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DuPont Nutrition & Health to collaborate with AvidBiotics on food protection technologies

Posted: 24 September 2012 | DuPont | No comments yet

Novel proteins attack unwanted bacteria for improved food safety, quality and shelf-life…

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DuPont Nutrition & Health today announced a strategic collaboration with AvidBiotics Corporation to develop novel bactericidal protein technologies. Through this agreement, which includes a DuPont Ventures equity investment, DuPont will gain exclusive, worldwide rights to the technologies for food and food protection applications.

AvidBiotics antibacterial technology is based on R-type bacteriocins (proteins with bactericidal activity). These proteins recognize target bacteria by binding to specific receptors on the bacterial surface, then disrupting the cell envelope to kill the organism promptly. In theory, R-type bacteriocins can be developed against any pathogenic bacteria or spoilage organism of interest.

“A big advantage of the R-type bacteriocin technology for food applications is its specificity,” said James Knighton, president and director of AvidBiotics. “Compared to antibiotics, which often kill beneficial and harmful bacteria alike, these proteins can be engineered to attack with precision. Just one protein can kill a targeted organism without affecting its neighbors, thus avoiding unintended collateral damage.”

“Ensuring the safety, freshness and quality of products throughout shelf life is at the top of the food industry agenda, and we are excited by the prospect of broadening our food protection offering to help meet these challenges,” said Fabienne Saadane-Oaks, leader of the Health & Protection division of DuPont Nutrition & Health.

“Advanced applications that prevent the growth and survival of pathogens and undesirable organisms help to lessen the risk of foodborne illness and reduce the amount of food wasted every day due to spoilage. Investing in unique and novel technologies such as these is a great fit with the Food Security Goals recently announced by DuPont to improve the safety and quality of the global food supply.”

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