TS INGREDIEN E IV T C A : S DEXTRANS OPOLYMER I B M O R F ED SYNTHESIS http://www.univ-toulouse.fr Synthesising biocompatible products is a major stake for cosmetic and biomedical industries. Pierre Monsan’s team in Toulouse (LISBP-INSA) has developed new enzymes transforming sugar called glucan-saccharases. One specific enzyme (DSR-S) allows synthesising from saccharose a glucose polymer called dextran, and obtaining in one step dextrans with controlled molecular weight and various structures (types of bond, size). These molecules of dextran, produced through an environmentally-friendly process, can be used for a large range of applications in cosmetics, biomedical and chemical industries: proven biocompatibility, controllable viscosity which is a key factor for cosmetic formulation, active ingredient for water retention, stimulation of cell growth as a major property for tissue regeneration, exclusion chromatography, biopolymer substituting synthesised polymer. A partner is sought to contribute to the development of this technology in the fields of cosmetics and chemistry. Development stage Proof of concept done Intellectual property rights Patents filed on 19/12/2001 and 08/02/2006 International protections: WO 02/074943 and WO 07/091178 Joint ownership INSA-INRA-CNRS Project Manager / Laboratory Dextran molecular structure Pierre MONSAN LISBP - INSA (National Institute of Applied Sciences), Toulouse http://www.insa-toulouse.fr/fr/recherche/labo/lisbp.html Advantages Natural process Fields of application - Active ingredient for water retention - Thickening agent - Stimulation of cell growth - Tissue regeneration - Emulsion stabilisation - Exclusion chromatography Easy to implement Biocompatible Controlled viscosity Collaborations Licence agreement - Technical collaboration Targeted Industries - Cosmetics - Biomedical - Chemistry Active ingredient for water retention and tissue regeneration http://www.insatoulouse.fr Technology transfer manager Claire MÉTAIS Université de Toulouse Valorisation +33 (0)5 34 41 35 36 [email protected]
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