Archive for the ‘food’ category: Page 8

Aug 5, 2021

Cognitive decline: Investigating dietary factors

Posted by in categories: biotech/medical, food, neuroscience

A great beginning, but more research is needed.

While there are treatments for temporarily alleviating the symptoms of dementia, there is currently no cure available. The search is therefore on to identify lifestyle factors, such as diet, that can reduce individuals’ risk of developing the condition.

Previous research into possible links between eating foods rich in flavonoids and reduced risk of cognitive decline later in life has been inconclusive, however.

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Jul 31, 2021

I’m sorry Dave I’m afraid I invented that: Australian court finds AI systems can be recognised under patent law

Posted by in categories: food, law, robotics/AI

The applications claimed Dabus, which is made up of artificial neural networks, invented an emergency warning light and a type of food container, among other inventions.

Several countries, including Australia, had rejected the applications, stating a human must be named the inventor. The decision by the Australian deputy commissioner of patents in February this year found that although “inventor” was not defined in the Patents Act when it was written in 1991 it would have been understood to mean natural persons – with machines being tools that could be used by inventors.

But in a federal court judgment on Friday, justice Jonathan Beach overturned the decision, and sent the matter back to the commission for reconsideration.

Continue reading “I’m sorry Dave I’m afraid I invented that: Australian court finds AI systems can be recognised under patent law” »

Jul 31, 2021

Dietary CD38 Inhibitors: Are They Correlated With Biological Age?

Posted by in categories: biological, food, life extension

Apigenin, quercetin, luteolin data: USDA Database for the Flavonoid.
Content of Selected Foods.

Kuromanin data:

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Jul 30, 2021

Centenarians have unique gut bacteria that enables them to live longer

Posted by in categories: biotech/medical, food, life extension

TOKYO — Centenarians have unique gut bacteria that enables them to live to a ripe old age, according to new research. Scientists in Japan say this unique gut makeup fuels bile acids that protect against disease.

The discovery could lead to yogurts and other probiotic foods that increase longevity.

“In people over the age of 100, an enrichment in a distinct set of gut microbes generate unique bile acids,” says lead author Professor Kenya Honda of Keio University in a statement per South West News Service. “They might inhibit the growth of pathogens.”

Jul 29, 2021

Austin’s Silicon Labs sells business unit for $2.75 billion, shifts focus to Internet of Things

Posted by in categories: business, computing, food, internet, security

Austin-based Silicon Labs has sold its infrastructure and automotive business for $2.75 billion to California-based semiconductor maker Skyworks Solutions. Plans for the all-cash deal was initially announced in April.

Silicon Labs primarily designs semiconductors and other silicon devices. CEO Tyson Tuttle said the deal will allow the company to focus on its growing Internet of Things business. Internet of Things, or IoT as it is known in industry shorthand, refers to a range of non-computing devices —from kitchen devices to security systems — that connect to the Internet.

Silcon Labs’ IoT business already serves tens of thousands of customers and works in thousands of applications, but the deal narrows Silicon Labs focus exclusively to that technology.

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Jul 29, 2021

Pet food shortages leave owners on the hunt for kibble and cat treats

Posted by in categories: biotech/medical, food, space

Black short-haired kitty Astra, one of millions of pets acquired during the COVID-19 pandemic last year, had to go without salmon-flavored Whiskas treats that were sold out at stores in New Orleans this month.

Jul 29, 2021

Small proteins discovered to be regulators of the aging process

Posted by in categories: food, life extension

Scientists have discovered that the protein ubiquitin plays an important role in the regulation of the aging process. Ubiquitin was previously known to control processes such as signal transduction and metabolism. Prof. Dr. David Vilchez and his colleagues at the CECAD Cluster of Excellence for Aging Research at the University of Cologne performed a comprehensive quantitative analysis of ubiquitin signatures during aging in the model organism Caenorhabditis elegans, a nematode worm broadly used for aging research. This method—called ubiquitin proteomics—measures all changes in ubiquitination of proteins in the cell.

The resulting data provide site-specific information and define quantitative changes in changes across all proteins in a cell during aging. A comparison with the total content of a cell (proteome) showed which changes have functional consequences in protein turnover and actual protein content during aging. The scientists thus discovered new regulators of lifespan and provide a comprehensive dataset that helps to understand aging and . The article, “Rewiring of the ubiquitinated proteome determines aging in C. elegans,” has now been published in Nature.

“Our study of ubiquitin changes led us to a number of exciting conclusions with important insights for understanding the aging process,” said Dr. Seda Koyuncu, lead author of the study. “We discovered that aging leads to changes in the ubiquitination of thousands of proteins in the cell, whereas longevity measures such as reduced food intake and reduced insulin signaling prevent these changes.” Specifically, the researchers found that aging causes a general loss of ubiquitination. This is caused by the enzymes that remove ubiquitin from proteins become more active during aging. Normally, ubiquitinated proteins are recognized and destroyed by the proteasome, the cell’s garbage truck. The scientists showed that the longevity of organisms is determined by age-related changes in the degradation of structural and regulatory proteins by the proteasome.

Jul 29, 2021

The Arctic Is Now Leaking Out High Concentrations of ‘Forever Chemicals’

Posted by in categories: chemistry, food

“The changing nature of sea ice, with earlier and erratic periods of thaw, could be altering the processing and release of pollutants alongside key nutrients, which in turn affects biota at the base of the marine food web,” says environmental chemist Crispin Halsall, from Lancaster University in the UK.

Polyfluoroalkyl and perfluoroalkyl substances (PFAS) are known as ‘forever chemicals’ because they don’t naturally break down in the environment. Now a new study reveals the increasing pace of Arctic ice melt is leaking more of these chemicals into the environment.

PFAS don’t originate in the Arctic, but they do settle there – they’re used in all kinds of human-made products and processes, from pizza boxes to foam used to fight fires. Once released into the atmosphere, they’re often trapped in Arctic ice floes.

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Jul 28, 2021

Flexible 32-bit microprocessor could pave the way to fully flexible smart integrated systems

Posted by in categories: computing, food

A team of researchers at ARM Inc., has developed a 32-bit microprocessor on a flexible base which the company claims could pave the way to fully flexible smart integrated systems. In their paper published in the journal Nature, the group describes how they used metal−oxide thin-film transistors along with a type of plastic to create their chip and outline ways they believe it could be used.

Microprocessors power a wide range of products, but what they all have in common is their stiffness. Almost all of them are made using , which means that they have to be hard and flat. This inability to bend, the researchers with this new effort contend, is what is preventing the development of products such as , smart labels on foods, packaging and even paper products. To meet that need, the team has created what they describe as the PlasticARM—a RISC-based 32-bit set on a flexible base. In addition to its flexibility, the new technique allows for printing a microprocessor onto many types of materials, all at low cost.

To create their bendy microprocessor, the researchers teamed with a group at PragmatIC Semiconductor to create a bendable version of the Cortex M0+ microprocessor, which was chosen for its simplicity and small size. To make their chip, (which includes ROM, RAM and interconnections) the team used fabricated (in the form of metal-oxide thin-film transistors) onto flexible polymers.

Jul 27, 2021

Scientists Develop ‘Food Generator’ That Turns Plastic Into Edible Protein

Posted by in categories: bioengineering, chemistry, food

Humanity has a plastic problem, but who said the problem couldn’t also be tasty? Scientists are trying to come up with creative solutions to address the ever-growing issue every day, with some even converting plastic bottles into vanillin using bacteria. Most recently, two scientists have echoed this sentiment and won the $1.18 million (1 million euro) 2021 Future Insight Prize in the process by creating a food ‘generator’ concept that turns plastics into protein.

The names behind the project, which was initially funded by a Defense Advanced Research Projects Agency (DARPA) cooperative agreement award for $7.2 million over four years, are Ting Lu, a professor of bioengineering at the University of Illinois Urbana-Champaign, and Stephen Techtmann, associate professor of biological sciences at Michigan Technological University.

Their goal was to improve a process for converting plastic trash into protein powder and lubricants using a combination of chemicals and high heat (pyrolysis). The two scientists call their project a food ‘generator.’

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