Centre de recherches sur les macromolécules végétales
The CERMAV, a CNRS research unit (UPR 5301) celebrates its 55th anniversary in 2021. During more than half a century, five directors have succeeded each other and have been able to develop the axes of this research unit. The themes historically focused on cellulose and lignin, then on plant polysaccharides of economic importance (cellulose and starch) have diversified and now cover different areas of glycosciences, whether towards the synthesis or biosynthesis of biologically active oligosaccharides, the uses of biomass, nanocomposite materials or glycopolymers
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News from Cermav
Summer School on Structural Glycoscience from June 16th to June 18th 2025
We are pleased to announce the Structural Glycoscience Summer School 2025 that will take place from June 16th to 18th in Grenoble, both at IBS
Visit of a delegation from the University of Tsukuba
This week at Cermav, we’ve been honored to welcome a delegation of researchers from University of Tsukuba, which is a strategic partner for Université Grenoble
A revolutionary hyaluronic acid gel to simultaneously monitor and treat osteoarthritis
In an article published on its website, the CNRS Chemistry Institute highlights the work of Rachel Auzély-Velty, Professor at the Université Grenoble Alpes at Cermav,
Bacterial polysaccharide lyase family 33: Specificity from an evolutionarily conserved binding tunnel
Eukaryotic organisms are the main producers of acidic glycans, which are involved in many biological processes. Bacteria have developed enzymes capable of degrading these complex
Electrospinning of Cellulose Benzyl Carbamates for Enantioselective Membrane Filtration
In recent years, we have shown the potential of electrospun nanofibrous membranes made of polysaccharidic chiral selectors (CSs) for efficient chiral resolutions via filtrations. It
A scalable and eco-friendly carbohydrate-based oleogelator for vitamin E controlled delivery
CERMAV’s A2G team has performed an eco-friendly chemistry to develop a sugar derivative enabling gelation of fatty phases. This work has a high impact on
