Lifeboat Foundation

Imagine you sit down and pick up your favourite book. You look at the image on the front cover, run your fingers across the smooth book sleeve, and smell that familiar book smell as you flick through the pages. To you, the book is made up of a range of sensory appearances.

But you also expect the book has its own independent existence behind those appearances. So when you put the book down on the coffee table and walk into the kitchen, or leave your house to go to work, you expect the book still looks, feels, and smells just as it did when you were holding it.

Expecting objects to have their own independent existence – independent of us, and any other objects – is actually a deep-seated assumption we make about the world. This assumption has its origin in the scientific revolution of the 17th century, and is part of what we call the mechanistic worldview. According to this view, the world is like a giant clockwork machine whose parts are governed by set laws of motion.

The new system streamlines the process of fermenting plant sugar to fuel by helping yeast survive industrial toxins.

More corn is grown in the United States than any other crop, but we only use a small part of the plant for food and fuel production; once people have harvested the kernels, the inedible leaves, stalks and cobs are left over. If this plant matter, called corn stover, could be efficiently fermented into ethanol the way corn kernels are, stover could be a large-scale, renewable source of fuel.

“Stover is produced in huge amounts, on the scale of petroleum,” said Whitehead Institute Member and Massachusetts Institute of Technology (MIT) biology professor Gerald Fink. “But there are enormous technical challenges to using them cheaply to create biofuels and other important chemicals.”

In a study in Nature Plants, Yiping Qi, associate professor of Plant Science at the University of Maryland (UMD), introduces a new and improved CRISPR 3.0 system in plants, focusing on gene activation instead of traditional gene editing. This third generation CRISPR system focuses on multiplexed gene activation, meaning that it can boost the function of multiple genes simultaneously. According to the researchers, this system boasts four to six times the activation capacity of current state-of-the-art CRISPR technology, demonstrating high accuracy and efficiency in up to seven genes at once. While CRISPR is more often known for its gene editing capabilities that can knock out genes that are undesirable, activating genes to gain functionality is essential to creating better plants and crops for the future.

“While my lab has produced systems for simultaneous gene editing [multiplexed editing] before, editing is mostly about generating loss of function to improve the crop,” explains Qi. “But if you think about it, that strategy is finite, because there aren’t endless genes that you can turn off and actually still gain something valuable. Logically, it is a very limited way to engineer and breed better traits, whereas the plant may have already evolved to have different pathways, defense mechanisms, and traits that just need a boost. Through activation, you can really uplift pathways or enhance existing capacity, even achieve a novel function. Instead of shutting things down, you can take advantage of the functionality already there in the genome and enhance what you know is useful.”

In his new paper, Qi and his team validated the CRISPR 3.0 system in rice, tomatoes, and Arabidopsis (the most popular model plant species, commonly known as rockcress). The team showed that it is possible to simultaneously activate many kinds of genes, including faster flowering to speed up the breeding process. But this is just one of the many advantages of multiplexed activation, says Qi.

The same bacteria that cause inflammation also trigger weight loss.

A new study investigating how a low-calorie diet alters gut microbial populations is reporting unexpected results. The findings reveal a strange relationship between extreme caloric restriction and increased levels of a pathogenic bacteria linked to inflammatory bowel disease.

The research began by recruiting 80 overweight or obese subjects. Half the cohort were directed to maintain a stable weight for 16 weeks, while the other half completed a medically supervised weight-loss program including eight weeks of a very low calorie diet (800 kcal per day).

Continue reading “Pathogenic gut bacteria linked to weight loss from low-calorie diet” »

A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences has found that making food from air would be far more efficient than growing crops. In their paper published in Proceedings of the National Academy of Sciences, the group describes their analysis and comparison of the efficiency of growing crops (soybeans) and using a food-from-air technique.

For several years, researchers around the world have been looking into the idea of growing “food from air,” combining a renewable fuel resource with carbon from the air to create food for a type of bacteria that create edible protein. One such project is Solar Foods in Finland, where researchers have the goal of building a demonstration plant by 2023. In this new effort, the researchers sought to compare the efficiency of growing a staple crop, soybeans, with growing food from air.

To make their comparisons, the researchers used a food-from-air system that uses solar energy panels to make electricity, which is combined with carbon dioxide from the air to produce food for microbes grown in a bioreactor. The protein the microbes produce is then treated to remove nucleic acids and then dried to produce a powder suitable for consumption by humans and animals.

This desert farm is harvesting food using nothing but sunlight and seawater.

Turning air into protein with electricity from solar panels would take a tenth of the land required to grow that protein the conventional way, according to a new analysis.

There are still many unsolved mysteries about the human brain and its development. Now, a novel study published in Frontiers in Psychiatry sheds new light on the neurobiological origins of our individual traits.

Functional connectivity is the coordinated activity – activation or deactivation – through time between separate brain regions, regardless of their physical closeness or the type of neural connections between them. Changes in functional connectivity can be a sign of mental health disorders such as depression, eating disorders, and schizophrenia, and are thought to have developmental origins.

Breaking — see how an overabundance of methane at Saturn’s ice moon Enceladus may be evidence for life there!

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