Design, preparation, and characterization of a novel plant protein – green tea polyphenol conjugate for emulsification of lipophilic phytochemicals.
Standing
Undergraduate
Type of Proposal
Oral Research Presentation
Challenges Theme
Open Challenge
Faculty Sponsor
Dr. Trant, Dr. Banerjee
Proposal
This project outlines the synthesis and characterization of an eco-friendly surfactant made from commercially available materials for the emulsification of lipophilic phytochemicals to produce ingestible nano-emulsion formulations with enhanced bioavailability and inherent antioxidant capacity. Many phytochemical active pharmaceutical ingredients (APIs) such as THC, psilocybin, mescaline, and cannabis derived terpenes, are being studied for their use in the treatment of major depressive disorder (MDD), substance use disorder (SUD), neurodegenerative disorders, as well as recreational use in the case of cannabis-derived chemicals.1 Creating ingestible formulations with these chemicals can be challenging owing to their lipophilicity, limited bioavailability, and degradation in vivo by first-pass metabolism and in vitro by ambient oxygen. We have conjugated commercially available plant proteins to green tea polyphenols (GTP) which possess native antioxidants.2 Using both covalent and non-covalent methods of linking we aim to create novel emulsifiers using plant proteins and GTPs which will increase the bioavailability of these lipophilic APIs by enhancing serum and water solubility and preventing oxidative phytochemical degradation through conjugation to GTPs.3,4 Homogenized emulsions are formed by intially mixing two phases under high shear mixing: a lipid phase containing the lipophilic API, and an aqueous phase containing the plant protein-GTP emulsifier with or without secondary food-grade surfactants.5 High shear mixing affords a coarse emulsion which is then processed through a high-pressure homogenizer (HPH) to produce a fine emulsion.5 This is then subjected to a variety of physical and chemical stressors to test its stability, shelf life of the emulsion is also determined by long-term storage.
Grand Challenges
Viable, Healthy and Safe Communities
Design, preparation, and characterization of a novel plant protein – green tea polyphenol conjugate for emulsification of lipophilic phytochemicals.
This project outlines the synthesis and characterization of an eco-friendly surfactant made from commercially available materials for the emulsification of lipophilic phytochemicals to produce ingestible nano-emulsion formulations with enhanced bioavailability and inherent antioxidant capacity. Many phytochemical active pharmaceutical ingredients (APIs) such as THC, psilocybin, mescaline, and cannabis derived terpenes, are being studied for their use in the treatment of major depressive disorder (MDD), substance use disorder (SUD), neurodegenerative disorders, as well as recreational use in the case of cannabis-derived chemicals.1 Creating ingestible formulations with these chemicals can be challenging owing to their lipophilicity, limited bioavailability, and degradation in vivo by first-pass metabolism and in vitro by ambient oxygen. We have conjugated commercially available plant proteins to green tea polyphenols (GTP) which possess native antioxidants.2 Using both covalent and non-covalent methods of linking we aim to create novel emulsifiers using plant proteins and GTPs which will increase the bioavailability of these lipophilic APIs by enhancing serum and water solubility and preventing oxidative phytochemical degradation through conjugation to GTPs.3,4 Homogenized emulsions are formed by intially mixing two phases under high shear mixing: a lipid phase containing the lipophilic API, and an aqueous phase containing the plant protein-GTP emulsifier with or without secondary food-grade surfactants.5 High shear mixing affords a coarse emulsion which is then processed through a high-pressure homogenizer (HPH) to produce a fine emulsion.5 This is then subjected to a variety of physical and chemical stressors to test its stability, shelf life of the emulsion is also determined by long-term storage.