Archive for the ‘food’ category: Page 9

Oct 9, 2023

Researchers identify link between gut bacteria and pre-clinical autoimmunity and aging in rheumatoid arthritis

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

While the bacteria in the intestine are helpful for digesting food and fighting infections, they have long been suspected to play an essential role in triggering rheumatoid arthritis. This chronic inflammatory disorder affects the joints.

Mayo Clinic researchers have discovered a link between an abundance of specific gut bacteria and the triggering of an immune response against a person’s tissue. They also found that this happens even before the clinical symptoms of rheumatoid arthritis appear. They published their findings from the study in Science Advances.

“As we age, our gut bacteria and their byproducts change, which impacts our ,” says senior author Veena Taneja, Ph.D., a Mayo Clinic immunologist. There is a known link between imbalances in gut bacteria, aging, and rheumatoid arthritis, but it is challenging to prove this connection in humans. “This research sheds light on the complex relationship between gut microbiota and rheumatoid arthritis.”

Oct 9, 2023

Adding spider DNA to silkworms creates silk stronger than Kevlar

Posted by in categories: biotech/medical, food

Spiders are incredibly hard to cultivate — let alone farm.

Spider silk, a natural polymeric fiber, breaks this rule. It is somehow both strong and tough. No surprise, then, that spider silk is a source of much study.

The problem, though, is that spiders are incredibly hard to cultivate — let alone farm. If you put them together, they will attack and kill each other until only one or a few survive. If you put 100 spiders in an enclosed space, they will go about an aggressive, arachnocidal Hunger Games. You need to give each its own space and boundaries, and a spider hotel is hard and costly. Silkworms, on the other hand, are peaceful and productive. They’ll hang around all day to make the silk that has been used in textiles for centuries. But silkworm silk is fragile. It has very limited use.

Oct 9, 2023

Crazy Ants Behave like Active Swimmers

Posted by in categories: food, particle physics

Without verbal communication, a group of 100 longhorn crazy ants can simultaneously grab onto an object 10,000 times their weight and collectively walk it to their nest. Scientists understand the ant-behavioral rules behind this feat but have lacked a coarse-grained description of how the group moves. Tabea Heckenthaler of the Weizmann Institute of Science in Israel and her colleagues now provide that description, showing that it fits expectations for a self-propelled particle [1]. The finding offers a simplified route to modeling complex systems.

When a foraging ant happens upon a tasty morsel too big to carry alone, she recruits other ants via a pheromone trail. When enough helpers are gathered, they grab on with their mouths and move the object toward home. Ants at the front pull the load, while those at the back lift to reduce friction. From studies of individual ants, scientists have gleaned other details; for example, after an ant grabs on, she spends around 10 seconds pulling in what she thinks is the direction of the nest—regardless of the group’s actual direction—before aligning her efforts with the other workers. There is also a constant turnover of workers, with ants dropping off and new ants immediately filling gaps.

Instead of accounting for such individual behaviors, Heckenthaler and her colleagues consider the ants and the food item as a single moving system. From experiments performed with a cog-shaped load coated in cat food (to encourage the ants), they find that the ant-load system follows trajectories similar to the directed walks of individual self-propelled particles. Comparing trajectories of cogs carried by different numbers of ants, the researchers then show that they can work out details of the ants’ individual behavior from the group-level measurements.

Oct 7, 2023

This AI tongue can tell if a flavor is sweet or salty

Posted by in categories: food, robotics/AI

The AI tongue mimics how taste influences what we eat based on both needs and wants.

Researchers at Pennsylvania State University are developing an artificial intelligence-powered electronic tongue that can differentiate between various tastes of food and also make feeding decisions.

The device can sense sodium ions when detecting salt. “This means the device can ‘taste’ salt,” said Subir Ghosh, co-author of the study and a doctoral student in engineering science and mechanics.

Oct 6, 2023

Natural genetically modified crops: Grasses take evolutionary shortcut by borrowing genes from their neighbors

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

Grass may transfer genes from their neighbors in the same way genetically modified crops are made, a new study has revealed.

Research, led by the University of Sheffield, is the first to show the frequency at which grasses incorporate DNA from other species into their genomes through a process known as lateral gene transfer.

The stolen genetic secrets give them an by allowing them to grow faster, bigger or stronger and adapt to new environments quicker.

Oct 6, 2023

Recycling our poop to grow food more sustainably

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

My idea is that all the waste from human waste has vital things in it we could even someday have everything recycled back into its original form like if waste medicines or other nutrients could be extracted we could essentially recycle human waste having a near unlimited supply of chemicals which would be great for space traveling where nothing is wasted.

Poop’s got an image problem

And there’s also the issue of acceptance. Research suggests there are both cultural and psychological barriers standing in the way of wider bodily waste recycling.

Continue reading “Recycling our poop to grow food more sustainably” »

Oct 6, 2023

Human waste could help tackle a global shortage of fertiliser

Posted by in category: food

Tests on cabbage plants suggest fertilisers derived from human urine and faeces are safe and could help bring down food prices.

By Brian Owens

Oct 6, 2023

Botox improves chronic nausea and vomiting in children with disorder of gut-brain interaction

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

A study from Ann & Robert H. Lurie Children’s Hospital of Chicago demonstrated that Botulinum toxin (Botox) injected in the pylorus during endoscopy improves chronic nausea and vomiting in children who have a disorder of gut-brain interaction (DGBI). These debilitating symptoms not attributed to a defined illness have previously been called functional gastrointestinal disorders before the newer DGBI classification. The study’s findings point to a novel understanding of the condition’s pathology – pylorus that is failing to relax and allow food to effectively pass into the small intestine resulting in symptoms of nausea, vomiting, early satiety and bloating.

Results were published in the Journal of Pediatric Gastroenterology and Nutrition.

“Our results suggest that chronic nausea and vomiting might be caused by pyloric dysfunction, rather than abnormal peristalsis, which is the rhythmic contraction and relaxation of digestive tract muscles needed to move foods and liquids through the gastrointestinal system,” said lead author Peter Osgood, MD, gastroenterologist at Lurie Children’s and Assistant Professor of Pediatrics at Northwestern University Feinberg School of Medicine. “This is a paradigm shift in our understanding of mechanistic pathology. Importantly, it opens the door to a more targeted use of Botox specifically in children who are found to have pyloric dysfunction during endoscopy, and for whom the current medications are not effective.”

Oct 6, 2023

3D-printed vegan salmon hits the European market

Posted by in category: food

Beyond fish? 3D-printed vegan salmon hits the markets in Europe thanks to foodtech startup Revo Foods.

Oct 5, 2023

Cancer, Metabolism, and Food: A New Way to Look at Potential Therapies

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

Cancer relies on metabolism pathways to grow, which has Rogel Cancer Center researchers looking at how to use food and diet to exploit cancer’s vulnerabilities as a foundation of new potential therapies.

Learn more about the cancer research being done at University of Michigan Health Rogel Cancer Center:

Continue reading “Cancer, Metabolism, and Food: A New Way to Look at Potential Therapies” »

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