RiboStar is a developmental-stage company that has made a patent pending scientific application to address several of the most significant and difficult problems is the pork and poultry industries.

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Pork is the postmortem aspect of living porcine muscle tissue; indeed, many of the metabolic factors in living pig muscle are highly significant, not only to the living pig, but to the yield and quality of meat.  Muscle tissue requires a constant supply of nutrients and three classes of nutrients supply energy: carbohydrates, protein and fat.  However, the energy cannot be utilized by living tissue until it is converted into a chemical form of energy, adenosine triphosphate (ATP).  ATP is composed of three main components, adenine, ribose and phosphates.  It is the phosphates that store chemical energy.  Ribose is the structural framework of the ATP molecule.  ATP cannot be synthesized, and energy cannot be utilized, without ribose.

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Studies in humans since the late 1980s have shown that administering ribose aids in the retention of ATP in cells, often attenuating the effects of catastrophic phenomena such heart attack (myocardial infarction), cerebrovascular events such as stroke, altitude problems and other maladies in humans.  Only recently, however, has the price of RiboStar declined to the price point permitting its use in farm animal applications.  Ribose is a fermentation product of glucose (dextrose), like lactic acid in cheese and sausage, and therefore totally natural.  Very little ribose is found in foods, not enough to meet the needs of living animal tissues.  Animal cells must synthesize ribose from glucose in a pathway called the pentose phosphate pathway (PPP).  However, during times of great metabolic need for energy, the PPP is insufficient to supply ribose to meet the energy needs.  This fact opens the door for exogenous ribose to be administered, boosting ATP levels.

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Ribose is not an antibiotic.  RiboStar has contacted USDA to determine if any restrictions exist for the use of ribose as a feed or water additive.  There are none.  The FDA has ruled ribose to be generally recognized as safe (GRAS) as a food additive and rated ribose as a Dietary Supplement for certain applications in humans.  Clearly these regulations are derived in part from the fact that ribose is made by all tissues in the human body and the fact that ribose, the fermentation product. is exactly the same as ribose made by the human body.  Ribose, although technically a sugar, is not metabolized for calories but instead preserved for use in the ATP molecule, and in ribonucleic acid (RNA) and deoxyribonucleic acid (DNA), where a “deoxy” form of ribose in used in the human genetic code.

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One of the most exciting facets of RiboStar’s venture is the fact that energy and related metabolic phenomena play crucial roles in the well-being of pigs and the quality and quantity of the meat produced.  Pigs usually endure a long and stressful transport to the abattoir, and many arrive in a state of low energy.  This can lead to “downers” which cannot be harvested for human food.  In Spring, Summer and Fall, research has shown that elevated levels of stress, including environmental stress, can cause death losses in swine or, if the pig survives, lower quality and yield of meat.  But our recent research findings and changes occurring in the food industry have RiboStar very excited about the opportunity.

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The results of our early studies have shown improved flavor, taste and tenderness of pork from pigs given RiboStar prior to slaughter.  This even included one study where the producer was well-known to produce high quality animals that demanded a premium price.  The timing of this project is most favorable because the meat industry is being subjected to competition from a new sector-namely, plant proteins.  “Beyond Meat” recently issued public shares and has seem them soar.  We believe that the meat industry will need to urgently improve the eating quality of meat and we further believe that our patent pending technology is likely to provide the necessary information to help the meat industry at a crucial time.

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The size of the world’s hog production enterprise is enormous.  Data from 2018 shows that China produced 441 million pigs; European Union, 150 million, the United States, 73 million.  Ribostar is well situated in the area of the United States regarding hog production.  Iowa leads the list with 2018 production of 23 million; North Carolina, 8.9 million, Minnesota, 8.7 million and Illinois, 5.2 million.

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Ribostar has a patent-pending technology to address several of the nettlesome problems in pork production and processing, including consumer acceptance of pork products.  We propose to license this technology to pork and poultry processors.  In addition to the pork industry, other meat industry sectors can improve quality and productivity and to solve difficult problems by RiboStar’s technology.

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Potential investors may be dismissive of our using 1/2 pound ribose on a 300 pound pig and expecting to get remarkable results.  One key is that 1/2 pound ribose represents an extremely large number of molecules of ribose, according to the high school chemistry concept of Avogadro's Number and the mole concept of chemistry.  

 

Allow us to explain:

The molecular weight of ribose is roughly 150, from five carbons, five oxygen and ten hydrogen atoms.  Avogadro determined that one-gram molecular weight (one equivalent) of a molecule, in this case ribose, 150g, is composed of 6.023 X 10e23 molecules or

60230000000000000000000000000000....etc. until you reach 23 zeros.

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If we are administering 200/150 = 1.33 moles of ribose in a short period of time it is administering lots of ribose molecules. For additional details about RiboStar and its impact on food animals please Contact Us. 

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This fact together with the critical nature of energy and the fact that ribose performs several specific functions in crucial areas in the cell make it a powerful nutrient.

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This is just the beginning. There are additional considerations including energy rescue, free radical inhibition, flavor compound production during cooking, etc. all of which can be shared with interested parties under an executed Non-Disclosure Agreement (NDA).

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