EWING, N.J., Oct. 7 /PRNewswire/ -- Redpoint Bio Corporation (OTC Bulletin Board: RPBC), a company focused on the development of healthier foods and beverages and new approaches to the treatment of diabetes and obesity, announced that it has advanced its discovery program for all-natural enhancers of salty taste. The program was initiated in response to consumers increasing demand for products that are both healthful and that include all-natural ingredients. The objective of the salt enhancer program is to identify natural flavor ingredients that can provide a significant reduction in the amount of sodium in food and beverage products, yet maintain the salty taste that consumers desire.
One approach to salt reduction involves the use of savory flavors to reduce the amount of salt in products. However, the scientific basis for savory enhancement of salty taste is obscure and difficult to address, particularly since the molecular receptor for salt in humans in unknown, making direct measurements impossible using cell-based assay approaches.
Redpoint is using its proprietary MOG assay technology for its salt enhancer discovery program. The MOG technology was developed specifically to deal with the complex sensory and experimental issues associated with the discovery of all-natural compounds, which are often derived from plant or fermentation sources containing complex mixtures of taste ingredients. Historically, natural tastants or enhancers have been discovered by trial and error using human tasters. The MOG is an enabling technology that facilitates high throughput screens of tastant libraries and natural product extracts by rodents trained to discriminate specific taste standards. MOG-trained rodents are "expert" taste testers capable of rapidly identifying taste from small samples with a high level of accuracy, providing an effective means of evaluating the taste properties of complex natural product extracts.
Redpoint originally developed its MOG technology to discover natural high-potency sweeteners and sweetener enhancers. More recently, Redpoint scientists have developed and optimized a high-throughput salt-taste detection system, in which MOG-trained rodents discriminate salt from other essential tastes (savory, sweet, sour, and bitter). The MOG approach will be used to evaluate the salt-tasting and salt-enhancing potential of natural sources such as fermentation products and edible plant extracts, with a focus on isolating active components from ingredients already used in the food industry.
Reducing sodium in the diet
The goal of salty taste enhancement is to allow the use of reduced quantities of common salt (sodium chloride) in food and beverage products while preserving the salty taste level desirable to consumers. The Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010 recommends an intake of less than 1,500 mg of sodium per day, although the average American consumes more than 4,000 mg of sodium per day. The guidelines are expected to be finalized and published by the US Department of Health and Human Services (DHHS) and the Department of Agriculture (USDA) later this year. Reducing the intake of sodium can be beneficial in reducing the incidence of hypertension and heart attacks in a susceptible, mainly aging, population. Current solutions for salt replacement have not fully succeeded in maintaining both the taste and functionality of sodium chloride.
About Redpoint Bio Corporation
Redpoint's understanding of the biology of taste and its relationship to metabolism, satiety, and diabetes impact both the development of healthier foods and potentially, new approaches for treating diabetes and obesity. Redpoint is developing taste modulators for the food and beverage industry with the aim of enhancing sweet and savory flavors in food and beverage products which can lead to reductions in added sugar and salt. The development of healthier and more tasteful food can contribute to improving the overall health of the world's population, since many modern diseases are related to excess dietary sugar and salt. Recent scientific research suggests that many of the same taste-signaling components found on the tongue are also expressed as part of a nutrient-sensing system located in the gastrointestinal tract which could lead to new opportunities for the discovery of novel diabetes or obesity therapeutics. For more information, please visit the Company's website at www.redpointbio.com.
Safe Harbor Statement
In addition to historical facts or statements of current condition, this press release contains forward-looking statements within the meaning of the "Safe Harbor" provisions of The Private Securities Litigation Reform Act of 1995. Forward-looking statements provide the Company's current expectations or forecasts of future events. The Company's performance and financial results could differ materially from those reflected in these forward-looking statements due to, among other factors, the uncertain economic viability of production of RP44 on a commercial scale, the Company's inability to enter into additional collaboration agreements or raise additional capital to sustain operations, uncertainty inherent in the discovery phase of technological development, any efforts by third parties to invalidate or limit any patents, the marketplace acceptance of its products, the decisions of regulatory authorities, the results of clinical trials and general financial, economic, regulatory and political conditions affecting the food and beverage, biotechnology and pharmaceutical industries generally. Given these risks and uncertainties, any or all of these forward-looking statements may prove to be incorrect. The Company undertakes no obligation to update publicly any forward-looking statement.
Scott Horvitz, 609-637-9700, ext. 207
Chief Financial Officer
The Trout Group (for Redpoint Bio):
Lee M. Stern, 646-378-2922
Thomas Redington, 212-926-1733
SOURCE Redpoint Bio Corporation