USDA grant funds UGA scientist’s work on nanocellulose, digestion

Kong, Fanbin in food science lab-h.env

April 4, 2016

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Fanbin Kong

Fanbin Kong

Food engineer, assistant professor of food science and technology


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    Fanbin Kong (Credit: Rick O'Quinn/University of Georgia)

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Athens, Ga. - University of Georgia food engineer Fanbin Kong has been awarded a $496,317 grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture to study the safety of nanocellulose—a light, solid substance obtained from plant matter, generally wood pulp—and how it affects the way humans digest food and absorb nutrients.

Kong developed models of the human stomach and intestine that realistically demonstrate the way food breaks downs in the human body. These models help him test the effectiveness of functional foods and develop new foods aimed at helping those with specific health issues.

"At UGA, we will use artificial stomach and intestine models to study how the nanocellulose will transform their size and shape in the digestive tract, and how they will interact with protein, lipid and starch molecules that affect their digestibility," Kong said.

Nanocellulose is currently used in the food industry as a stabilizing agent, as a functional food ingredient and in the production of food packaging. It "has big application potentials," said Kong, an assistant professor in the UGA College of Agricultural and Environmental Sciences department of food science technology.

"It could be added to packaging materials to strengthen them or added to food as a dietary fiber. It also greatly increases the viscosity of foods. We now have the technology to break down cellulose to nanoscale size, called nanocellulose, with a diameter of 1-100 nanometers. In comparison, human hair is about 80,000 nanometers in diameter."

Scientists know the benefits of nanoellulose, but they don't know how it behaves in the digestive system once it's been ingested.

"For example, will the very tiny particles easily penetrate into cells and tissues of the human body and become a big health concern?" Kong asked. "Will the particles remain nanoscale or will they aggregate together to increase the particle size? Will they bind to proteins, carbohydrates or enzymes and make food digestion difficult, reducing nutrient absorption? Will it impact the composition of the microorganisms that live in human digestive tracts" called gut microbiota?

These are the questions Kong hopes to answer with the three-year grant. He will collaborate with scientists at the University of Missouri who will conduct cell tests to determine whether or not the nanofibers can penetrate into intestinal cells and how they will impact the gut microflora.

Tailiang Guo, a toxicologist with the UGA College of Veterinary Medicine, will use mice to validate the results from the simulation test, including examining any toxic effects caused by eating food that contains nanocellulose.

"Macroscale or microscale biomaterials are generally recognized as safe and do not pose health risks to consumers," Kong said. "However, the biological effects and toxicity of nanoscale biomaterials can not be predicted solely from their chemical structures. This project will fill the knowledge gap about the behavior of nanocellulose during digestion and reveal any toxic effects."

Kong's research grant is part of $5.2 million awarded in support of nanotechnology research at 11 universities. Collectively, these projects will research ways nanotechnology can be used to improve food safety, enhance renewable fuels, increase crop yields, manage agricultural pests and more.

The funds were made available through the USDA Agriculture and Food Research Initiative, the nation's premier competitive, peer-reviewed grants program for fundamental and applied agricultural sciences.

"This important grant will allow Dr. Kong to continue his long-term work to help us better understand how nanobiomaterials impact human, livestock and environmental health," said Robert N. Shulstad, the college's associate dean for research. "This vital work will further our quest to provide a safe food supply for the nation and beyond."

 

Filed under: Environment, Food Science and Safety, Science, Technology

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