Our services are based on a combination of state-of-the-art expertise in enzymology and glycoscience.
Enzymology and the glycosciences field (coupling glycochemistry and glycobiology) inspire many and varied academic and industrial innovations. Our experts in these fields develop powerful molecular tools for applications in agri-food, health, nutraceuticals, cosmetics, biotechnology and green chemistry.
Our core skills are to be found in the field of glycochemistry, focussing on the following areas: the synthesis and study of the structure of sugars, oligosaccharides and glycans; glyco-enzymology, specialising in the activity of glyco-specific enzymes; glyco-recognition (or glyco-binding).
Modeling and simulations
We cater for the chemical and biotech industries, as well the agri-food and health sectors, with a view to: validating an enzymatic assay method, improving the physico-chemical and rheological properties of an industrial product, and creating a functioning extraction process.
Our experts, who are specialised in producing recombinant proteins and synthesising peptides, possess outstanding know-how in protein engineering and bioinformatics.
From structural modelling to the genetic modification of enzymes, Capacités offers tailor-made services: screening enzyme strains, developing and refining new enzymes and producing functional and modified enzymes.
There are innumerable fields of application that cover not only the agri-food sector, but also extend to chemistry, biotechnology, cosmetics, nutraceuticals and health.
In the form of either a service or a collaboration, we provide the chemical synthesis and functionalisation of saccharide structures. Our activities are centered on developing glycoconjugates, glycoclusters and glycovaccines, as well as lectin and glycosidases modulation.
Sugar/protein (enzyme/lectin) interactions are at the heart of cellular communication: with cell-cell, cell-matrix and host-pathogen interactions on an extracellular level; and GlcNAcylation, as a post-translational modification, on an intracellular level.
Our teams are renowned for their expertise in the fields of Glycobinding and sugar-protein interaction analysis.
The formation of inclusion complexes allows for the modification of a molecule’s physical, chemical and biological characteristics.
Our experts in sugar chemistry and encapsulation constantly strive to provide answers to the complex issues of stability and solubility, as well as the prolonged and controlled release of active ingredients over time. Our specialisation lies in optimising the affinity of cyclodextrin for the ligand. We chemically modify the properties of the cyclodextrin in order to obtain a precise encapsulation of the ligand.
Sourcing, modeling and high-throughput screening of DNA synthesis enzymes
A company that manufactures pharmaceutical grade hyaluronic acid contacted Capacités’ enzyme engineering experts: the company aims at developing a new deacetylation process which keeps overall polymer structure while increasing its interactions with stem cells.
Cycle Farms asked Capacités experts to support them in the development of the transformation and preservation process of its product.