
platelet (4), anti-inflamatory (5, 6), estrogenic (7),
(19, 20) together with the last approach of Cantos et al.
cardioprotective (8), and antitumor (9-12) activities.
(18) prompted us to develop an induction modeling
Even the resveratrol inhibition of herpes simplex virus
method to predict and characterize the increase of
replication has been recently reported (13). Therefore,
resveratrol content in table grapes using UV irradiation
the importance of its presence in the diet can be
pulses.
inferred. Red wine is one of the most common products
One of the traditional claims in proper dietary habits
in human diet in which resveratrol is present (1, 14).
is the increase in the intake of fruits and vegetables
In fact, phenolic compounds (including resveratrol)
(21-24). Modern way of life usually involves the lack
present in red wine are held responsible of the so-called
of suitable intake of rich sources of phenolic compounds
“French Paradox”, implicating that moderate drinking
such as fruits and vegetables. Moreover, some parts of
of red wine over a long period of time could prevent
the population (especially children) are not often open
coronary heart diseases (CHD) (15, 16).
to the inclusion of these sources in their dietary habits.
Venta de fasc´
ıculos: Oficina Espa˜
nola de Patentes y Marcas. C/Panam´
a, 1 – 28036 Madrid
Grape berries are also important as possible dietary
Functional foods try to overcome this problem by
source of resveratrol, although the basal concentration
approaching different strategies: increasing natural
of this molecule in table grapes is very low. However,
health-promoting compounds of a specific source (higher
resveratrol is a phytoalexin, which can be induced by a
effect with the same amount), getting rid of some
number of biotic and abiotic factors such as injury,
(undesirable) components, adding new ingredients (modifungal infection, and UV irradiation (1, 17). This could
fying taste, color; increasing health-promoting properopen the possibility to modulate the induction process
ties...), increasing bioavailability of active compounds,
by controlled UV irradiation. Recently, Cantos et al. (18)
etc. (25, 26).
described the effect of postharvest UV irradiation on
Therefore, the aim of the present study is to develop
a possible “functional” table grape with increased
health-promoting properties based on their high res* Corresponding author. Fax: 34-968-39 62 13. E-mail:
[email protected].
veratrol content. For this purpose, an induction model-
10.1021/jf010366a CCC: $20.00 © 2001 American Chemical Society
Published on Web 08/31/2001
TC CC Agrarias CSIC
•  Uva Funcional, Extractos ? •  Qué es un esRlbeno? Un anRoxidante? Función? •  Cual es mi producto? Dónde esta el valor? Uva Control
(No irradiada)
0.3
0.2
Absorbancia a 320 nm
Qué es lo que vendo? Resveratrol
RT = 36.2 min
0.1
0.0
Uva Irradiada
(510 W; 30 s)
0.3
0.1
0.0
0
10
SPANISH NATIONAL RESEARCH COUNCIL (CSIC)
Postharvest treatment of fruit and vegetables by UV light Pulses
Spanish Research Institute has developed a postharvest treatment of
table grapes using UV irradiation pulses which allows to obtain
resveratrol-enriched table grapes. The developed technology allows
for the obtention of table grapes with up to 200-fold higher resveratrol
concentration than table grapes without treatment. This technology
has a very low cost and is suitable to be adapted to any type of
industry. We look for agrofood enterprises for licence agreement.
An offer for Patent Licensing
Effective control of intestinal inflammation
Resveratrol is a powerful antioxidant found in grapes and in red wine.
Besides its anti-oxidative capacity, it has anti-inflammatory and anti-tumour
properties, making resveratrol an interesting additive for functional food
and beverages. However, resveratrol is rapidly metabolised, which hampers
its biological action. Protecting resveratrol from this natural inactivation
involves an increase in its antioxidant, anti-inflammatory and anti-tumour
properties.
Different resveratrol derivatives have been produced using an easy and
inexpensive synthesis method and tested in vitro and in animal models of
intestinal inflammation. They have shown to be effective in controlling
intestinal inflammation even at low dose.
The new compounds could be used
for producing pharmaceutical
compositions, to manufacture foods
and as food antioxidants.
Main applications and advantages
!
New compounds with a wide spectrum of antioxidant capacity.
Patent Status
!
Easy and inexpensive synthesis procedure.
Priority established by a Spanish
patent application December 2009.
PCT application filed
! Suitable for producing functional foods and nutraceuticals with health
preserving/promoting properties.
! Suitable for developing pharmaceutical compositions to treat intestinal
inflammatory diseases.
!
Food preserving properties as food antioxidants.
For further information
please contact
Yolanda Hernando, Ph.D.
Agricultural Sciences Area
Deputy Vice-Presidency for
Knowledge Transfer
Spanish National Research Council
(CSIC)
Tel.: + 34 – 96 839 63 56
Fax: + 34 – 96 839 62 13
E-mail: [email protected]
Yolanda Hernando TC-‐CC Agro CSIC 4 20
30
40
Tiempo de retención (min)
•  Zumo/ mosto de uva enriquecido •  Suplemento enriquecido en resveratrol •  Herramienta de venta: Folleto / ﬁcha de oferta Resveratrol
RT = 36.2min
0.2
50
60
TC CC Agrarias CSIC
Quién son mis clientes? •  Empresas de zumos? •  Empresas de suplementos? Empresas relacionadas con la producción de alimentos funcionales • 
• 
• 
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Qué empresas conozco ya: Contactos directos Portales web y de transferencia Mailings a diestro y siniestro Ariculo divulgaRvo Yolanda Hernando TC-‐CC Agro CSIC 5 TC CC Agrarias CSIC
Cómo: La negociación de la licencia Muchas reuniones y contactos que no cuajaron •  Junio 2003 Empresa de producción de zumos: CDA, opción de licencia, contrato proyecto PETRI, licencia para zumos ﬁrmada en 2006. •  PCT/ES02/00192 •  SepRembre 2003 Empresa de nutracéuRcos: 1C8-‐4-‐2002 DA, octubre 2003 licencia para la producción de un • suplemento nutracéuRco. Fases nacionales 18-‐10-‐2003 •  Patente Española Licencias estándar: Pago inicial, regalías sobre ventas netas %, mantenimiento de patente, compromiso de desarrollo posterior, colaboración en el desarrollo. Empresa de zumos abandona la licencia en 2008. Se amplia la licencia para el S. NutracéuRco. Hernando TC-‐CC Agro CSIC 6 Yolanda TC CC Agrarias CSIC
¡Por ﬁn en el mercado! Abril de 2009 Actafarma presenta el Revidox: -‐  Octubre de 2003-‐Abril 2009: Contratos grupo de invesRgación empresa -‐  Abril 2009 fuerte campaña de markeRng -‐  Medios de comunicación La historia conDnua... 2007-‐2009 proyecto de I+D público: -‐  Actafarma actúa como EPO y proporciona material -‐  Ensayos clínicos en colaboración con un hospital Abril 2013 se presenta un nuevo producto Yolanda Hernando TC-‐CC Agro CSIC 7 TC CC Agrarias CSIC
Recomendaciones -‐  SenRdo común. Equipo con invesRgadores -‐  IdenRﬁcar qué es lo que voy a vender -‐  Entender las necesidades de la empresa: Dialogo, transparencia y conﬁanza Muchas -‐  Paciencia: es una carrera de fondo Gracias [email protected] 968 39 63 56 www.agrotransfer.csic.es Yolanda Hernando TC-‐CC Agro CSIC 8

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