Intrinsically Disordered Proteins as Emulsifiers

Case ID:

C16262

Value Proposition

Natural Emulsification – introduces a new type of flexible protein (MEG proteins) found in cells to naturally keep liquid mixtures stable.
Biocompatible and Renewable – MEG proteins are organic, naturally occurring, and renewable, offering a sustainable alternative to synthetic or inorganic emulsifiers.
Dual-Phase Stabilization – uniquely effective in stabilizing water-in-water (w/w) emulsions, a challenging emulsion type not typically addressed by conventional Pickering stabilizers.
Versatile Applications – functional both in vivo (within cells) and in vitro (in artificial systems), enabling broad utility across biological and industrial contexts.
Scalable Production – MEG proteins can be recombinantly produced outside of cells, facilitating scalable manufacturing for commercial use.
Enhanced Emulsion Stability – prevents coarsening, maintaining fine droplet distribution over time.

Technology Description

Johns Hopkins researchers have discovered a new class of natural emulsifiers made from flexible proteins found in cells. These proteins, called MEG proteins, are intrinsically disordered, meaning they do not fold into a fixed shape. Instead, they form tiny solid clusters that attach to the surface of liquid droplets, helping keep mixtures of liquids from separating over time. This natural stabilization method works both inside living cells and in lab-created systems. This technology offers a renewable, organic alternative to synthetic emulsifiers and could be applied in food, cosmetics, and pharmaceuticals where stable liquid mixtures are essential.

Unmet Need

Current emulsifiers are often synthetic, limited in biocompatibility, or ineffective for water-in-water mixtures. There is a need for natural, renewable emulsifiers that can stabilize delicate liquid mixtures, especially in biological, food, and pharmaceutical applications, without relying on artificial additives.

Stage of Development

The disclosed technology is in the early discovery phase. Initial studies have demonstrated that MEG proteins can stabilize emulsions both in vitro and in vivo by acting as natural Pickering agents.
Current efforts are focused on characterizing the mechanism of action and exploring potential applications in biologically relevant and synthetic emulsion systems.

Data Availability: Data available upon request.

Publication