Researchers from the University of Helsinki have discovered a chink in the armour of the tumour cells of glioblastoma, a lethal brain cancer. Alongside the finding, the researchers also came up with a method for attacking this vulnerability. The results gained in experiments conducted with cell cultures and a mouse model are promising.
A recent article, published in the Oxford journal Brain, categorizes and draws attention to an age-related disease that impacts the brain yet is widely unknown, even among scientists: limbic-predominant age-related TDP-43 encephalopathy (LATE) [1].
The symptoms of this disease are similar to those of Alzheimer’s disease. It causes cognitive impairment and, when presenting alongside Alzheimer’s disease, can lead to even faster degeneration along with heightened agitation and aggression.
This new disease has been found to impact very specific areas of the brain – generally traveling vertically through the brain, it degenerates areas partly responsible for emotions, memory, and language, influencing different areas depending on its stage.
Continue reading “LATE: A Disease That Mimicks Alzheimer’s Disease” »
I’m excited to share my new #transhumanism article out at Metro, on of UK’s largest sites. It’s part of their #FutureofEverything series. Check out the artwork too:
Whatever science transhumanists want to use to become a better species, overcoming biological death is the movement’s primary goal.
Most deaths in the world are caused by ageing and disease. Approximately 150,000 people die every day on planet Earth, causing devastating loss to loved ones and communities.
Continue reading “Death could soon become a curable disease” »
University of Sydney research provides new evidence that nanoparticles, which are present in many food items, may have a substantial and harmful influence on human health.
The study investigated the health impacts of food additive E171 (titanium dioxide nanoparticles) which is commonly used in high quantities in foods and some medicines as a whitening agent. Found in more than 900 food products such as chewing gum and mayonnaise, E171 is consumed in high proportion everyday by the general population.
Published in Frontiers in Nutrition, the mice study found that consumption of food containing E171 has an impact on the gut microbiota (defined by the trillions of bacteria that inhabit the gut) which could trigger diseases such as inflammatory bowel diseases and colorectal cancer.
Continue reading “Common food additive E171 found to affect gut microbiota” »
Looking for perfect heat and lots of it? Gene engineers in Brazil think they might be able to create eye-watering tomatoes.
Hot stuff: Even though chili peppers and tomato plants diverged from a common ancestor millions of years ago, tomatoes still possess the genetic pathway needed to make capsaicinoids, the molecules that make chilis hot.
Now, Agustin Zsögön from the Federal University of Viçosa in Brazil writes in the journal Trends in Plant Science that gene-editing tools like CRISPR could turn it back on.
Continue reading “CRISPR might soon create spicy tomatoes” »
Viruses are masterful invaders. They cannibalize host cells by injecting their genetic material, often making thousands of copies of themselves in a single cell to ensure their replication and survival.
Some RNA viruses insert their genetic material as a single piece, while others chop it up into pieces. The latter are aptly named segmented viruses.
Such segmented RNA viruses—including several that cause human diseases like influenza—have been a longstanding enigma to researchers: How do they accomplish the precise copying and insertion of each segment? How do they ensure that individual segments are all copied by the same enzyme while ensuring that each segment can make different amounts of RNA? Such exquisite regulation is critical to make the correct levels of the viral proteins necessary for successful replication.
Scientists might have found an early detection method for some forms of dementia, according to new research by the University of Arizona and the University of Toronto’s Baycrest Health Sciences Centre.
According to the study published in the journal Neuropsychologia last month, patients with a rare neurodegenerative brain disorder called Primary Progressive Aphasia, or PPA, show abnormalities in brain function in areas that look structurally normal on an MRI scan.
“We wanted to study how degeneration affects function of the brain,” said Aneta Kielar, the study’s lead author and assistant professor in the UA Department of Speech, Language and Hearing Sciences.
Continue reading “Detecting dementia’s damaging effects before it’s too late” »
Chikungunya virus, once confined to the Eastern Hemisphere, has infected more than 1 million people in the Americas since 2013, when mosquitoes carrying the virus were discovered in the Caribbean. Most people who become infected develop fever and joint pain that last about a week. But in up to half of patients, the virus can cause severe arthritis that persists for months or years. There is no treatment to prevent the short-lived infection from persisting into chronic arthritis.
Now, researchers have uncovered information that could help stop the debilitating condition. A team at Washington University School of Medicine in St. Louis has snapped high-resolution pictures of the virus latched onto a protein found on the surface of cells in the joints. The protein used in the study was taken from mice, but people have the same protein, and the virus interacts with the mouse and human proteins in virtually identical ways.
The structures, published May 9 in the journal Cell, shows in atomic-level detail how the virus and cell-surface protein fit together – data that promises to accelerate efforts to design drugs and vaccines to prevent or treat arthritis caused by chikungunya or related viruses.
Continue reading “Snapshot of chikungunya could lead to drugs, vaccines for viral arthritis” »
University of Sydney research provides new evidence that nanoparticles, which are present in many food items, may have a substantial and harmful influence on human health.
The study investigated the health impacts of food additive E171 (titanium dioxide nanoparticles) which is commonly used in high quantities in foods and some medicines as a whitening agent. Found in more than 900 food products such as chewing gum and mayonnaise, E171 is consumed in high proportion everyday by the general population.
Published in Frontiers in Nutrition, the mice study found that consumption of food containing E171 has an impact on the gut microbiota (defined by the trillions of bacteria that inhabit the gut) which could trigger diseases such as inflammatory bowel diseases and colorectal cancer.
Continue reading “Common food additive found to affect gut microbiota” »
