Technologies

The development of functional foods is often limited by industrial manufacturing processes, for example, for the production of baked foods, the use of high cooking temperatures causes denaturation of proteins, destruction of vitamins, alteration of fatty acids, etc. The protection of these components is essential in the production of gluten-free foods as they are generally poor in proteins and vitamins.

We have identified the presence of the poorly characterized precursor proNGF-A in human tissues, deposited its coding nucleotide sequence (GenBank MH358394) and demonstrated its neuroprotective and neurotrophic activity in vitro and in vivo. We inserted mutations into the native molecule, identified through computational analysis, which allow proNGF-A production by eukaryotic expression systems, through a method currently validated on a laboratory scale.