In a remarkable leap for sustainable engineering and biomedical applications, researchers at the University of Leeds have developed an oil-free super-lubricant derived from potato proteins. This groundbreaking aqueous material, which achieves near-zero friction, could transform the landscape of eco-friendly technology.

The secret behind this innovation lies in its mimicry of biological systems. Just as synovial fluid lubricates human joints, this new material achieves super lubricity by replicating these natural processes. Until now, creating an efficient, eco-friendly aqueous lubricant has been a formidable challenge. Most existing lubricants rely heavily on synthetic chemicals, which are neither sustainable nor environmentally friendly.

The interdisciplinary team responsible for this breakthrough includes scientists from the University of Leeds, the Weizmann Institute of Science in Israel, King’s College London, and INRAE in France. They turned to alternative proteins, particularly potato protein, which can be sourced as a by-product with a significantly lower carbon footprint than synthetic alternatives. Their findings have been published in the journal Communications Materials.

Anwesha Sarkar, the lead author and a Professor of Colloids and Surfaces at Leeds, described this development as a “revolutionary material engineering paradigm.” She emphasized that this research marks a significant milestone in the quest to create highly sustainable, plant-based aqueous lubricants. “We’ve engineered a self-assembly of plant protein-based protofilaments within biopolymeric hydrogels, creating a patchy architecture,” she explained. “Our unique approach, combining multiscale experimental measurements with molecular dynamics simulations, reveals how these self-assembled structures deliver super lubricity through hydration lubrication.”

First author Olivia Pabois, a Postdoctoral Fellow at Leeds, highlighted the potential applications of this innovation, including its use in artificial synovial fluids, tears, and saliva. She also suggested that it could revolutionize the food industry, offering a way to create low-calorie foods that retain the rich, fatty textures of their higher-calorie counterparts.

The research benefited from the state-of-the-art facilities at the Weizmann Institute of Science, where the team was able to study the surface morphology and nanotribology of the new lubricants. Professor Jacob Klein noted that this collaboration, which began in 2019, exemplifies how international teamwork can lead to achievements far greater than the sum of its parts.

Professor Chris Lorenz from King’s College London added, “Our expertise in molecular dynamics simulations allowed us to link the molecular scale details of this plant protein-based lubricant to its extraordinary lubrication properties. By quantifying the interactions that govern the assembly of plant proteins and hydrogels, we’re opening the door to the rational design of self-assembled structures with optimized lubrication.”

Dr. Marco Ramaioli from INRAE, France, echoed these sentiments, noting that this research aligns perfectly with INRAE’s mission to lay the groundwork for a sustainable, bio-based economy. “Replacing fossil-fuel-based materials with biomass-based counterparts is crucial for our future,” he said.

As this research progresses, the potential for these plant-based lubricants to replace their synthetic counterparts in both engineering and biomedical applications is becoming increasingly apparent. What began as a potato may well pave the way for the next generation of sustainable materials.