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1440 Barberry Dr.
Toll free: +011-604-941-9022 (help line)
Nutrition, food and design:
Functional foods with high performance or modified-fibre, our proprietary oleo-PUFA L-fat from edible oils and complex carbohydrates or sugars as cardio- and insulinemic foods and immunogenic food products are being developed through our enzyme and GMO biotechnologies. With cardionemic foods there is a dual effect on physio-musculo tissue function which one can speculate as to putative biogenic factors in tissue acting to improve or facilitate cardio-musculo health and other aspects of cardiovascular health. Flax seed oil supplements (a source of omega-3 fatty acid) is implicated in reducing inflammation with auto-immune disease such as lupus and may have implications in cardio-health as do all omega-3-fatty acid sources including fish and olive oil. The old adage that complex carbohydrates contributes to repair, maintenance and development of tissues of the body is suggested. The use of complex carbohydrates implicated in maintaining cardio-health by the Canada Food Guide and implicated with inflammation is likewise a factor in cardiovascular health and perhaps cardiac tissue health, e. g., ventricular pumping, kidney health and breakdown with long-term heavy drug use overtime and diabetes milletus and protecting against certain cancers (e. g. breast cancers) where again inflammation plays a key role and can be supported with 'as is' or semi-processed complex carbohydrates from 'fruit-and-veg' sources such as has recently been practiced with foods sliced sandwich bread, 2 slices carrying half a daily serving (1/2 cup). The issue of what are growing markets in phyto-based nutritionals (vitamins, minerals, phyto-active health ingredients) and their consumption with sustainability of food supplies will be underlying factors of shelf life and supply or availability (viz. fruits and vegetables and other phyto-organo sources). This assures a growing market for these type of products in Western-type economies with diets that have been processed and purified or semi-purified rather than supplied 'as is' for bulk consumption. There has already been precedent for this approach in providing nutritionals in the diet as with Iron (Fe), Vit. A, the B complex vitamins and folate (which lowers the incidence of neurological defects in the newborn) in foods such as varieties of rice and bread and use of synthesized artificial fruit flavours in various drink products at considerable reduced cost. Vit. A, like Vit. D, has speculated benefits as nutritionals to further explore neutraceuticals or drug pharmacopiea in energy metabolism as they did with Vit. D and anti-inflammation in diabetes type II, atherosclerosis and cancers.
It is believed that energy metabolism is central to cell development, prevention of diseases (e. g. cancers) and longevity. Pharmacogenesis for animal feeding and animal health has a distinction between functional animal feeding, e. g. enzymes, probiotics, ionophores (critical for partitioning proprionate:acetate production in the rumen for meat production vs milk output), toxic secondary compounds such as anti-protozoals from legume tree shrubs and immunogeneics (e. g. antigen-bearing forages against gastroenterology dysfunction), and the pharmacopeia with developmental growth factors in the market in addition to current proposals for stem cell research.
We are also attempting breaking new ground in the bioengineering of metabolism in animal livestock, as well, including the energy metabolosome and engineering energy use with better productivity in terms of inputs including uptake, utilization and regulatory factors. Thermogenic homeostasis is a factor and so with its evolution in excess. There is prebiotic rumen microbial data with water-soluble carbohydrates (WSC) and pre-formed amino acids (PFAAs) increasing metabolic efficiency and growth. One wonders what lies ahead in its molecular biology. In reference to the portfolio of projects on probiotics and the new emerging field of nutrigenomics and meat science that it plays in nutritional supplementation there is an important breakthrough in the possible use of VitD, fructan and folate, as examples, of recent studies with their role with the VDR receptor for VitD between it and fructan and cell signaling pathways and a possible use for energy conservation and greater microbial cell protein (MCP) synthesis in digestion of ruminant livestock and in meat production using recombinant gene manipulations to code for production of these co-factors. There has been evidence to show in microbial culture that, for example, rumen microbes that function to breakdown fibre and contribute substantially to MCP synthesis via use of pre-formed amino acid [peptides + free amino acids] can be used as cellular models and so with evidence involved with fructan and related WSC. The role of cofactor-enzyme interactions has to be biochemically explored and documented involved specifically in energy cell metabolism. Which is (part of) the proposed hypothesis on this matter. And further from studies at McGill U. (1980) in the Dept. of Biochemistry, folate and energy metabolism have also been linked. Are there networks in folate-related metabolism that link together in regards to use of ATP in terms of: cell membrane (CM) transport processes, cellular catabolism and/or anabolism and cell mitogenesis or reproduction. We hope that this will contribute revolutionary finds towards more sustainable practices in animal protein production in solving economic demands and world hunger, in general. Both the use of biocropping (Gen-species), which has begun, microbial GMO biotechnology in animal feeding, still in its nascency, and newer approaches to making an GMO animal livestock spp. nutritionally enriched with vitamins and minerals may be new breath to an "old convention" based on true and v. specific metabolic engineering of both its components and "systems approach".
Reverse "osmosis" with a plugged flow model on a hydrophilic filter letting H2O through retaining the glycerol and l. c. fatty acid molecules as a proposed for of downstream processing fat that was biozyme reacted and hydrolyzed in a 20% aqueous solution and through the pore limited sized filter.
Nutrition & Health Products:
1) Active-X (R) fibresorb supplement, is designed to adsorb dietary fat/cholesterol made from synthetic, enhanced dietary "beta-glucan" of highly-branched cellulose and pectin and supplemented with polyphenols which can be consumed with cereals, greens and fruit salads and soups (e. g. porridges) which is only at a preliminary stage of development and depending on the complexity of involvement of synthesis, has several years yet until testing on humans. (Enquiries to collaborate are welcome at this time. We could have a reference available from Japan to be leased or licensed eventually to interested parties.), 2) dairy products such as hi-fructan youghurts, ionophoric food products made from bacterial cultures with rec-DNA transmembrane ionic channeling for fructan (viz. inulin) permeation and retention in solids contents, 3) creamed oleo L-fat (lipase-treated PUFA oils such as fish oils or virgin olive oil that crème or gel at lower temperature useful for confectioneries, gravies, soups, sauces, dressings, dairy products such as buttermilk, sour cream and cream cheese, 4) complex carbohydrates and sugars such as fructans, a functional food for hypercholesterolemia and glycaemia, and as a dietetic in cereals or vegetables including egg plant, bananas, peppers, chillies, artichoke, avocadoes, mushrooms, onions and soya bean cakes and soya-based drinks, and finally 5) our immunocontrol foods are for public health control at risk for epidemial outbreaks such as typhus, cholera and amoeboid dysentery with non-ionic, acid-stable vesicular IgG sequestered full head coconut and other orchard-grown fruit species and grain nuts processed as mash without treatment such as heat.
At Skye Blue we have also been proposing the use of approaches to dilute caloric intake from "as is" foods such as with density qualities + fibre. The "zero" caloric level is attractive for example with foods like mushroom with added fibre and soybean cake (through genetic modification, GM). This would be a dietetic appearing at the grocer as a 'veg' for cardio-, anti-glycaemic foods and hi-fibre (weight control in obesity).
For our creamed oleo L-fat from PUFAs from sources such as olive oil (a source of cardio omega-3 fats) our products include: mayonnaise and creamed dressings, gravies, prepared cream-filled confectioneries and cream cheese including cheesecakes, sour cream, youghurt and frozen desserts. With respect of heart health, omega-3 fats have reduced incidence of angina pectoris (heart-related chest pains) and are implicated in cardionemic musculo-skeletal function and in addition cardiovascular function.
It has been commented upon, albeit, colloquially that the "delivery" "as is" of fish oils in fish itself is most beneficial by this route rather than as opposed to PUFAs by way of, say, bakery goods like bread. It is hypothesized that protein in fish would not lead to as greater a degree of fat in circulation or in tissues as opposed to carbohydrates and sugars from grain, fruit and vegetable "carriered" or "cogenitored" in the diet and thus less efficacy in the protective action of PUFAs. The advancement of fat is correlated highly with the development of heart and vascular disease.
Fruit & Veggie Products:
We are fielding prepared products such as fresh Strawberry Punch (R), Blood Orange Royales (R), Grapefruit-Go (R), Banana-G Delights (R), Pineapple Fruit Rounds (R) and drinks and beverages such as green tea-flavoured pectin and as an aspic glaze finish on food with seafoods and other meats and pastries, Equal-R (R) sweetener (fructan and sorbitol) and soya-based health drinks & tonics.
"King William's" Frescana-C (R), a dietetic with Vit C and an anti-insulin resistance aide, anti-cholesterolaemic and toniciade; recently, this has come to our attention as to two powerful toniciades formulated for taste and efficacy in a 1:1 ratio between Seanol:Resveratrol (4:1, in effectiveness), grown via biofermentation from algal and phytobotanical culture of cocoa pod cells, possibly in tonic format for breakfast, snack and for exercise. Human clinical trials have already begun for them as dietary supplements including data as to their shelf-life, preservative qualities and half-life in the blood and their efficacy, firstly, as an anti-oxidant protective and for lowering blood pressure (b.p.) as a cardio-food or nutritional. This product will prove to be ideal as a nature's supplement to perscription drugs if they can be formulated to lower b.p. by 10-20 % points. Nature's Natural Essences (R) in fruit flavours are suggested: grape-blueberry, cranberry-pomegranate, and grapefruit-limoncita-con-naranja. These are suggested for aged seniors to maintain cardiovascular health, usually that can lead to, if unchecked, congestive heart failure and eventual death.
"The Pulp-Magic Kick (R)" with active ingradients: Sustamet (R) and Sudagen (R), is our new pulp-based product idea operating under the principles of using complex CHOs for health nutrition and fitness according to the Canada Food Guide of eating 6-8 portions of fruits & veggies per day "keeps the doctor away". It suggests that we use fruit sources ideally already plentiful in the market, can be separated out as pulp (vs. juice), in part, enzymatically processed via hydrolases to produce a product that has the same profile as natural fibre and complex CHO and sugars with enhanced availability. The dry powder can be added into and consumed as smoothies to meet the daily requirements for energy and fibre/complex CHOs and sugars. We are heartened by the fact that tropical plantations locales in developing countries supply juice and further can diversify the pulp product vs. animal feeding and other uses. Psyllium might even be added in products in formulated instant drink products. The claimed health benefits of these CHOs/sugars are manifold including diabetes type II control/prevention, heart disease control/prevention and cancers especially colon, and other cancers. Fruit sources for the farmer to look ahead to are blueberries var. Duke and pineapple. The growing enzyme technology craze in industry, e. g. hi-fructose syrup as a sweetener in drinks from sugar or glucose syrup from bagasse in the sugarcane industry as an e.g. of food product diversification using enzyme manufacturing technology will soon come to pass in Negros island in the Philippines, as an example.
The recent finding of a parallel implication of both fructan and Vit D as protective against diabetes type II insulin resistance, as anti-cholesterolaemics and as protective against colon cancer make them prime candidates for supplements in Nature's Natural Essences (R).
Nutri-Juice Bar (R):
A custom water-filter, vitamin-mineral mixer, juicer, natural essence, extracts and fermented extracts, tonic, herbal drink bar. The custom-installed high-tech filtration, juicer and dispenser device with autofill cap ejector (juice bar screw cap with autofill and spring-ejector screen filter gasket) and self-cleaning sanitizer system (food-grade) (steam on cycle) for easy maintenance is oriented for the modern, health product-minded consumer.
'Lomboy Fruit' Tonic Aperitif, e. g. lomboy juice extract, a Philippine berry, vodka, clam juice, fish sauce, tamarind paste, lemon grass oil extract, vegetable juices (tomato, carrot, celery), ginger and extracts (optional, toniciades from grapefruit and cocoa). Serve on a flight (i. e. plane food) as an aperitif with hors d'ouvres with a seafood entrée of Japanese batter fried tiger prawns and other delectable seafoods (e. g. clams, oysters, mussels, scallops) in a bed of lettuce and Italian marinara sauce (can be used in a hot sauce with a clam juice extract) and mayonnaise.
We aim to formulate food products as food scientists that have shelf life, convenience, excellent commercial-grade gourmet quality yet reductionist in its elegance in approach and elaborated enough to be enchanced and true to value or character of the original cuisine and with use of our experimental nutritionals. Robust food sources or creations are those that: 1) are methodologically straightforward to prepare, 2) ingredients are affordable and available to procure reliably or accessibly, 3) recipes are full and satisfying in their culinary qualities (taste, texture, and colours), 4) excellent appetizing in presentation and 5) stability with 'shelf-life', at their prepared, storage and serving cooling & heating temperature.
Spice and/or herbs, the essences of cookery at Skye Blue can be made to complement dishes in general based on like borrowed principles as the original dishes. It is suggested as has been successfully made with hunger relief rations of grains or cereals and legumes to package and prepare them for use in the preparations of food or dishes (below) illustrated in this website in addition to use in compounded form.
We have great plans to start our Filipino-Style Deli and Counter with these whimsical offerings, for e. g., (1) Canadian Turducken Roll or Meat Loaf, (2) Vienesse-Style Weiners or Sausage for Breakfast, (3) Filipino Stuffed Embutido with sausage and boiled egg, (3) Longesina Links - a Filipino breakfast treat on Philippine Airlines, (4) Longesina-Style Tube Steak with House BBQ Ketchup, (5) Fusion Meat Loaf (collagenous corned beef mince from hash), (6) Dietetic House Special L'Oleo Sausages (pre-cooked), (7) Salami and Mortadella (with cheese), and (8) Filipino Blood Sausage from pigs blood.
"Blood Pudding". A surprising project we are working on is this traditional Filipino dish using natural ingredients: (1) rice vineagre, (2) Worcestershire sauce, (3) soy sauce or patis as it called, (4) sesame seed oil, (5) d'avoigne or oatmeal, (6) soybean meal, (7) and collagen powder, (8) finely chopped pigs intestines, (9) a lemon grass truss in the Thai tradition, (10) oignon, (11) garlic or ail, (12) sugar, (13) red or green sweet chillies. To be served either with bread as sop or with plated rice and then whole roast pork or a side of lechon as it is called. Do not forget the salt and black crushed pepper. Compare with Irish black pudding using liver and porc fat instead of intestines.
Last update of this entry: August 01, 2021