Department of Food Science Professor Develops “Smart Nanohydrogel,” Published in Top Global Pharmaceutical Journal
糖尿病足溃疡引起的慢性伤口，是医学上导致患者截肢的棘手难题。食品科技系教授罗婉瑜带领的「保健品暨新药开发实验室」，今年再度取得重大突破！成功利用保健食品原料「甲壳素」为载体，开发出糖尿病伤口专用的奈米级核酸药物，研究成果获刊登于生物医学领域等级的顶尖国际期刊《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.
