Empowered Patient Podcast Medical Food Shows Impact on Diabetic Peripheral Neuropathy with Amanda Wiggins cGP Lab
Amanda Wiggins is CEO of cGP Lab, a New Zealand-based company that is commercializing cycline Glycine Proline, cGP, a dipeptide molecule that helps regulate blood vessel formation. The Lab is pursuing a medical food regulatory pathway to bring its cGP-based products to the market for the dietary management of peripheral neuropathy and other vascular complications of type 2 diabetes and is exploring the potential for Parkinson's disease and other dementias. The Lab sources cGP from a combination of New Zealand blackcurrant and beef bone collagen using a proprietary manufacturing process.
Amanda explains, "The cGP Lab is a relatively new company. We were formed in 2020, and our mission is really to commercialize a really interesting dipeptide molecule called cycline Glycine Proline, or cGP for short. Although we're new to commercializing it, there's quite a huge body of evidence that sits behind where we've got today. Our Chief Science Officer, Dr. Jian Guan, has researched cGP for around 30 years. It's her life's work. What makes it really interesting is that cGP exists in all of our bodies. It's an endogenous molecule, but it also exists in some food sources. So we've identified those food sources and we've created a manufacturing process to create a standardized cGP ingredient that we use in our supplement range."
"Like many companies, we were actually founded on somewhat of a serendipitous discovery. So, back in 2016, the founders of the company had done a clinical trial on Parkinson's patients. And in that trial, they'd given the patients capsules containing blackcurrant extract because they were interested in whether blackcurrant extract, which is high in anthocyanins, could address some of the symptoms of Parkinson's disease."
"What we've ended up with now is a proprietary manufacturing process that combines New Zealand blackcurrants together with beef bone collagen. And we put those two together through a prolonged heating process. And what happens is that the amino acids, glycine and proline, when subject to heat or, even better, heat and pressure, will cyclise and form the cGP. So it's really that manufacturing process that brings out the cGP. And in that initial Parkinson's study, the level of cGP was actually quite low because that heating process hadn't been done for long enough. So we've come a long way in learning how to make cGP, and it really comes from that combination of New Zealand blackcurrant together with the collagen peptides."
"So, where we're seeing it being most useful is right at the start of a peripheral neuropathy diagnosis. So patients often, well, I know in the US anyway, foot checks are generally done annually for people with type 2 diabetes. It's a bit different here in New Zealand. And so that should hopefully pick up the first inklings that someone's starting to develop peripheral neuropathy. And what the path to market that we're seeing for our innovation is called the medical food category, which is a bit different."
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