Scientists at Nestlé Research Center in Lausanne, Switzerland have collaborated with École Polytechnique Fédérale de Lausanne (EPFL) and ETH Zürich (ETHZ) on new research that could lead to coffee that slows the caffeine comedown.
The findings, published in the journal Nature Communications, could accelerate the development of foods or supplements that prolong the effect provided by caffine in a slow and sustainable way throughout the day, Nestlé said.
The research focused on cubosomes, described as “small biological capsules” that mimic natural structures present in the body. They are made of lipid molecules and water, and can release nutrients or medicines in the human body in a controlled fashion.
The scientists used a 3D microscopy technique known as cryo-electron tomography (CET) to accurately map the inside of cubosomes for the first time. The aim is to adapt cubosomes, by placing active ingredients in different parts of their structure, and changing their structures to tune the release.
“This method allows us to get information about everything, both the inside and outside of the cubosomes,” says Cécile Hébert of EPFL’s Interdisciplinary Centre for Electron Microscopy (CIME). “Because the CET microscope distinguishes the different densities between cubosome and ice, it is very sensitive and precise.”
“With this approach we can now forge a new understanding of the structure of the cubosomes’ interior,” added CIME’s Davide Demurtas. The success is expected to make the study and design of cubosomes with controlled macroscopic properties such as controlled release easier.
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