Biotechnology researchers from NPUST are taking on inflammation and cognitive functions—with demonstrated success!
A team of inventors headed up by Prof. Wen-Ling Shih of the Department of Biological Science and Technology recently represented the NPUST at the ITEX 2023 – Marketplace for Invention & Innovation—and took home the gold! The team included Prof. Chi-I Chang, Assoc. Prof. Ching Dong Chang, Research Fellow Tsung-Ming Yeh, and graduate students Yi-min Fang and Min-Ying Wu. The gold medal prize was awarded to them for an invention which uses a flavonoid from bitter tea seeds to reduce organ inflammation and improve cognitive and memory functions.
ITEX is benchmark global invention exhibition organized by the Malaysian Invention Association with support from the Malaysian Ministry of Science and Technology Innovation, Ministry of Higher Education and the Foreign Trade Development Association. This year, participants from 19 countries submitted 730 entries to the competition which was held from May 11th to 13th at the Kuala Lumpur Convention and Exhibition Centre.
NPUST’s Prof. Wen-Ling Shih explained that their invention uses native Taiwanese bitter tea seeds as a source of flavonoid-rich residues which are obtained through an oil-extraction process. The residues are separated, and a single compound, kaempferol triglycoside, is brought to levels of purity which are greater than 98%. Cell experiments were conducted to confirm safe levels of concentration and anti-inflammatory potentials. Then, the compound was evaluated for its efficacy in fighting local inflammation, protecting organs, and repairing damaged brain cells in mice.
Prof. Chi-I Chang said that the results demonstrate that kaempferol triglycoside can inhibit inflammation and swelling in mice’s ears—and the effect was better than that of the non-steroidal anti-inflammatory analgesic drug, indomethacin. The histopathological analysis confirmed that oral administration of the compound can protect small intestinal villi and reduce liver and kidney cell damage induced by bacterial lipopolysaccharide. In addition, the Y-maze analysis found that when the compound was fed to mice, it could reduce brain inflammation and significantly improve their cognition and short-term memory. An analysis of genes and antioxidant enzymes in serum, cerebral cortex, hippocampus, liver, and kidney revealed that the activity of enzymes in the antioxidant system increased, and the concentration of pro-inflammatory cytokines and the expression of type II cyclooxygenase genes decreased in the mice taking the compound.
Assoc. Prof. Ching Dong Chang emphasized that the preparation of functional flavonoid compounds from low-cost and large-scale agricultural by-products is the practice of “circular economies” in agricultural. Now that the production process and quality control platform are complete, and safe dosages have been confirmed, they can begin developing heath food products with anti-inflammatory properties.
