<\/p>\n
\n
Activities<\/h2>\n\n- Scientific-technical review of the state of the art of the application of EVs in different sectors according to their origin. Legal framework <\/li>\n
- Isolation of EVs. Design of a standardised workflow <\/li>\n
- Production of EVs from different sources of interest.<\/li>\n
- In vitro evaluation of the functional activity of EVs<\/li>\n
- Conservation of EVs<\/li>\n
- Communication and dissemination<\/li>\n
- Transfer and promotion of results<\/li>\n
- Management and coordination<\/li>\n<\/ol>\n
<\/p>\n
\n
Results obtained<\/h2>\n
During the execution of FIVEX, the bibliographic and legal review was completed, providing a global view of the use of extracellular vesicles (EVs) in different sectors (food, cosmetics, pharma and agriculture) and selecting sources, isolation and conservation techniques applied in the different technical activities within the project.<\/p>\n
A standardised workflow was designed for the isolation of EVs, adaptable according to the source, and validated through the obtaining and initial characterisation of EVs (size, number of particles, morphology, biocompatibility and immunomodulatory effect). In the functional evaluation of EVs, ad hoc in vitro protocols were developed for oral and topical applications of EVs, evaluating resistance to gastric digestion and transport through epithelial and dermal barriers, as well as functionalities associated with dermal health in EVs obtained from three selected probiotics. <\/p>\n
Finally, progress was made in EV conservation strategies, optimising parameters for spray drying and comparing with reference methods (PBS -80 \u00b0C, lyophilisation with trehalose), although pending improvements were identified to ensure industrial processability.<\/p>\n
\n
Dissemination\/Transfer<\/h2>\n\n- Press release<\/li>\n<\/ul>\n
Approval of the 9 ERDF projects submitted to the IVACE call<\/a><\/p>\nPotential of extracellular vesicles as a functional ingredient for the food and cosmetics industry<\/a><\/p>\n\n- Generation of value content<\/li>\n<\/ul>\n
What is the potential of extracellular vesicles as a functional ingredient for industry?<\/a>
\nAdvances in the use of extracellular vesicles as a functional ingredient<\/a>
\nEvents not to be missed from September onwards. Consumer. Functional foods. Circular economy.<\/span><\/a><\/p>\nWhy is the interest of food and cosmetics companies in extracellular vesicles increasing?<\/a><\/p>\n\n- Direct communication to companies<\/li>\n<\/ul>\n
AINIA Technological solutions of 2020. November 2020 <\/a><\/p>\n\n- Internal communication on project approval<\/li>\n<\/ul>\n
Approval of the 9 ERDF projects submitted to the IVACE call<\/a><\/p>\n\n- Participation in specialised forums<\/li>\n<\/ul>\n
International Congress on Extracellular Vesicles organised by ISEV (May 2020<\/a>) and (2021<\/a>)<\/p>\n\n- Webinar<\/li>\n<\/ul>\n
Extracellular vesicles. <\/a>Future perspectives as a functional ingredient in food and cosmetics (28\/09\/2021)<\/span><\/p>\nExtracellular vesicles: future perspectives as a functional ingredient<\/a><\/p>\n\n- Project video<\/li>\n<\/ul>\n
Extracellular Vesicles as a functional ingredient<\/a><\/p>\n
<\/p>\n
\n
Results obtained<\/h2>\n
During the execution of FIVEX, the bibliographic and legal review was completed, providing a global view of the use of extracellular vesicles (EVs) in different sectors (food, cosmetics, pharma and agriculture) and selecting sources, isolation and conservation techniques applied in the different technical activities within the project.<\/p>\n
A standardised workflow was designed for the isolation of EVs, adaptable according to the source, and validated through the obtaining and initial characterisation of EVs (size, number of particles, morphology, biocompatibility and immunomodulatory effect). In the functional evaluation of EVs, ad hoc in vitro protocols were developed for oral and topical applications of EVs, evaluating resistance to gastric digestion and transport through epithelial and dermal barriers, as well as functionalities associated with dermal health in EVs obtained from three selected probiotics. <\/p>\n
Finally, progress was made in EV conservation strategies, optimising parameters for spray drying and comparing with reference methods (PBS -80 \u00b0C, lyophilisation with trehalose), although pending improvements were identified to ensure industrial processability.<\/p>\n
\n
Dissemination\/Transfer<\/h2>\n\n- Press release<\/li>\n<\/ul>\n
Approval of the 9 ERDF projects submitted to the IVACE call<\/a><\/p>\nPotential of extracellular vesicles as a functional ingredient for the food and cosmetics industry<\/a><\/p>\n\n- Generation of value content<\/li>\n<\/ul>\n
What is the potential of extracellular vesicles as a functional ingredient for industry?<\/a>
\nAdvances in the use of extracellular vesicles as a functional ingredient<\/a>
\nEvents not to be missed from September onwards. Consumer. Functional foods. Circular economy.<\/span><\/a><\/p>\nWhy is the interest of food and cosmetics companies in extracellular vesicles increasing?<\/a><\/p>\n\n- Direct communication to companies<\/li>\n<\/ul>\n
AINIA Technological solutions of 2020. November 2020 <\/a><\/p>\n\n- Internal communication on project approval<\/li>\n<\/ul>\n
Approval of the 9 ERDF projects submitted to the IVACE call<\/a><\/p>\n\n- Participation in specialised forums<\/li>\n<\/ul>\n
International Congress on Extracellular Vesicles organised by ISEV (May 2020<\/a>) and (2021<\/a>)<\/p>\n\n- Webinar<\/li>\n<\/ul>\n
Extracellular vesicles. <\/a>Future perspectives as a functional ingredient in food and cosmetics (28\/09\/2021)<\/span><\/p>\nExtracellular vesicles: future perspectives as a functional ingredient<\/a><\/p>\n\n- Project video<\/li>\n<\/ul>\n
Extracellular Vesicles as a functional ingredient<\/a><\/p>\n
Approval of the 9 ERDF projects submitted to the IVACE call<\/a><\/p>\n Potential of extracellular vesicles as a functional ingredient for the food and cosmetics industry<\/a><\/p>\n What is the potential of extracellular vesicles as a functional ingredient for industry?<\/a> Why is the interest of food and cosmetics companies in extracellular vesicles increasing?<\/a><\/p>\n AINIA Technological solutions of 2020. November 2020 <\/a><\/p>\n Approval of the 9 ERDF projects submitted to the IVACE call<\/a><\/p>\n International Congress on Extracellular Vesicles organised by ISEV (May 2020<\/a>) and (2021<\/a>)<\/p>\n Extracellular vesicles. <\/a>Future perspectives as a functional ingredient in food and cosmetics (28\/09\/2021)<\/span><\/p>\n Extracellular vesicles: future perspectives as a functional ingredient<\/a><\/p>\n Extracellular Vesicles as a functional ingredient<\/a><\/p>\n\n
\nAdvances in the use of extracellular vesicles as a functional ingredient<\/a>
\nEvents not to be missed from September onwards. Consumer. Functional foods. Circular economy.<\/span><\/a><\/p>\n\n
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![\"ivace](\"https:\/\/www.ainia.com\/wp-content\/uploads\/ivace-feder-2014-2020.png\")
<\/p>\n","protected":false},"excerpt":{"rendered":"