Three new research projects at N.C. A&T aim to explore the weakening of the blood-brain barrier in Alzheimer’s disease patients, to apply risk management to supply chain logistics, and to find a way to make dietary fiber taste better.
The projects are the first ones funded at A&T for each of the three principal investigators. All were funded in October. They were among 29 new or continuing projects receiving external funding during the month, totaling more than $10 million.
The projects are (click the links for one-page summaries):
- “Brain pericyte and amyloid-beta peptide interaction,” Dr. Donghui Zhu, Department of Bioengineering, $142,000, National Institutes of Health. One hallmark of Alzheimer’s disease is a compromised blood-brain barrier characterized by significant reductions in critically important pericyte cells on the exterior walls of endothelia. Our long-term goal is to determine the role of brain pericytes in the development of Alzheiner’s disease and to develop drugs to preserve pericytes functioning in Alzheimer’s patients.
- “Understanding Risks and Disruptions in Supply Chains and their Effect on Firm and Supply Chain Performance,” Dr. Mahour Mellat-Parast, Department of Applied Engineering Technology, $200,000, National Science Foundation. This project provides the first comprehensive view of managing risks and disruptions within supply chains in different industries with respect to the stage and scope of the risk. As such, it facilitates the formation and establishment of an integrative discipline (risk engineering/risk management) utilizing engineering, technology, and management foundations.
- “Modification of Wheat and Corn Brans by Microfluidization Process,” Dr. Guibing Chen, Center for Excellence in Post-Harvest Technologies, N.C. Research Campus, $299,000, USDA National Institute of Food and Agriculture. Numerous studies indicate that dietary fiber plays a protective role against obesity, but it’s difficult for anyone eating a typical Western diet to consumer adequate fiber. Research is needed to improve sensory properties of high-fiber foods and to enhance the fiber ingredients’ nutritional value. We propose to modify physicochemical and nutritional properties of wheat and corn brans using a microfluidization process. This technique will significantly improve palatability and nutritional value.