Cereal Science and Technology in Cereal Science and Technology in Today’s Academic and Industrial Today’s Academic and Industrial

Environments: Environments: Case of the KU Leuven Laboratory of Case of the KU Leuven Laboratory of

Food ChemistryFood Chemistry Professor Jan A. Delcour and colleagues, Professor Jan A. Delcour and colleagues,

K.U.Leuven, B-3001 Leuven, BelgiumK.U.Leuven, B-3001 Leuven, Belgium

OverviewOverview

Importance of the Cereal Sector Importance of the Cereal Sector

The Laboratory of Food ChemistryThe Laboratory of Food Chemistry

Patenting Contributes to the Patenting Contributes to the

MissionMission

Importance of the Cereal Importance of the Cereal SectorSector

Cereals for feed and foodCereals for feed and food

Wheat, rice, barley, oats, rye Wheat, rice, barley, oats, rye

Bread, pasta, beer, biscuits, cakesBread, pasta, beer, biscuits, cakes

Wheat processing (sugar syrups) Wheat processing (sugar syrups)

Major Industrial Major Industrial Players/PartnersPlayers/Partners

Recent PastRecent PastPuratosPuratos

CurrentCurrent

AmylumAmylum CargillCargill Cerealia Cerealia

Danisco-CultorDanisco-Cultor Master Foods Master Foods

Procter & GambleProcter & Gamble MenebaMeneba

Remy Remy SedamylSedamyl VamixVamix

Mission Lab of Food Chemistry Mission Lab of Food Chemistry To fulfill a role in society byTo fulfill a role in society by

1/ generating and communicating basic insights1/ generating and communicating basic insights

into the starch, nonstarch polysaccharide, and storage and physiologically active protein constituents of cereals into the starch, nonstarch polysaccharide, and storage and physiologically active protein constituents of cereals

2/ applying and valorizing such insights2/ applying and valorizing such insights

with the aim to understand and improve processing and/or final product quality in biotechnological processes where cereals are usedwith the aim to understand and improve processing and/or final product quality in biotechnological processes where cereals are used

Research ActivitiesResearch ActivitiesCONSTITUENT CEREAL PRODUCT APPLICATIONS

NONSTARCH

POLYSACCHARIDES

Wheat, rye, barley, durum wheat,maize

Bread, malt, pastaFrozen doughs

STARCH Wheat, durum wheat, rice Bread, pasta, parboiled riceFood starches

STORAGE

PROTEINS

Wheat Bread, gluten/starch separation

PROTEASES AND

THEIR INHBITORS

Wheat, rye, barley Bread, malt

ENDOXYLANASES

AND THEIR

INHIBITORS

Wheat, rye, barley, durum wheat Bread, malt, pasta

CEREAL AND

MICROBIAL

BETAGLUCANASES

Wheat, barley Malt

Funding Sources and StaffFunding Sources and Staff 1/ Public funds: staff: 201/ Public funds: staff: 20 Basic componentBasic component

- - Backbone: Backbone: University : 5 positionsUniversity : 5 positions- Competitive research positions: - Competitive research positions: University: 4; University: 4; National/regional agencies: 9; EU: 2National/regional agencies: 9; EU: 2

2/ Industry funds: staff: 202/ Industry funds: staff: 20

Applied/valorization componentApplied/valorization component

Major Fund Sources 2001Major Fund Sources 2001

Government, EU and UniversityGovernment, EU and University KUL staff: 5KUL staff: 5 Competitive research positions: 15Competitive research positions: 15 Bench fees: ca EURO 270,000Bench fees: ca EURO 270,000

IndustryIndustry Positions: 21 Positions: 21 bench fees: ca EURO 330,000bench fees: ca EURO 330,000

Total budget ca EURO 2,350,000Total budget ca EURO 2,350,000

Laboratory of Food ChemistryLaboratory of Food Chemistry

Permanent StaffPermanent Staff

Dr J DelcourDr J Delcour

TemporaryTemporary Post doctoral StaffPost doctoral StaffDr C Courtin Dr C Courtin Dr W DebyserDr W Debyser Dr A-M Loosveld Dr A-M Loosveld Dr W VeraverbekeDr W Veraverbeke

Research Assistants - PhD StudentsResearch Assistants - PhD Students

ir K Brijsir K Brijs ir F Delvaux ir F Delvaux ir G Depaepe ir G Depaepe ir V Deryckeir V Deryckelic K Fierenslic K Fierens ir S Frederix ir S Frederix ir K Gebruers ir K Gebruers ir G Geldersir G Geldersir H Goesaertir H Goesaert ir W Gysir W Gys ir J Ingelbrechtir J Ingelbrecht ir C Maesir C Maesir K Moersir K Moers ir I Troghir I Trogh ir G Vandeputte ir G Vandeputte ir I Verbruggenir I Verbruggen

ir R Vermeylenir R Vermeylen

Administrative and Technical StaffAdministrative and Technical Staff

K Bosmans K Bosmans C Jordens C Jordens K MélotteK Mélotte H Van Den H Van Den BroeckBroeckB VangeneugdenB Vangeneugden L Van Den Ende L Van Den Ende

Microbial Malting TechnologyMicrobial Malting Technology

Permanent StaffPermanent Staff

Dr J DelcourDr J Delcour Dr C MichielsDr C Michiels

Project LeadersProject Leaders

ir I Noots ir I Noots (ing R. Delrue) (ing R. Delrue)

Research AssistantsResearch Assistants

ing K De Bie ing K De Bie ir C Garciair C Garcia ir T Verwimpir T Verwimp lic M Vandeynse lic M Vandeynse

lic I Vanderhoeven lic I Vanderhoeven ir S Vynckir S Vynck

Administrative and Technical StaffAdministrative and Technical Staff

K CornelisK Cornelis S FondeckS Fondeck C JordensC Jordens L L SchuytenSchuyten

Laboratory Facilities & Laboratory Facilities & ExpertiseExpertise

Laboratory FacilitiesLaboratory Facilities

* Micro Malting Units (1 - 10 kg)* Micro Malting Units (1 - 10 kg) * Milling Units (1-25 * Milling Units (1-25 kg)kg)

* Bread Making Unit (10 - 100 g) * Bread Making Unit (10 - 100 g) * Extruder (1- 5 kg)* Extruder (1- 5 kg) * Differential Scanning Calorimeters* Differential Scanning Calorimeters * Rapid Visco * Rapid Visco

AnalyzerAnalyzer * Brabender (High Pressure) Viscographs* Brabender (High Pressure) Viscographs * Bruker NMR* Bruker NMR * Kofler Hot Stage* Kofler Hot Stage * Brabender * Brabender

FarinographFarinograph * Stable Microsystems TA-TX2* Stable Microsystems TA-TX2 * Mixograph * Mixograph * Phast systems * Phast systems * FPLC/Akta Systems* FPLC/Akta Systems * HPLC System* HPLC System * HPAEC System* HPAEC System * Gas Chromatography Systems * Gas Chromatography Systems

Laboratory Facilities & Laboratory Facilities & ExpertiseExpertise

ExpertiseExpertise

* Protein Isolation and Purification* Protein Isolation and Purification * 1-D Gel Electrophoresis and iso-Electric Focussing of Proteins* 1-D Gel Electrophoresis and iso-Electric Focussing of Proteins * Dough Rheology* Dough Rheology * Physico-chemical Properties of Starch * Physico-chemical Properties of Starch * Viscosimetry* Viscosimetry * Nonstarch Polysaccharide Structures and Composition * Nonstarch Polysaccharide Structures and Composition * Cereal Processing* Cereal Processing * Chemical Analysis of Foods* Chemical Analysis of Foods * Patenting* Patenting

ChallengeChallengeTo create an environment whereTo create an environment where

– both the basic and applied component are well developped both the basic and applied component are well developped

– an efficient transfer of technology is brought into practicean efficient transfer of technology is brought into practice

– a good team spirit is presenta good team spirit is present

Classic Technology Transfer Classic Technology Transfer CycleCycle

Published resultsPublished results

Public fundingPublic funding

Research projectResearch project

University benefitUniversity benefit

Private fundingPrivate funding

Unpublished resultsUnpublished results

Industry benefitIndustry benefit

Win-Win Transfer CycleWin-Win Transfer Cycle

IncentivesPublic funding

Private fundingIntellectual property

Research project

Win - win: joint university - industry benefit

Published results Royalty streams

Experience with Patents...Experience with Patents...

J.A. Delcour, R.C. Hoseney, Rye Extract J.A. Delcour, R.C. Hoseney, Rye Extract Breadmaking Additives …., US 5,658,606. Breadmaking Additives …., US 5,658,606.

G. Cleemput, J.A. Delcour, M. Hessing, Wheat NSP G. Cleemput, J.A. Delcour, M. Hessing, Wheat NSP Hydrolysing Enzymes, WO 9709423.Hydrolysing Enzymes, WO 9709423.

T. Coppens, J.A. Delcour, D. Iserentant, Process T. Coppens, J.A. Delcour, D. Iserentant, Process for the Production of Malt, EP 0918844, WO for the Production of Malt, EP 0918844, WO 9849278.9849278.

W. Debyser, J.A. Delcour, Inhibitors of Xylanolytic W. Debyser, J.A. Delcour, Inhibitors of Xylanolytic and Glucanolytic Enzymes, WO 9849278, EP and Glucanolytic Enzymes, WO 9849278, EP 09967090996709..

The TAXI Case…The TAXI Case…

– TTriticum riticum aaestivumestivum XXylanase ylanase IInhibitorsnhibitors

- Introduction - Introduction

- Initial evidence, further work- Initial evidence, further work

- Conclusions- Conclusions

- Patenting and literature- Patenting and literature

- Negotiation of transfer- Negotiation of transfer

O

O

OO

OHH3CO

OO

O

O

OOO

OO

O

OO

OO

OO

OO

OO

OO

OO

OO

O

TAXI: Arabinoxylan structureTAXI: Arabinoxylan structure

non starch cereal cell wall non starch cereal cell wall polysaccharidespolysaccharides

hydrolysed by endoxylanaseshydrolysed by endoxylanases

D-xylopyranosyl residues L-arabinofuranosyl residues Ferulic acid residues

TAXI: Initial EvidenceTAXI: Initial Evidence

1. Arabinoxylan solubilisation during 1. Arabinoxylan solubilisation during brewingbrewing– Pilsner type beers (100% barley malt)Pilsner type beers (100% barley malt)– Belgian wheat beers (60% barley malt, 40% Belgian wheat beers (60% barley malt, 40%

unmalted wheat)unmalted wheat)

2. 2. Inhibition of barley malt xylanolytic Inhibition of barley malt xylanolytic enzymes by wheat extractsenzymes by wheat extracts

TAXI: Further WorkTAXI: Further Work

1. Protein purification and 1. Protein purification and characterisationcharacterisation

2. Determination of inhibition patterns2. Determination of inhibition patterns

TAXI: ConclusionsTAXI: Conclusions

TAXI : TAXI : – molecular weight 40,000molecular weight 40,000– pI 8.8pI 8.8– two molecular formstwo molecular forms– does not inhibit all endoxylanasesdoes not inhibit all endoxylanases– impact on breadmakingimpact on breadmaking

A. Control (50.2 1.5 cc)B. Control + TAXI (46.3 1.0 cc)C. Control + A. niger Xylanase (60.0 1.7 cc) D. Control + TAXI + A. niger Xylanase (50.8 1.2 cc)

A B C D

TAXI: ConclusionsTAXI: Conclusions

Importance in cereal processingImportance in cereal processing– malting & brewingmalting & brewing– breadmakingbreadmaking

Function ?Function ?– Endogenous endoxylanasesEndogenous endoxylanases

germinationgermination

– Exogenous endoxylanasesExogenous endoxylanases plant defenceplant defence

TAXI: Patenting and LiteratureTAXI: Patenting and LiteratureDebyser, W., Delcour, J.A., WO98/49278, filed 1997:Debyser, W., Delcour, J.A., WO98/49278, filed 1997:

concept and structure of xylanase inhibitors (TAXI type)concept and structure of xylanase inhibitors (TAXI type)

Hessing, M., Happe, R.P., EP 0979830, filed 1998: structure of a non-TAXI endo-xylanase inhibitorHessing, M., Happe, R.P., EP 0979830, filed 1998: structure of a non-TAXI endo-xylanase inhibitor

Debyser, W., Delcour, J.A., WO98/49278, filed 1997, published 1998Debyser, W., Delcour, J.A., WO98/49278, filed 1997, published 1998

Sibbesen, O., Soerensen, J.F., WO00/39289, filed 1998: structure of TAXI inhibitorSibbesen, O., Soerensen, J.F., WO00/39289, filed 1998: structure of TAXI inhibitor

Hessing, M., Happe, R.P., EP 0979830, filed 1998, published 2000 Hessing, M., Happe, R.P., EP 0979830, filed 1998, published 2000

TAXI: PatentsTAXI: Patents-- Debyser, W., Delcour, J.A., Gebruers, K., Goesaert, H., European Debyser, W., Delcour, J.A., Gebruers, K., Goesaert, H., European

patent, filed 2000 : structure of TAXI and HVXI inhibitorspatent, filed 2000 : structure of TAXI and HVXI inhibitors

- Sibbesen, O., Soerensen, J.F., WO00/39289, filed 1998, published 2000- Sibbesen, O., Soerensen, J.F., WO00/39289, filed 1998, published 2000

To patent or not to patent…To patent or not to patent…

Difficulties encountered in patentingDifficulties encountered in patenting

– Different languageDifferent language– ExpensiveExpensive– Time consuming effortTime consuming effort– Not sufficiently appreciated internallyNot sufficiently appreciated internally

ToTo patent or not to patent… patent or not to patent…

Negotiation of transferNegotiation of transfer

– Difficult to find partnersDifficult to find partners– Tough negotiationsTough negotiations– Difficult to correctly estimate the value (lump Difficult to correctly estimate the value (lump

sum, research funds, royalty rates)sum, research funds, royalty rates)

To patent or not to patent…To patent or not to patent…

The bright side… The bright side…

– Rewarding intellectuallyRewarding intellectually– Way to increase research funds Way to increase research funds – Brings a research group into the picture as an Brings a research group into the picture as an

interesting partner for collaboration interesting partner for collaboration – Allows to move towards win-win cycles of Allows to move towards win-win cycles of

transfer of technology transfer of technology