Department of Food Science Professor Develops “Smart Nanohydrogel,” Published in Top Global Pharmaceutical Journal
糖尿病足潰瘍引起的慢性傷口，是醫學上導致患者截肢的棘手難題。食品科技系教授羅婉瑜帶領的「保健品暨新藥開發實驗室」，今年再度取得重大突破！成功利用保健食品原料「甲殼素」為載體，開發出糖尿病傷口專用的奈米級核酸藥物，研究成果獲刊登於生物醫學領域等級的頂尖國際期刊《International Journal of Nanomedicine》。
Chronic wounds caused by diabetic foot ulcers present a challenging medical dilemma that often leads to patient amputations. The “Health Supplements and New Drug Development Laboratory,” led by Professor Lo Wan-yu from the Department of Food Science, has achieved another major breakthrough this year! The team successfully utilized “chitin”—a common raw material in health supplements—as a carrier to develop a nano-scale nucleic acid drug specifically for diabetic wounds. This research breakthrough has been published in the International Journal of Nanomedicine, a top-tier international journal in the biomedical field.
