Technologies

Food & Supplements

Most Recent Inventions

Preen Oil: The Nutritional Approach to Chronic Inflammation

UW–Madison researchers have developed methods of using preen oil as a food supplement to treat chronic inflammation in human and non-human animals, birds and fish.

Preen oil may be given orally as a pharmaceutical composition, added to human food products or included in animal, bird or fish food. The fatty acids in the oil accumulate in tissues where they inhibit the pro-inflammatory cytokines IL-1 and IL-6 and reduce chronic inflammation, including chronic joint inflammation associated with rheumatoid arthritis and other diseases.
P160017US01

Concentrating Dairy Proteins

UW–Madison researchers have developed negatively charged ultrafiltration membranes for improved concentration of milk casein, whey and serum dairy proteins.

The membranes are fabricated from commercial membranes having pore sizes traditionally thought to be too large. The surface of the membrane is modified to permanently attach a negative charge that repels proteins. Taken together, the increased pore size allows higher permeability of liquid through the membrane while the negative charge helps prevent protein loss. The negative surface also is antifouling, making cleaning easier and more sustainable.
P130192US02

Safer, More Satisfying Beverage Standards for Swallowing Disorder

UW–Madison researchers have developed the first objective criteria that can be used to produce safe and palatable beverages for dysphagia patients.

The researchers asked patient panels to test numerous fluids and rate attributes such as stickiness and mouth coating. Using this feedback, the researchers were able to define a set of standards based on several properties, including apparent viscosity, consistency and flow.
P120042US02

Inhibiting Storage Browning in Cheese

A UW–Madison researcher has developed a method to inhibit methylglyoxal-mediated cheese browning using a reducing agent. The reducing agent, such as glutathione or sodium sulphite, is added in an effective amount to cheese upon shredding.
P130152US01

Most Recent Patents

Consumer-Friendly Test for Detecting Very Small Amounts of Bacteria or Other Cells

UW–Madison researchers have developed a novel method for detecting very low levels of bacteria or other cells. In this method, which is suitable for over-the-counter use by consumers, the aggregation of nanoparticles indicates the absence of the target, rather than the presence of the target as in commercially available tests.

The method uses a bifunctional linker. One portion of the linker binds to a target, while a second portion facilitates aggregation of nanoparticles. When the linker is bound to the target, little nanoparticle aggregation occurs. When the target is absent, the linker is available to facilitate aggregation of the nanoparticles. This aggregation can be observed through visual or other means, providing a simple yet sensitive method for detecting pathogenic microorganisms.
P100326US02

Tannins Boost Gastrointestinal Immunity

UW–Madison researchers have developed tannin-based formulations to counteract or prevent the gastrointestinal problems associated with parenteral/enteral feeding. The researchers discovered that various types of tannins, including proanthocyanidins and hydrolysable tannins, promote mucosal barrier strength and immunity.

The formulations can take solid or liquid form, and may include other nutrients like sugars, amino acids, lipids and vitamins.
P120201US02

GMP Protein Burns Fat, Boosts Bone Strength in Women

UW–Madison researchers have developed dietary approach to increase bone mineralization and fat metabolism in female humans and animals using GMP. The peptide can be isolated from whey using standard methods and administered in an effective amount as a food product, nutraceutical or dietary supplement.
P110272US03