Structural Dynamics of Biomolecules during Bioprocessing Using In-vitro Models

Summary

Digestion is a complex bioprocess leading to energy and nutrients absorption from food, supplements, and drug systems. It is a dynamic process with a wide range of biological reactions controlling physiological degradation of biomacromolecules like proteins and polysaccharides. It also involves molecular assembly and structure formation by amphiphilic molecules such as lipids, peptides and biopolymers. Examples include monoglycerides self-assembly into lyotropic liquid crystalline phases as the result of fat hydrolysis.
The changes in food morphology and molecular organisations during bioprocessing control the absorption and bioavailability of drugs and nutraceuticals. Particularly, the structural evolutions are often facilitated by enzymes whose activity is interfered not only by other physiological metabolites such as bile acids, but also by vitamins, minerals, and dietary fibres coming from food ingestion. Understanding such structural changes on the nanoscale can lead to addressing grand challenges in low bioavailability of nutraceuticals and developing smart food and nutraceuticals delivery formulations.
This project aims to elucidate the role of bioactive molecules on the enzymatic activity underlying bioprocessing of lipid-based systems. In-situ digestion models will be developed and integrated into X-ray analytical instrument using microfluidic technology. In-vitro digestion model will simulate the gastric environment while microfluidics will help to deliver interacting molecules into the X-ray beam environment in a controlled manner. The state of the art Diamond-Leeds X-ray facility (Diamond Light Source, Didcot, UK) will be used and the structural dynamics will be understood by serial recording of the small and wide angle X-ray scattering (SAXS-WAXS) patterns. The patterns will be processed using advanced theoretical approaches such as global analysis and Fourier reconstruction methods. 3-dimentional electron density profiles will be deduced, helping to visualise detailed structural evolutions of food and pharmaceutical systems in real space. The microfluidic setup will additionally help to achieve early-stage dynamics controlled by interactions with bioactive molecules. As the result, the dynamical studies will cover a broad time-scale, i.e. from sub-second to several hours, helping us to develop detailed understanding about bioprocesses and underlying interactions in nanoscale. The outcomes will support us in developing smart formulations for functional foods and designing new pharmaceuticals delivery systems.

Applicants to research degree programmes in the School of Food Science and Nutrition should normally have at least a first class or an upper second class British Bachelors Honours degree (or equivalent) in an appropriate discipline, or a good honours degree together with a Masters degree.

The criteria for entry for some research degrees may be higher, for example, several faculties, also require a Masters degree. Applicants are advised to check with the relevant School prior to making an application. Applicants who are uncertain about the requirements for a particular research degree are advised to contact the School or Graduate School prior to making an application.

The minimum English language entry requirement for research postgraduate research study in the School of Food Science and Nutrition is:
- IELTS - an overall band of 6.5 with no individual skill band below 6.0 in all components
- iBT TOEFL - (Internet-based Test of English as a Foreign Language): a score of 92 overall with Listening 21; Reading 21; Speaking 23; Writing 22.
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