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Category: food – Page 2

The success of in vitro fertilization depends on many factors, one of which is sperm viability. A recent study from the University of Illinois Urbana-Champaign documents a new way to select viable sperm and prolong their viability in the laboratory, reducing one source of variability during the process. The work is published in the journal Scientific Reports.

“The in women, or the oviduct, has an ability to lengthen sperm lifespan that, until now, we couldn’t recreate in IVF. In 2020, we discovered that complex sugars called glycans are the components of the oviduct that can bind and store sperm and keep them alive,” said senior study author David Miller, professor in the Department of Animal Sciences, part of the College of Agricultural, Consumer and Environmental Sciences at Illinois.

Miller’s group collaborated with chemists to test hundreds of oviduct glycans for their ability to bind pig sperm, settling on one called sulfated Lewis X trisaccharide, or suLeX, for further testing. They focused on pig sperm not only as a proof of concept for future human studies, but also because animal agriculture relies on IVF, too. In pig IVF, multiple sperm often fertilize single eggs, resulting in inviable embryos. The hope with using glycans was that fewer free-swimming sperm would approach and fertilize eggs simultaneously.

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The researchers turned to a group of molecules called acylcarnitines, which are associated with declining cognition and breaking down or metabolizing fats and proteins for energy. To test if high acylcarnitine levels in the blood could predict who’s at risk of developing Alzheimer’s, the researchers used data from a large-scale study called the Alzheimer’s Disease Neuroimaging Initiative.

“It was fascinating,” the author said. “Dividing research participants into groups based on their specific acylcarnitine levels highlighted people with more severe Alzheimer’s disease and others with fewer symptoms.” This led the researchers to define a bioenergetic clock based on acylcarnitines—how old a person’s metabolism acts, compared to actual age. Higher bioenergetic age is linked to higher acylcarnitine levels, worsened Alzheimer’s pathology, cognitive decline and brain atrophy.

The researchers also quantified cognitive decline using a common test called the mini-mental state examination, on which a score below 24 out of 30 points indicates impairment. They found that people with low acylcarnitine levels to begin with declined more slowly, losing about 0.5 points less per year than people with high acylcarnitine levels. The benefit is on par with the Alzheimer’s drug lecanemab.

To some degree, a person’s bioenergetic clock ticks forward at a rate determined by their genetics, but having a healthy lifestyle—for example, eating a plant-based diet and exercising —can help keep acylcarnitine levels low, which means a younger bioenergetic age, the author explained.

They went on to identify a subgroup of participants, about 30% of the Alzheimer’s Disease Neuroimaging Initiative, with older bioenergetic age but favorable genetic background. These individuals may benefit more from early lifestyle interventions designed to decrease their bioenergetic age and potentially delay or prevent the onset of Alzheimer’s.

Moving forward, the senior author hopes to home in on the lifestyle interventions most effective for lowering bioenergetic age. For example, eating a low-carb diet may help maintain metabolic health, but just how low would carbohydrate consumption have to be for a person to see benefits?

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In a groundbreaking study on the synthesis of cellulose—a major constituent of all plant cell walls—a team of Rutgers University-New Brunswick researchers have captured images of the microscopic process of cell-wall building continuously over 24 hours with living plant cells, providing critical insights that may lead to the development of more robust plants for increased food and lower-cost biofuels production.

The discovery, published in the journal Science Advances, reveals a never seen before and may provide practical applications for everyday products derived from plants, including enhanced textiles, biofuels, biodegradable plastics, and new medical products.

The research is also expected to contribute to the fundamental knowledge while providing a new understanding of the formation of cell walls, the scientists said.

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Filipino researchers have optimized the traditional method of producing Philippine rice wine, known as tapuy, to enhance its nutritional value, potentially making it a superfood rich in antioxidants and anti-aging compounds.

Edward Kevin B. Bragais of Ateneo de Manila University and Paul Mark B. Medina of the University of the Philippines investigated how different starter cultures, specific microorganisms used to initiate fermentation, locally called bubod, affect the solid byproducts of winemaking. These byproducts, known as lees, consist mainly of rice residues, yeast, and other microbial compounds and are typically discarded.

The researchers found that by optimizing the fermentation process with a well-defined microbial culture, tapuy lees could become a valuable source of natural compounds with potential medical and nutritional benefits.

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The healthcare industry faces a significant shift towards digital health technology, with a growing demand for real-time and continuous health monitoring and disease diagnostics [1, 2, 3]. The rising prevalence of chronic diseases, such as diabetes, heart disease, and cancer, coupled with an aging population, has increased the need for remote and continuous health monitoring [4, 5, 6, 7]. This has led to the emergence of artificial intelligence (AI)-based wearable sensors that can collect, analyze, and transmit real-time health data to healthcare providers so that they can make efficient decisions based on patient data. Therefore, wearable sensors have become increasingly popular due to their ability to provide a non-invasive and convenient means of monitoring patient health. These wearable sensors can track various health parameters, such as heart rate, blood pressure, oxygen saturation, skin temperature, physical activity levels, sleep patterns, and biochemical markers, such as glucose, cortisol, lactates, electrolytes, and pH and environmental parameters [1, 8, 9, 10]. Wearable health technology includes first-generation wearable technologies, such as fitness trackers, smartwatches, and current wearable sensors, and is a powerful tool in addressing healthcare challenges [2].

The data collected by wearable sensors can be analyzed using machine learning (ML) and AI algorithms to provide insights into an individual’s health status, enabling early detection of health issues and the provision of personalized healthcare [6,11]. One of the most significant advantages of AI-based wearable health technology is to promote preventive healthcare. This enables individuals and healthcare providers to proactively address symptomatic conditions before they become more severe [12,13,14,15]. Wearable devices can also encourage healthy behavior by providing incentives, reminders, and feedback to individuals, such as staying active, hydrating, eating healthily, and maintaining a healthy lifestyle by measuring hydration biomarkers and nutrients.

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Most coffee connoisseurs are familiar with the gentle hum of their favorite café’s grinder while they wait in eager anticipation of that aromatic first sip. But behind this everyday scene lies a surprisingly tricky problem. Coffee beans often come mixed with small stones—accidental stowaways from harvesting and processing. Nearly identical to beans in size, shape, and color, stones routinely evade even the most meticulous of inspections.

For cafés and commercial coffee producers, stray stones spell trouble. When they enter the grinding mechanism, they can severely damage the grinder’s precision-engineered cutting disks known as burrs. These burrs, essential but highly expensive, require expert alignment after replacement, which often disrupts operations and therefore imposes considerable downtime.

“Large-scale factories rely on advanced screening methods early in . Due to the size and cost constraints, these traditional screening methods aren’t practical for most busy cafés and smaller commercial settings,” said Dr. Teo Tee Hui from the Singapore University of Technology and Design (SUTD).

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The rapid evolution of artificial intelligence (AI) is poised to create societal transformations. Indeed, AI is already emerging as a factor in geopolitics, with malicious non-state actors exploiting its capabilities to spread misinformation and potentially develop autonomous weapons. To be sure, not all countries are equal in AI, and bridging the “AI divide” between the Global North and South is vital to ensuring equal representation while addressing regulatory concerns and the equitable distribution of benefits that can be derived from the technology.

Most G20 members have established comprehensive national AI strategies, notably technology giants like the United States, United Kingdom, China, and countries of the European Union. Global South nations such as Brazil, Argentina, and India, despite economic constraints, are demonstrating progress in leveraging AI in areas like social services and agriculture. Future strategies must anticipate emerging threats like Generative AI (GenAI) and Quantum AI, prioritising responsible governance to mitigate biases, inequalities, and cybersecurity risks.

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A study from Tübingen University and the German Center for Diabetes Research reveals that the brain plays a crucial role in obesity and type 2 diabetes development. It shows that even a brief period of consuming high-calorie processed foods can significantly alter brain insulin sensitivity, a key factor in weight gain and metabolic disorders. The research demonstrated that insulin’s appetite-suppressing effect in the brain diminishes after a short-term high-calorie diet, leading to insulin resistance. These effects were observed in healthy participants, suggesting that dietary habits could influence brain function before any significant weight gain occurs. Further research is needed to understand the brain’s role in these conditions.

The number of obese persons has grown significantly in recent decades, which presents significant difficulties for those who are impacted, healthcare systems, and those who provide treatment. The hormone insulin plays a key role in the development of obesity. Up until recently, there have been numerous signs indicating insulin causes neurodegenerative and metabolic disorders, especially in the brain. A recent study by the University Hospital of Tübingen, the German Center for Diabetes Research (DZD), and Helmholtz Munich offers intriguing new insights into the origins of type 2 diabetes and obesity as well as the brain’s function as a critical control center.

Obesity has only been officially recognized as a disease in Germany since 2020, despite the fact that it has long been known to cause a number of illnesses, including diabetes, heart attacks, and even cancer. The World Health Organization has already declared obesity to be an epidemic, affecting over one billion individuals globally and almost 16 million in Germany alone. A body mass index of 30 or more is considered obese, and a poor diet and insufficient exercise are frequently cited as the causes of this chronic illness. However, the mechanisms in the body that lead to obesity and cause the disease are more complex.

Obesity and the role of insulin in the brain

Unhealthy body fat distribution and chronic weight gain are linked to the brain’s sensitivity to insulin. What specific functions does insulin perform in the brain, and how does it affect individuals of normal weight? In their study, Prof. Dr. Stephanie Kullmann and her colleagues at the Tübingen University Hospital for Diabetology, Endocrinology, and Nephrology found the answer to this query. “Our findings demonstrate for the first time that even a brief consumption of highly processed, unhealthy foods (such as chocolate bars and potato chips) causes a significant alteration in the brain of healthy individuals, which may be the initial cause of obesity and type 2 diabetes,” says Prof. Kullmann, the study’s leader. In a healthy state, insulin has an appetite-suppressing effect in the brain. However, in people with obesity in particular, insulin no longer regulates eating behavior properly, resulting in insulin resistance.

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