Ivan Petyaev. Cambridge UK 16TH FOOD INNOVATE SUMMIT AMSTERDAM APRIL 2018

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1 Ivan Petyaev Cambridge UK 16TH FOOD INNOVATE SUMMIT AMSTERDAM APRIL 2018

2 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

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

4 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

5 Obesity Impact Reduces mobility Increases risk of Cardiovascular diseases and Diabetes

6 Targeting Lipids Options Today Total lipids Reduce intake Increase oxidation physical exercise Cholesterol only Block absorption - stanols Inhibit synthesis red yeast rice, statins 6

7 Prevalence of Obesity in the Developed Word

8 Fat Digestion

9 How to Increase Lipid Digestion Rate 2μ 1μ Diameter : 2 8.6μ 2 Surface area = 4πr 2 2.1μ 2 Oil droplet size and active surface decreases Rate of digestion increases 4

10 Digestion Rate

11 How to Decrease Lipid Digestion Rate 2μ 1μ Diameter 2 8.6μ 2 2.1μ 2 Surface area = 4πr 2 Oil droplet size and active surface increases Rate of digestion decreases 4

12 L-tug Technology to Increase Size of Lipid Droplets Lycopene L-tug Dairy Butter - light microscopy control 1: 30,000 1:10,000 1:5,000

13 L-tug Dairy Butter - light microscopy Control L-tug Lutein Control L-tug Astaxanthin

14 L-tug Chocolate L-tug fat globules of Cocoa Butter light microscopy Surface area = 4πr 2 Volume = (4/3) π r 3

15 L-tug Vegetable Oils L-tug lipid droplets of Vegetable Oils light microscopy

16 L-tug Animal Fat Diametr (mm) 5 0 Control Astaxanthin in mg per 20g of beef fat

17 Dairy Products light microscopy Full milk control L-tug Milk 11% cream control L-tug cream

18 L-tug Ice Cream and Yogurt light microscopy 15% fat ice cream control L-tug ice cream 6% fat yogurt control L-tug yogurt

19 Postprandial triglycerides Options 19

20 Postprandial total cholesterol Options 20

21 L-tug dairy butter trial - triglycerides Middle-aged with hypercholesterolaemia 30g daily 21

22 L-tug dairy butter trial total cholesterol Middle-aged with hypercholesterolaemia 30g daily 22

23 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):

24 L-tug Applications Functional Food and Beverages for weight management and blood lipid control Platform Technology to Disrupt Lipid Folding 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 24

25 L-tug Regulatory Considerations No chemical modification of food lipids no need for Novel Food registration Food Engineering Technology 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 25

26 L-tug Accelerate Heating 26

27 L-tug Accelerate Cooking Time 27

28 Cooking Fish with L-tug Oil Vitamin D3 Water Olive oil L-tug Astaxanthin L-tug Lycopene 28

29 Cooking Fish with L-tug Oil Vitamin B12 Water Olive oil L-tug Astaxanthin L-tug Lycopene 29

30 L-tug Cooking Oil and Fat Faster cooking Accelerated Heating Save time and cost more economic Reduced decomposition of thermosensitive vitamins and micronutrients Healthier cooked meal 30

31 Summary L-tug is a Technology Inspired by Italian Culinary Practice Carotenoid Disruption of Food Lipids Creates food where fat and oil have a reduced rate of digestion Faster and Healthier Cooking 31

32 Food for Skin Health and Rejuvenation Harvesting the surface of the face skin non-invasive home kit Side Effects Post samples to Lycotec 32

33 Sebum and Skin Health - Skin Lubrication - Prevention of Skin Dehydration - Acid Mantle Skin Immunity & Microbiome 33

34 Sebum in Ageing 19 year old woman 67 year old woman 34

35 Quantification of Skin Age Sebum In men In women 35

36 Corneocytes in Ageing 18 year old woman 65 year old woman 36

37 Quantification of Skin Age Corneocyte Desquamation Rate In men In women 37

38 Skin Microbiota in Ageing 19 year old man 67 year old man 38

39 Quantification of Skin Age Total Microbiota Load 17 year old woman In men In women 39

40 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, 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:

41 Carotenoids in Skin Health - Reduce Sebum Viscosity Increase Lubrication - Reduce Skin Dehydration - Improve Acid Mantle Skin Immunity - Protection from UV damage 41

42 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

43 Lycopene Deficiency in Skin - Dietary and Seasonal - Ageing - Fatty Liver, Metabolic Syndrome, Obesity - Pathologies: Cardiovascular Disease, Arthritis, Cancer, Chronic Inflammatory Conditions 43

44 L-tug Lycopene Dark Chocolate Randomised, Double-blind, Controlled Trial on 82 persons - 1 st group - 60 persons mean age received daily 10g L-tug dark chocolate with 7mg lycopene - 2 nd group 22 persons, average age received 10g control dark chocolate - Duration 4 weeks 44

45 L-tug Lycopene Ice Cream Cross-over Trial on 10 persons - 5 men + 5 women, 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

46 Lycopene in sebum and corneocytes during 4 week intake of 10g L-tug dark chocolate with 7mg lycopene 46

47 Lycopene in serum, sebum and corneocytes during 4 week intake of 50g L-tug ice cream with 7mg lycopene 47

48 Increase of lycopene concentration in sebum Before After 4 weeks Administration of L-tug 10g dark chocolate with 7mg Lycopene 48

49 Sebum Rejuvenation Before After 4 weeks Administration of 50g L-tug ice cream with 7mg lycopene 49

50 Increase of lycopene concentration in corneocytes Before After 4 weeks Administration of 50g L-tug ice cream with 7mg lycopene 50

51 Corneocyte Rejuvenation Before After 4 weeks Administration of 50g L-tug Ice Cream with 7mg Lycopene 51

52 Skin Microbiome Rejuvenation Gram staining Before After 4 weeks Administration of 50g L-tug ice cream with 7mg Lycopene 52

53 Food and Beverages for Skin Protection and Rejuvenation Nutraceutical Beverage Shot Chocolate Ice Cream 53

54 Regulatory Considerations These words do not refer to any specific health claim Skin Health and Rejuvenation No EFSA approval required Credibility for consumers scientific dossier + education Credibility personalised skin assessment with non-invasive test 54

55 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 Licensing and Partnering with a Licensee to develop its own line of skin health and rejuvenation products 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

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

Continuous Dark Chocolate Consumption Affects Human Facial Skin Surface by Stimulating Corneocyte Desquamation and Promoting Bacterial Colonization

Continuous Dark Chocolate Consumption Affects Human Facial Skin Surface by Stimulating Corneocyte Desquamation and Promoting Bacterial Colonization ABSTRACT Background: Nutrition can influence skin health.