Turval processes an active ingredient (KLUYVER B0399) which is effective for the health of metabolism. The testing was conducted during the span of approximately ten years.
Udine Economia
After the recognition of the USA health administration (Food and Drug Administration), the European Union also approves the innovative active ingredient (probiotic) developed by one of the first established companies in the Scientific Park of Udine, Turval Laboratories, in collaboration with the University of Udine, Bologna, and Perugia.
Probiotic is a difficult word. These useful substances in feed are able to surpass the gastric barrier or rumen and arrive in the animal’s intestine completely effective and viable, encouraging digestion. In the Turval laboratories, the biotechnical branch of the Biochemio group, founded in 1980 by a group of entrepreneurs and engineers from Friuli interested in the applied research and counseling in the ecological, biotechnical and agricultural sector, one works for the wellbeing of animals by producing one of the most effective natural promoters of growth (probiotics) presented on the international market.
“Being recognized by the European Union for a new active ingredient,” comments Alessandro Turello of Turval,” is one of the most complicated and complex operations that exists, especially for the Italian businesses that are not supported like the more fortunate ones in other countries, like France, Germany, Finland, Great Britain, and Holland.” The process towards community recognition started seven years ago by sending a dossier, by way of the Italian Ministry of Health, to the Ministries of Health of all the membered states.
What are the positive consequences? The probiotic yeast made in Friuli, first of its kind to obtain authorization by both the US and the EU, explains Turello, “will be able to be exported and marketed in the US and in Europe for both human and animal health”. This is a great success for the research and for the production phase, which will be made in Italy, as it is now being studied for the organization of distribution and marketing in Europe. A phase, like this one, will take place in collaboration with the University of Udine. Turello explains that the project for marketing development will again be conducted in collaboration with the Department of Health Sciences directed by professor Piero Susmel, ”whose collaboration was extremely precious even in the development of the product”.
Among the particularities of the new active ingredient is the fact that it consists of a lactic yeast (Kluyveromyces fragilis) that acts with a greater efficiency than other lactic yeasts-- it naturally surpasses the gastric barrier, it has a strong adjuvant action in the prevention and care of yeast infections, it is suitable for those who are lactose intolerant and is the only one which carries out its activity in the presence of antibiotic therapy.
The testing conducted in the span of 10 years focused not only on humans, but also on other animal species such as swine, cattle, horses, poultry, dogs, ostriches, and camels. Other important contributions, besides those of Professor Susmel, were made by Giuseppe Comi of University of Udine, Paolo Bosi of University of Bologna, Piero Anichini of the Udine Chamber of Commerce laboratory, Dario De Palo of the Trieste Chamber of Commerce laboratory, biologists Paolo Valles and Lorena Riul and agronomist Claudia Silvestro.
