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Industry PORTAL - FREE Access Canadian Biotechnology 2011
Industry & Research Full Profiles

Lorus Therapeutics Inc.

2 Meridian Road Toronto ON M9W 4Z7 Tel: (416) 798-1200 Fax: (416) 798-2200 Mgmt: Dr. Aiping Young Mktg: Saeid Badadi Licng: R&D: Dr. Aiping Young Est: 1986 - Public Rev: Staff: 18 Therapeutics

Lyo-San Inc.

500 Aeroparc Blvd. Tel: (450) 562-8525 PO Box 598 (800) 363-3697 Lachute QC J8H 4G4 Fax: (450) 562-1433 Mgmt: Celine St-Pierre Mktg: Celine St-Pierre Licng: R&D: Celine St-Pierre Est: 1983 - Private Rev: 1.10 (est) Staff: 17 Cell Cult-Bact
Stock Symbol: TSX: LOR Profile 11-21 A biopharmaceutical company dedicated to developing safe therapies that successfully manage cancer. Cancer is a series of complex related diseases. Taking this into consideration, the Company approaches its mission through a uniquely diversified product pipeline that provides multiple opportunities to successfully develop cancer therapeutics that satisfy its mission. Products and Services Lorus has three platform technologies from which its four lead drug candidates are derived: immunotherapy, antisense and small molecule. Ongoing research efforts of the Company are in the areas of tumor suppressor gene therapy, U-sense approaches to altering gene expression in tumors and antisense approaches for the treatment of drug resistant bacteria.
Stock Symbol: Profile 11-31 Lyo-San Inc. is involved in the agri-food industry. The company manufactures freeze-dried foods and specializes in the preparation, fermentation and freeze-drying of different types of yogurt cultures, lactic acid bacteria and other types of bacteria. Serving markets in Canada, U.S.A., Europe and Asia. Products and Services Freeze-drying of bifidobacteria and other strains of bacteria. Fermentation of lactic acid and other bacterial cultures. Freezedrying techniques for a range of foods. Freeze-dried yogurt cultures and lactic bacteria, freeze-dried bifidobacteria, and freezedried food in general. Products in development include bifidobacteria fermented yogurt starter. Major distributors in Asia and other parts of the world.

Luzchem Research Inc.

Tel: (613) 749-2442 (800) 397-0977 Fax: (613) 749-2393 Mgmt: Ms. Veronica Scaiano Mktg: Mrs. Adriana Lalibert R&D: Dr. J.C. Scaiano Licng: Ms. Veronica Scaiano Est: 1997 Rev: Staff: Photobiology Research Tools Drug Developm't Stock Symbol: Profile 11 Luzchem, an Ottawa based company specializing in the manufacture of research tools for photobiology applications. Luzchem manufactures four main lines of products and also designs customized tools for its clients. Currently, Luzchem is developing lamps, pulsers and exposure chambers using new xenon lamp technologies. Products and Services Luzchem's four main products are spectroscopy supplies, thin film analysis tools, photoreactors and laser flash photolysis systems. Luzchem has two photoreactors that are compliant with ICH guidelines for testing drug photostability, our ICHI and ICH2 photoreactors are compliant with ICH guidelines option 1 and 2. Luzchem also manufactures, disc heaters, xenon lamps and pulsers. 5509 Canotek Road, Unit 12 Ottawa ON K1J 9J9

Marinard Biotech

30 Rue de l'Entrept Rivire-au-Renard QC G4X 5L4 Mgmt: Clermont Beaulieu R&D: Arnold Blais Est: 2001 - Private Rev: 1.50 Enviro Waste Biomaterials AgBio Plant Horticulture Cosmeceuticals Tel: (418) 269-7317 Fax: (418) 269-7376 Mktg: Jules Ppin Licng: Staff: 50
Stock Symbol: Profile 11-61 Marinard Biotech is a subsidiary of Groupe RT. The primary mission of the research & development division is to maximize the utilization of marine by-products. Their industrial centre is located in Riviere-au-Renard in the Gasp Peninsula located on the shore of the Gulf of St-Lawrence near Forillon National Park. The proximity of marine raw material have made Marinard Biotech a leader in the North American industry in the production of premium quality shrimp chitosan. Products and Services New technologies developed by R&D Dept are focused on valorisation of marine biomass. Main goal of Marinard over chitosan production is to exercise precise control over all stages of purification to obtain a top quality product: Kitomer chitosan. The applications targeted for their chitosan are mainly in the cosmetics, pulp & paper, horticulture & in the food industry.


1-PROBIOTICS: A MOTIVATIONAL TOPIC FOR TEENAGERS A couple of years ago, I became interested in organic foods and in Probiotics. Last year, I introduced the topic to my junior chemistry class as a research assignment and I found the response so positive that I wanted to share with you some of these ideas and the benefits I saw in my classes. Although I designed the unit as both a home-lab and internet research experience, I had to make sure that the students used the information from the internet with caution. It is a marvelous tool, but topics such as this, expose students to as much misinformation as true information. As it turns out, this is an advantage for teaching purposes. It is important to emphasize with students, that scientists are skeptics, not cynics. A good scientist is impartial and rational and will evaluate evidence rather than be convinced by enthusiastic claims. I will describe for you the framework that I gave to the class so they had a basis to evaluate the information they found. 2-WHAT ARE PROBIOTICS? The term is taken from the Greek "Pro" (for) and "Bios" (Life). While there are hundreds of strains of bacteria that inhabit our digestive system, we can divide them into two main classes. Probiotics refer to the good or friendly bacteria that exert a beneficial effect on the body, in ways that I will describe in more detail later. "Bad" bacteria or toxic bacteria are ingested bacteria that colonize the digestive system, and produce toxic waste products, that can lead to gas or bloating, diarrhea, constipation, ulcers, or more serious events like food poisoning. The two most common types of probiotics used for human nutrition are lactobacillus acidophilus and bifidobacterium bifidum. Lactobacillus acidophilus is mainly found in the small intestine, while the large intestine is the primary home for bifidobacterium bifidum. For the average adult, the intestinal tract will contain about 4 pounds of bacteria. Normally there should be a balance of about 85% probiotic bacteria and 15% toxic bacteria.
3-History of Probiotics The concept of probiotics is not new. In fact, the idea of probiotics was recognized as so important, it earned the Russian microbiologist and immunologist Eli Metchnikoff(1845-1916), a Nobel Prize, in 1908. Metchnikoff believed that some bacteria produced toxins in the intestines, that encouraged disease and shortened life. Conversely, he felt that probiotics were the elixir of life. Metchnikoff believed that good bacteria such as Lactobacillus acidophilus, could overpower bad bacteria if they became the dominant population in the intestine. In 2004, hospitals in Montreal began seeing many cases of an antibiotic resistant form of bacteria, known as Clostridium difficile or C. difficile. This bacterium caused severe diarrhea and led to about a dozen or more deaths. Several hospitals reported a significantly reduced mortality rate when the patients were treated with probiotic bacteria in addition to antibiotics. Although this treatment received a lot of publicity, a follow-up study by McGill University did not conclude that the Probiotic treatments, had demonstrated effects that were scientifically significant. Proponents of Probiotics criticized the McGill conclusions. They pointed out that variations in type of probiotics, in the methods of preparation and use, and in the health status of the patients were not properly accounted for. This makes it impossible to conclude whether or not, the Probiotic approach was a significant treatment for C. Difficile patients. 4-How do the probiotics work? In order to introduce probiotics to students, it is important to review the structure and function of the digestive system. The digestive system represents the tract from the mouth to the anus, and everything in between. The gastrointestinal tract (GI), on the other hand, refers to just the stomach and intestines. The intestines are also referred to as the gut. The first part is the small intestine, which is 6 to 8 m long. The large intestine is also known as the colon, which is about 1.5 m long. Although the GI system is just a stomach and some intestines, it has a surface area of 400 square metres. How big are 400 square metres? I had fun with students when I pointed out that our classroom measures 10 m x 10 m, so imagine taking the floor area of 4 classrooms, folding it up and fitting it in between their ribs and their pelvis. It is convenient to visualize the body as the plastic in a plastic pipe. The outer surface of the pipe is our skin and the inner surface is the surface of the digestive system. Bacteria live on the inner surface but they are not actually "inside US". In fact if an appendix gets inflamed and ruptures, bacteria actually DO enter the body cavity and a serious infection condition Peritonitis develops. Untreated, it can lead to death! So quite literally, the bacteria in our gut are not "inside" our body! Interestingly, at birth, the intestinal tract is sterile and free of bacteria and fungi. Within a month or so, bacteria similar to adults have formed in the infants evolving digestive system, starting with those first introduced if the child is nursing. From there, the complex digestive ecosystem develops, based on both outside and inside influences. Humans can be classified by the type of intestinal gas that they produce. Some produce H2 and some produce Methane.

All children of the same family will produce the same gas as the mother. But this is not a genetic property. Babies adopted at birth also produce the same gas as their adopted mother. So it seems that the mother inoculates the baby with the same intestinal bacteria type that she carries! (if the father cared for and fed the baby exclusively for the first few months, we would expect him to share his bacteria with the child instead.) Most students know that the stomach is acidic, but few know that it is acidic mainly to allow the precursor molecule pepsinogen, to be broken down into the enzyme Pepsin. Pepsin then breaks amide bonds in proteins breaking the large chain molecules into peptide units. In contrast, the intestines need to have a relatively neutral environment, so bicarbonate produce by the pancreas, is added to the semi-solid chyme as it enters the small intestine. Nutrients are absorbed into the bloodstream through the VILLI, small fingerlike projections of the intestinal wall. When all the available nutrients have been removed, the liquid is moved to the large intestine where most of the water is reabsorbed into the body. Food will spend most of its time in the large intestine. It takes about 10 hours for the food to wind its way through the colon. Of course, the final step of the digestive process is defecation, or release of the material from your body with the bowel movement. Action of Probiotics Before I introduce the properties of probiotics, I explain the need for a balanced diet in order to produce the best nutritional results. I review the ideal proportions of carbohydrates, protein, fat, vitamins, minerals, fiber and enzymes that we need in a balanced diet. Fiber is a valuable substance for the proper functioning of the intestine. In addition to promoting bowel regularity, fiber slows gastric emptying. This means that food is released into the small intestine more gradually, which means that pH is regulated more evenly and blood glucose levels rise more gradually. 5Example of Fiber Sources Baked Beans 1/2 cup =8.8 grams Carrots 1 cup = 4.6 grams Broccoli 1 cup = 4.4 grams Oatmeal 100 g = 9.8 grams Apple with skin 1 apple = 3.5 grams Raisins 1/4 cups = 3.1 grams Wheat bread 2 slices = 2.8 grams Most North Americans consume about 12 grams of fiber per day. According to the American Dietetic Association, we should consume from 20 to 30 grams of fiber per day. Greater than 30 grams of fiber can interfere with absorption of nutrients, interfere with medications, and potentially bind to minerals. The "good" intestinal bacteria assist by metabolizing leftover food molecules, and secreting substances such as Vitamin K that are then absorbed by the large intestine wall.

6-Lactose Intolerance can be an interesting case study in bacterial action that involves Probiotic bacteria. Lactose is a disaccharide in which two simple sugar units (glucose and galactose) are bound together. IF the enzyme Lactase is present, the sugar is broken down into the monomer units and the glucose is easily absorbed into the blood stream.
7-However, it is estimated that 75 % of the world's population but only 25% of North Americans are lactose intolerant. The condition has many variations. In India, for example, it is seen in 25% of north Indian and 70% of south Indian population are lactose intolerant. The condition is most often a deficiency of lactase not an absence of the enzyme, so small amounts of milk product can be tolerated by most people. If lactase is not present in the required amount, the disaccharide lactose is not absorbed but travels into the intestine where bacteria metabolize it, producing gas and a lot of discomfort. Most people that are lactose intolerant can eat yogurt and cheese, because yogurt and cheese are made with milk and with lactobacillus acidophilus and bifidobacteria bifidum that produce lactase. The bacteria break down and metabolize the lactose, before it is consumed by people. Obviously, if a large colony of these helpful bacteria is established in the intestine, their action on lactose in the food material would be beneficial to the body. Unfortunately, to make their products last longer on store shelves, manufacturers may heat-treat their yogurts after fermentation. While this doesn't affect the calcium and other nutrient content of the yogurt, it does kill the live cultures, the very ingredient many people expect in a yogurt. The label may say " made with active cultures." but of course, all yogurts are made this way. Only the brands that are not heat-treated after fermentation retain their living cultures. Freshly made yogurt with live cultures contains about 1 billion bacteria per gram. Yogurt lasts about two weeks at home in the refrigerator. Refrigerated yogurt, even one to two weeks after fermentation, will probably still have about 1 million bacteria per gram. Molds and gas bubbles signal spoilage. However, greenish or clear liquid floating on top may be just the whey, a harmless liquid component of yogurt. Just mix it in before you eat it.

Action of lactobacillus acidophilus and bifidobacterium bifidum for humans. It is known that the human strains of Lactobacillus acidophilus and bifidobacterium, do survive the acidity of the stomach, and can therefore reach their targeted place in the intestine. With probiotics supplements, volunteers reached a steady state after assimilating 108 colony forming units(CFU)/g of lactobacillus acidophilus after 3 days of oral dosing with 1010 CFU/g twice a day. When probiotics attach themselves to the intestinal walls, they produce a mildly acidic environment that slows the growth of disease-causing bacteria. They also compete with "bad" bacteria for the available food supply. If this food becomes attached to the intestinal wall, bacterial action can consume this material, metabolize part of it and release the rest to be flushed out naturally. Thus, the intestinal tract can be cleaned by probiotic bacteria. Probiotics also produce many important enzymes and increase the availability of vitamins and nutrients, especially Vitamin B, Vitamin K, lactase, fatty acids and calcium. 8-Lactobacillus acidophilus and bifidobacteria produce Lactoferrin as a by-product of their metabolism. In the small intestine, lactoferrin is an iron-binding protein essential to retrieving iron from foods we eat, which can help relieve iron-assimilation deficiencies. Bifidobacteria in the large intestine absorb large quantities of ferrous ions, that are retained in their cells. Lactoferrin, a milk protein, immobilizes ferric ions. These combined actions create an iron-free environment, which inhibits growth of pathogens. A recent research study found evidence, that probiotics might have a positive effect in combating colon cancer. The study speculated that the acidic environment caused by probiotic bacteria in the colon harms cancer cells and may slow down the growth of tumors. It is well documented that Yeast, fungal and candidiasis infections, are prevented with yogurt/probiotics.
The logical question to address next is, "Why would we need to add Probiotics to our diet if they are a natural part of our digestive system?" 9-Factors that prevent us, from getting probiotics in our daily diet. There are many influences today that prevent us from getting the probiotics that our bodies need in our daily diet. Today, at least in North America, many people eat a diet composed of highly processed foods, simple sugars, carbohydrates and food additives. Any natural bacteria are long-gone from these products. Because of modern agricultural practices, such as the heavy use of manufactured pesticides and fertilizers, the soil-based probiotics are no longer abundant in the soil of most farms. The natural dietary sources of the past such as fruits and vegetables, no longer carry populations of such bacteria. Farm animals are continuously fed antibiotics to keep diseases down and given hormones in order to grow faster and produce more milk. When people eat them they are also eating the antibiotics and the hormones, which then harm the probiotic bacteria in their systems. Drinking chlorinated water destroys probiotics. The reason we put chlorine in the water, is because it is able to kill bacteria and, unfortunately, it gets the good ones along with the bad ones when we drink it. Many people who are concerned with health use enemas, colonics or laxatives for detoxification. These practices can wash some of the probiotics out of their systems. Alcoholic beverages kill probiotics. Birth control pills and estrogen supplements have been shown to disrupt normal floral balance in the intestines. Smoking kills probiotics not just in the mouth area, but chemicals from the smoke dissolve in the saliva and enter the GI tract where they poison bacteria. 10-So how do we avoid these modern influences? If you want to experiment with probiotics, you should look for: Fresh organic food, which contains natural probiotics. Stable human strain of acidophilus and bifidobacteria, because they are pre-adapted for growth in the human intestinal tract. They are able to withstand the acidity of the stomach when food is present, they are able to withstand bile and other compounds in the intestinal tract, they are able to adhere to the cells lining of the intestinal tract, and can work there. Use only organic yogurt which will have active bacteria or even better, make your own yogurt.

11-YOGURT AS HOMEWORK If you are interested, I have copies of the yogurt and cottage cheese Lab recipe that I used with my class. They were given bacterial cultures and produced their own yogurt at home. We used several different combinations of Probiotic bacteria and they evaluated which combinations they liked best. This sparked interest not only from the kids but from their parents as well. The magic happened when the students could be the experts, explaining to their parents the nutritional background and the reasons for making and eating the yogurt. YOGURT AS AN AID TO LOGIC Once the students became interested in their own internal colony of "pet bacteria" and were convinced of the important roles they played in nutrition, it was a small step in logic to have them inquire about the best practices to help their colonies stay healthy. Liberty in Brossard(Qubec) YOGOURMET in Lachute(Qubec) Acidophilus, bifidus, Casei $3.79/30g (0.13$/g) Ingredients: 1 billion lactic bacteria per gram, lactobacillus acidophilus, lactobacillus casei bifidobacterium longum, lactobacillus bulgaricus, streptococcus thermophilus CHEESE STARTER $3.79/30g (0.13$/g) Ingresients:1 billion lactic bacteria per gram/millilitre. Skim milk powder. Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetylactis. DDS , 9953 Valley View Rd, Minneapolis, MN 55344 Ph: (952) 935-1707 Fax: (952) 935-1650 Orders:(800) 422-3371 12-Here is a list of rules for healthy living Keep yourself and your environment as clean of toxic substances as possible. Eat as much fresh organic food as you can because it contains natural probiotics. Stay away from vegetables that have been sprayed with insecticides and pesticides and meat raised with hormones and antibiotics. Cook food in order to keep enzymes alive. (Less then 160F for 30 minutes) Eat organic dairy products and fibers in order to favour proliferation of bifidobacteria. Eat organic fermented foods to your diet (sauerkraut, sourdough breads, cheese, kefir, tempeh) Exercise consistently Drink about 2 L of water a day. Get adequate rest.
13-CONCLUSION My goal at the beginning of the unit was to introduce, Probiotics as an interesting research topic that could also involve kitchen chemistry activities. I found that it was much more useful than that. The internet provided large amounts of information that was easy for the students to understand. Yet much of it was obviously based more on enthusiasm than on fact. As they filtered through their information they learned to apply logic and careful analysis to what they read. By the end of the unit, they all were much more aware of the pitfalls of accepting information as "true" just because it was on their computer screen. They learned the valuable difference between following fashion and following logic. The study would have been worth doing for this effect alone, but there were more important lessons. The topic was very effective at raising their personal consciousness about the relation between their bodies, their diets and their life-choices. Many of them "discovered" the relationship between healthy eating and healthy living. Healthy living is a choice they are able to make. In fact a number of them were trying to lobby the school cafeteria to carry organic foods! By the end, they could accept that: Being a student is an athletic event. To be successful they have to choose to live a balanced healthy life: physically, emotionally and mentally. 14-This Project: reinforced internet research skills enhanced critical thinking skills involved home and family activities increased students' self-awareness increased students' concern for their dietary choices led some students to nutritional activism about the school cafeteria I have a handout with references that I found useful and also Lab recipes for Yogurt and cottage cheese that I used with the class. These are available here. If you try it with your classes, please let me know how it goes. I started using chemistry of food as publicity for chemistry, after I met a former student, which reported hating chemistry, and she now dying hair for living. 15-My email address is

References Internet: = information about IMPAKT Communications and the information and books published by IMPAKT = information about human strain probiotics = information about the quality products manufactured and distributed by Quest Vitamins of Canada = information about the quality products manufactured and distributed by Wakunaga of America = ratings and warnings about nutritional supplements =probiotics = C.Difficile = C.Difficile probiotic and c-difficile in Montreal(Quebec) = probiotics behavior. = lactose intolerance = Liberty milk Products = yogurt and cottage cheese bacteria Tel: (800) 363-3697 toll free (in Canada), Tel.: (800) 863-5606 toll free from USA, Taiwan Sales Agent Tel.: 886-4-2358-8383 = DDS probiotics Lab and company Orders: (800) 422-3371 Others: George Weber, Ph.D.,Protecting Your Health with Probiotics, Impakt communication Inc. Kenneth Bock, M.D. and Nellie Sabin, The Road to Immunity Pocket Books, New York, NY, 1997 Leonide Ber, M.D., and Karolyn A Gazella, Activate Your Immune System. IMPARK, Green Bay, WI, 1998 William Hensyl, William & Wilkins, Bergeys Manual of Systemic Bacteriology, Ninth Edition, 1994 Peter Sneath Nihcolas Mair, Elizabeth Sharpe, and John Holt William & Wilkins, Bergeys Manual of Systemic Bacteriology, 1986 Zoltan Rona, M.D., Complete Candida Yeast Guide book, CA 1996 Seppo Salminen and ate VonWright, Marcell Dekker, Inc., Lactic Acid Bacteria, 1993 Roy Fuller, Chapman & Hall, Probitics: The Scientific Basis, London, 1992 T.P. Coulatate, Food: The Chemistry of Its Components, 4th edition, 2002 Dr Edward Howell, Enzyme Nutrition, 1985 Anderson-Parrado P. 1999. Strike out colon cancer with good nutrition. Better Nutrition. 61: 38-39. My email address is:
"bioghurt" cultures which contain the following live bacterial cultures: acidophilus,bifidus, thermophilus, bulgaricus and L casei. The total count of bacterias at expiery date is considered sufficient by Dr. Roy and his team of the Canadian foods inspection agency. Please find attached a summary onresearch carried out on the bacteria that are included in our yoghourts (we are sorry, but we have it in French only). acidophilus that we use in the fermentation of our yogurt line is indeed from human source. Bioghurt who supplys us with this culture found that mothers milk did have a very good acidophilus.



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