Nutraceuticals

Two novel proteins, pernin and cavortin, have been isolated and characterised from the New Zealand green-lipped mussel and from the Pacific oyster. Pernin and cavortin are present at high levels and comprise about 95-99 percent of all the protein present in the blood of these shellfish.

We have shown that both cavortin and pernin have an affinity for copper, zinc, cobalt and nickel but particularly for iron. When we iron-load these proteins the molecules stay attached to cavortin or pernin under the conditions expected in the human stomach or gut. Pernin and cavortin are therefore likely to be valuable as mineral supplements.

We are currently testing the efficacy of the shellfish proteins as a “nutraceutical” source of dietary iron. HortResearch has international patents covering this work.

We would like to talk to parties who may be interested in this technology.

Contact Karl Crawford