法人別リリース

Nagase Viita to Launch Injectable-grade Pharmaceutical Excipient "SUCROSE SG" in 2025

Nagase Viita — Tue, 19 Nov 2024 16:00:00 +0900

OKAYAMA, Japan, Nov. 19, 2024 /Kyodo JBN/ --
Nagase Viita Co., Ltd.
Nagase Viita Co., Ltd., a member of the NAGASE Group headquartered in Okayama Japan, is set to expand the line of SOLBIOTE (TM), saccharide-based pharmaceutical excipients, with the launch of high-purity and low-endotoxin SUCROSE SG by June 2025. The portfolio of SOLBIOTE (TM) includes TREHALOSE SG and MALTOSE PH, which are the signature products of pharmaceutical ingredients, and with the addition of SUCROSE SG to the portfolio, it offers a comprehensive range of solutions for stability in biopharmaceutical development.

Image1: https://cdn.kyodonewsprwire.jp/prwfile/release/M104815/202411119717/_prw_PI1fl_4X4BN8eY.jpg

Sucrose is widely used as a stabilizer in biopharmaceuticals, a rapidly growing market. It helps maintain the quality of antibody drugs and lipid nanoparticles (LNPs) formulated with nucleic acid, such as COVID-19 vaccines.

Since its founding, sustainability and biotechnology have been at the core of Nagase Viita’s business. SUCROSE SG is produced in an environmentally friendly way by using water instead of solvents.

Image2: https://cdn.kyodonewsprwire.jp/prwfile/release/M104815/202411119717/_prw_PI2fl_4w2ywc0c.jpg

The name SOLBIOTE (TM) is derived from "Sol + Bio," representing biotechnology and the sun's gift of starch ("Sol" meaning "sun" in Latin). Nagase Viita’s excipients are designed to provide innovative solutions for biopharmaceuticals, offering a stable supply and guaranteeing exceptional quality.

Find out more about SOLBIOTE (TM):
https://group.nagase.com/viita/en/highlights/solbiote/

Nagase Viita Launches SOLBIOTE (TM), New Brand of Injectable-grade Saccharide Excipients ...

Nagase Viita — Mon, 10 Jun 2024 16:00:00 +0900

OKAYAMA, Japan, June 10, 2024 /Kyodo JBN/ --
Nagase Viita Co., Ltd.
Nagase Viita Co., Ltd., a member of the NAGASE Group headquartered in Okayama Japan, has launched a new product brand, SOLBIOTE (TM), featuring its saccharide-based pharmaceutical excipients of high-purity and low-endotoxin TREHALOSE SG and MALTOSE PH.

SOLBIOTE (TM) portfolio is an excellent protein stabilizer, protecting cells, nucleotides, and exosomes from various damage caused by stressors such as drying, freezing, and thawing. It preserves the quality of antibody therapeutics, vaccines, and other biopharmaceuticals, which are inherently unstable during manufacturing, storage, and distribution, requiring adequate cold-chain management.

Image1: SOLBIOTE (TM) portfolio; TREHALOSE SG and MALTOSE PH https://cdn.kyodonewsprwire.jp/prwfile/release/M104815/202406031668/_prw_PI1fl_MyQw9rBz.jpg

Nagase Viita has a long history of harnessing the power of nature and an expertise in biotechnology, which led it to be the first to successfully mass produce trehalose utilizing starch and enzymes. It is committed to providing a stable supply of safe, high-quality excipients through its integrated manufacturing from saccharide production to refining.

The company will further pursue the development of new saccharide excipients for the SOLBIOTE (TM) portfolio and its advanced pharmaceutical applications, bringing pharmaceutical solutions for universal health.

Image2: Image of SOLBIOTE (TM) https://cdn.kyodonewsprwire.jp/prwfile/release/M104815/202406031668/_prw_PI2fl_hrz1tewp.jpg

The name SOLBIOTE (TM) comes from "Sol + Bio," developed by the company's Biotechnology and starch, a gift from the sun (Sol meaning the sun in Latin), providing Solutions to Biopharmaceuticals.

For further details, visit: https://group.nagase.com/viita/en/products_solutions/pharmaceutical_ingredients/

Nagase Viita Receives Highest "Platinum" Rating for Sustainability from EcoVadis

Nagase Viita — Wed, 03 Apr 2024 15:00:00 +0900

OKAYAMA, Japan, Apr. 3, 2024 /Kyodo JBN/ --
Nagase Viita Co., Ltd.
Nagase Viita Co., Ltd., a NAGASE Group member headquartered in Okayama, Japan, has received the highest "Platinum" rating in a sustainability survey conducted by EcoVadis SAS of France, one of the world's most trusted providers of business sustainability ratings for global supply chains. The "Platinum" rating is awarded to companies that score in the top 1% of all eligible companies.

Image:
https://cdn.kyodonewsprwire.jp/prwfile/release/M104815/202403298779/_prw_PI1fl_H72Ovpu6.png

EcoVadis assesses suppliers operating in 180+ countries across 220+ industries, and assessment results are tested on over 130,000 companies. EcoVadis conducts objective examinations and assessments of companies' sustainability through independent reviews and analyses, scoring the performance on a company's policies, actions and results, in four sustainability themes: Environment, Labor & Human Rights, Ethics, and Sustainable Procurement. Nagase Viita received a Gold rating in 2022 and a Silver rating in 2023.

In this latest examination, the company increased its scores in the areas of environmental policy and implementation measures, labor and human rights policy, and sustainable procurement policy, actions, and results. In addition, Nagase Viita was also recognized for its "use of eco-friendly or bio-based input materials," the assessment results of which led to its "Platinum" rating this time around.

Nagase Viita is committed to the wider aim of contributing to the SDGs (Sustainable Development Goals) to realize a sustainable society through its business activities. Encouraged by this Platinum rating, Nagase Viita will continue to promote measures to resolve social issues, improve its corporate value and continue to be sought after by its stakeholders.

Comments: https://kyodonewsprwire.jp/attach/202403298779-O1-4j15545J.pdf

About Nagase Viita Co., Ltd.:

Originally established in 1883, Nagase Viita Co., Ltd. (formerly Hayashibara Co., Ltd.) began its journey as a syrup manufacturer. Over the years, it has evolved into a pioneer in harnessing the potential of nature, specializing in products utilizing microorganisms and enzymes. Today, its portfolio spans a diverse array of functional materials, catering to industries ranging from food, personal care, and pharmaceuticals to industrial and agricultural sectors.

On April 1, 2024, the company was officially rebranded as Nagase Viita. The new name embodies the collaborative synergy among NAGASE Group entities, dedicated to delivering innovative products and value propositions on a global scale.

For further details, visit: https://group.nagase.com/viita/en/

Seeding Future: Hayashibara’s 25th Trehalose Symposium Highlights Breakthroughs

Nagase Viita — Fri, 17 Nov 2023 16:00:00 +0900

OKAYAMA, Japan, Nov. 17, 2023 /Kyodo JBN/ --
Hayashibara Co., Ltd.
Hayashibara Co., Ltd., a member of Nagase Group and headquartered in Okayama City, western Japan, successfully conducted the "25th Trehalose Symposium," an annual interdisciplinary event since 1997, on November 2, 2023, in Tokyo.

Photos: https://cdn.kyodonewsprwire.jp/prwfile/release/M104815/202311142769/_prw_PI1fl_m5nZa589.jpg

Under the theme of "Trehalose Leading a Sustainable Future," the symposium featured various research outcomes. These included promising treatments using three-dimensional cultures and dermal sheets from fibroblasts processed with highly concentrated trehalose, the design of stem cell preservation solutions, and the applications in hair care products and livestock feed. The chemistry and biological functions of trehalose-based compounds were also presented. Particularly noteworthy was Dr. Benedetto Marelli's presentation, "Trehalose-based Seed Coating to Boost Agriculture in Marginal Lands." Dr. Marelli, an Associate Professor of Civil and Environmental Engineering at the Massachusetts Institute of Technology (MIT), highlighted how the formulation, incorporating trehalose and silk protein, leads to innovation in enhancing sustainable agriculture and food systems. The presented study confirmed that this seed-coating technology significantly improves seed germination, even in lands traditionally unsuitable for farming due to high-stress conditions. This breakthrough not only addresses the challenges brought on by climate change but also showcases trehalose's role in increasing crop yields, enhancing quality, and promoting the development of a beneficial rhizosphere.

The company will transition its name from "Hayashibara" to "Nagase Viita" in April 2024, marking the 140th year since its establishment. This rebranding reflects its unwavering commitment to building a sustainable society and dedication to continuing the tradition of hosting this symposium into the future.

Symposium details: https://www.hayashibara.co.jp/data/6957/en_symposium_tp/

Past presentations: https://www.hayashibara.co.jp/data/6753/en_rd_tp/

About the Trehalose Symposium
Founded in 1997, the Trehalose Symposium has been promoting research and development activities for trehalose while assisting researchers in publicizing their discoveries. For the last 25 years, 193 researchers with multi-disciplinary scientific backgrounds have presented the properties of trehalose and its functionalities.

About Trehalose
Trehalose is a naturally occurring disaccharide long known for its biochemical effect on protecting cells and tissues under dry conditions. Studies have revealed that trehalose’s physicochemical properties, such as water binding and vitrification, are behind the protective functionality. The development of applied research empowered the food, pharmaceutical, and cosmetic industries to utilize trehalose in their commercial products.

Hayashibara Brings Back "Trehalose Symposium" to Reveal Its Game-changing Versatilities ...

Nagase Viita — Tue, 04 Oct 2022 15:00:00 +0900

OKAYAMA, Japan, Oct. 4, 2022 /Kyodo JBN/ --
Hayashibara Co., Ltd.
Hayashibara Co., Ltd., a member of Nagase Group and headquartered in Okayama City, western Japan, hosted the 24th Trehalose Symposium, with the support of the Japanese Society of Applied Glycoscience, on September 8, 2022.

Photo: https://kyodonewsprwire.jp/prwfile/release/M104815/202209297422/_prw_PI1fl_JX2ftzQv.png

This highly specialized academic event returned to Tokyo after a three-year hiatus, engaging 231 attendees in person and online from various fields. Researchers from home and abroad presented their basic and applied research results on trehalose. The presentations included the development of a vaccine stabilization method that holds promise for transport without the need for a cold chain, basic research on how trehalose affects ice crystal growth to identify improved thawing techniques for cryopreserved biological tissues, and research on the application of trehalose to surgical treatment, utilizing autophagy (recycling function within cells), featured in the 2016 Nobel Prizes.

During a discussion session, followed by the presentations, Japanese experts shared their viewpoints on why and how most organisms utilize trehalose over other carbohydrates. At the end of the session, the speakers addressed their prospects and expectations for future research and development while indicating the importance of basic research.

Hayashibara is dedicated to continuing the Trehalose Symposium, providing a community for researchers worldwide to present their findings and obtain beneficial information by interacting with peers. Through its commitment to basic research for trehalose, Hayashibara envisions the Trehalose Symposium to contribute to building a sustainable society.

For details of the symposium, visit: https://www.hayashibara.co.jp/data/6801/en_symposium_tp/

For the past 187 presentations, visit: https://www.hayashibara.co.jp/data/6753/en_rd_tp/

About the Trehalose Symposium
Founded in 1997, the Trehalose Symposium has been promoting research and development activities for trehalose while assisting researchers in publicizing their discoveries. For the last 20 years, 187 researchers with multi-disciplinary scientific backgrounds have presented the properties of trehalose and its functionalities.

About Trehalose
Trehalose, found in food items like mushrooms, is a naturally occurring disaccharide long known for its biochemical effect on protecting cells and tissues under dry conditions. Studies have revealed that trehalose’s physicochemical properties, such as water binding and vitrification, are behind the protective functionality. The development of applied research empowered the food, pharmaceutical, and cosmetic industries to utilize trehalose in their commercial products.

Hayashibara, Member of NAGASE Group, Offers Potential Solutions to Cutting Down on Waste ...

Nagase Viita — Mon, 16 Dec 2019 14:00:00 +0900

OKAYAMA, Japan, Dec. 16, 2019 /Kyodo JBN/ --
Hayashibara, Member of NAGASE Group, Offers Potential Solutions to Cutting Down on Waste in Foodservice Industries in North America
Hayashibara Co., Ltd. of Okayama, a subsidiary of NAGASE & Co., Ltd., held a workshop on Nov. 18-20 at the Culinary Institute of America (CIA) at Copia, in Napa, California, USA as the Nagase Food Ingredients. Twelve prominent North American chefs, who are experts in foodservice and R&D, came together to appreciate global cuisines and learn new skills and techniques to enhance their foodservice operations.

The workshop showcased many applications of TREHA (R) (trehalose), a plant-based food ingredient with the amazing natural functionalities of extending freshness of foods (examples are shown below). TREHA is derived from starch and is GRAS-designated, Non-GMO, and Kosher- and Halal-certified.

Application details: https://kyodonewsprwire.jp/prwfile/release/M104815/201912134759/_prw_PA1fl_8eI2GXkr.pdf

Two guest chefs demonstrated several applications in Japanese dishes--sushi, tempura and tofu--as well as Western confectionaries, cheesecake and matcha creme brulee. They shared their experience and advice, including benefits in reducing food waste, operation costs, and maintaining freshness and outstanding food quality for their consumers.

After learning TREHA’s unique functionalities, each of the chefs had applied their new knowledge to creating their own recipe. In three days, more than 25 different dishes were presented on the table and created exciting discussion about the effectiveness and use of TREHA.

Furthermore, in respect to contributions towards two of the UN SDGs--(2) Zero Hunger and (12) Responsible Consumption and Production--, the attending chefs learned about how using novel food ingredients can have enormous impact in sustainability on a North American and global scale.

In large-scale foodservice operations, where enormous amounts of food are prepared (banquets, catering for inflight and cruises), it is challenging to maintain high quality of freshness--especially on buffet lines and in mass production where food may be held prior to serving. The chefs were very excited to learn how TREHA can be applied to preserve freshness longer in both fresh and frozen food applications.

The workshop gave potential solutions to global food issues by utilizing TREHA’s unique functionalities such as extending the shelf life of foods, keeping freshness longer, especially fresh vegetables and fruits, and improving quality in a variety of foods.

The moderator, Chef Barbara Alexander, the former CIA executive chef, was fascinated to see that a salad prepared the day before was as fresh and crisp after more than 12 hours. This demonstrated TREHA’s natural ability to prevent vegetables from going limp and preserving the crunchy texture for a longer period of time. In addition, one of the chefs tried TREHA on roast chicken, and the attending chefs were amazed at the difference in juiciness and the beautiful golden colored skin.

Please visit:
https://www.nagase-foods.com/treha/

*The interview with Chef Barbara Alexander
YouTube: https://www.youtube.com/watch?v=Vj7bOZPXM0U

From an educational perspective, Nagase Food Ingredients is committed to providing useful information to the global foodservice industries.

Official website: https://www.hayashibara.co.jp/data/en/

Source: Hayashibara Co., Ltd.

Hayashibara Assessment of “Nature” Article, and Statement on Safety of TREHA(R) (trehalose)

Nagase Viita — Tue, 13 Feb 2018 15:00:00 +0900

OKAYAMA, Japan, Feb. 13, 2018 /Kyodo JBN/ --
Hayashibara Co., Ltd.
Hayashibara Assessment of “Nature” Article, and Statement on Safety of TREHA(R) (trehalose)
In regards to the recently published article "Dietary trehalose enhances virulence of epidemic Clostridium difficile" in the journal Nature, Hayashibara Co., Ltd. would like to share its assessment of web-based comments, news and blogs, and make a statement on the safety of its product, TREHA(R) (trehalose), as a manufacturer of trehalose.

1. Relationship between the regulatory status of trehalose in and outside Japan, and the epidemic outbreaks of Clostridium difficile (CD)
TREHA(R) (trehalose) was launched in 1995 in the Japanese market and then introduced outside Japan. Since then, TREHA(R) (trehalose) has been used in Japan in a wide variety of foods by many customers for over 20 years. The Nature article discusses that the virulent epidemics are concurrent with the regulatory status of trehalose “approvals” in the United States (GRAS in 2000) and Europe (Novel Food in 2001); however, no epidemics of any kind were noted in Japan in the 5 years previous to the “approvals” of trehalose in the United States and Europe.

According to the diagram in the article, there was a virulent CD epidemic outbreak in Canada around 2003. However, TREHA(R) (trehalose) was not available in the market or used in any food items in Canada until its approval in mid-June 2005. In addition, the regulatory status of trehalose did not allow for its import or use in several of the other countries described in the article such as Kuwait, Costa Rica, Iran and Panama, where epidemic outbreaks were confirmed.

Based on Hayashibara’s estimate of the intake of trehalose from natural foods and ingredients in a normal diet in the United States, the intake of Hayashibara’s trehalose would be minimal, less than 5% of the naturally occurring trehalose in general food items. This is unlikely to justify the concurrence of the epidemic outbreaks.

Considering these facts, Hayashibara believes the presence of TREHA(R) (trehalose) in the food industries of the described counties does not support the conclusion of the correlation that is cited in the article.

2. Test results on animals
The study employed a specific test system that challenged mice with the virulent strains after treating them with 6 types of antibiotics to sterilize their intestinal bacteria. Because the C57BL/6 mice have trehalase, an enzyme that breaks down trehalose in their small intestines, it is highly likely that the trehalose given to the mice broke down into glucose and was subsequently absorbed as glucose in the small intestine. This process is identical to that of oral administration of glucose or other disaccharides. Another dispute is that the study does not show comparative results with other carbohydrates containing glucose as a carbon source.

3. Effects of trehalose on intestinal bacteria
In humans and other mammals, trehalose is hydrolyzed to glucose by trehalase, which is located in the small intestine. The glucose is subsequently absorbed in the small intestine as glucose, as explained above. It is Hayashibara’s contention that the amount of trehalose in an intact form reaching the large intestine is too small to initiate any significant effects on intestinal bacteria.

A human oral clinical test conducted at the University of Colorado confirmed that consumption of 100g/day of trehalose for 12 weeks by subjects with an average age of 64 years resulted in no severe side effects, including bowel inflammation (Aging (2016) 8, 1167–1183).

Press Release in Korean
https://www.hayashibara.co.jp/press/kr1.html