Lifeboat Foundation

Immune cells called macrophages are supposed to serve and protect, but cancer has found ways to put them to sleep. Now researchers at the Abramson Cancer Center of the University of Pennsylvania say they’ve identified how to fuel macrophages with the energy needed to attack and eat cancer cells. It is well established that macrophages can either support cancer cell growth and spread or hinder it. But most tumors also express a signal called CD47, which can lull macrophages into a deep sleep and prevent them from eating. Researchers have found that rewiring macrophage metabolism can overcome this signal and act like an alarm clock to rouse and prepare macrophages to go to work. Their findings were published in Nature Immunology today.

Macrophages are immune cells just like T and B cells, but differ in that they can eat cells that are not supposed to be in the body. In fact, they are the most prominent immune cell found in cancer, but unfortunately, most are often convinced to help cancer grow and spread. Cancer cells frequently stop macrophages from attacking them by expressing CD47, a “don’t eat me” signal. Researchers now say that merely blocking inhibitory signals like CD47 is not always sufficient to convince macrophages to attack cancer. Instead, two signals are required. First, they need a signal to activate them—such as a toll-like receptor agonist. After that, a second signal—such as a CD47 inhibitor—can lower the threshold needed to wage battle on the cancer.

“It turns out macrophages need to be primed before they can go to work, which explains why solid tumors may resist treatment with CD47 inhibitors alone,” said the study’s senior author Gregory L. Beatty, MD, Ph.D., an assistant professor of Hematology-Oncology at Penn’s Perelman School of Medicine. Jason Mingen Liu, an MD and Ph.D. graduate student in Beatty’s lab, is the study’s lead author.

| Local | http://idahostatejournal.com/ Cutting calories (dieting) and increasing caloric expenditure (exercise) cause your brain to activate neurons that will not allow you to utilize fat or lose weight.

Recently, and at a most appropriate time, another study published in the journal eLife has given explanation as to why your current New Year’s Resolution diet will not work.

Cutting calories (dieting) and increasing caloric expenditure (exercise) cause your brain to activate neurons that will not allow you to utilize fat or lose weight.

Continue reading “Evolution calls on us to lose weight slowly over time” »

Hybrid vs Heirloom Vegetables with Levi.

What is the difference between hybrid and heirloom? Are hybrids bad? Are they natural? What is an heirloom? How old is an heirloom? Those questions and more are answered in this episode of Levi Explains.

Continue reading “Levi Explains Hybrid Vs. Heirloom Vegetables | S1:E8 | MIgardener” »

I wonder how many people it will feed.

80 Acres Farms, an Ohio-based vertical farming startup, has raised private equity funding from Virgo Investment Group, a private equity firm from San Francisco for the construction of what it says will be the first fully automated indoor farm.

AgFudnerNews can reveal that the deal was worth more than $40 million in equity capital, according to sources close to the deal.

Continue reading “80 Acres Farms Raises $40m to Complete ‘First Fully Automated Vertical Farm’” »

Watch out, Earth gardens: Space is set to become the next destination for growing fresh vegetables.

Following the successful cultivation of lettuce at the International Space Station (ISS) in 2015, beans could be the next legume to leave our planet in 2021, said a Norwegian University of Science and Technology NTNU) press release. Other salad essentials could also be cultivated in space, and they would provide cosmonauts and other intergalactic travelers with the nutrition they need to live on other planets.

“The dream of every astronaut is to be able to eat fresh food – like strawberries, cherry tomatoes or anything that’s really flavorful. Someday that will certainly be possible,” said Silje Wolff, a plant physiologist at the Centre for Interdisciplinary Research in Space (CIRiS) at NTNU, in the press release. “We envision a greenhouse with several varieties of vegetables.”

Continue reading “Cosmonauts Could Be Growing More Veggies in Space” »

Check out the SPACe_C eMart, the ice cream truck-style food delivery service of the future that offers fresh food and educates consumers on farm-to-table eating.

We take a somewhat humorous look at the messaging and the comfort stories people tell themselves to distract themselves from seeing why age-related diseases and dying from them is a problem that needs solving.

Here’s what might be considered a paradox: right now, the Facebook page of Death Cafe—a place where you go to talk about death—is a rather lively place, whereas pages about life extension are comparatively rather dead places. This screenshot shows the activity of a Death Cafe post:

Continue reading “Mental Candy Is Also Unhealthy” »

These technologies will be applied to produce self- cleaning and aseptic machine parts for food industry.

Project will develop high-throughput laser-based texturing for fluid-repellent and antibacterial metal surfaces using innovative industrial high-average power ultrashort-pulsed lasers in combination with high-performance scanning heads. These technologies will be applied to produce self-cleaning and aseptic machine parts for food industry (e.g. components in contact with biological foods) and home appliances (e.g. dishwashers) by utilising a beam deliverary method over areas that can reach 250mm2.

Spicy food is popular the world over, but the active ingredient that makes food taste “hot”—capsaicinoids, a group of chemical compounds has useful properties beyond making food taste delicious. However, the plants that make them (the chili pepper family, or Capsicum) are small and have relatively low yields. A new paper published today in the journal Trends in Plant Science proposes an alternative: engineering tomato plants to produce capsaicinoids. If all goes well, someday, you could enjoy a spicy tomato, or even be treated with capsaicinoids extracted from one.

The paper, written by a group at Brazil’s Federal University of Viçosa, builds on recent work that showed the tomato has all the genetic information it needs to produce capsaicinoids. “We know that all the genes are there, but in the tomato they are silent,” study author Agustin Zsӧgӧn says. His paper proposes a method for using gene-editing techniques to activate the genetic machinery in the tomato that tells it how to produce capsaicinoids, transforming the plant into both a “biofactory” that could produce larger amounts of the chemicals than it’s currently possible to grow and a spicy snack.

Tomatoes have capsaicinoid genetic pathways like peppers because the two South American plants are related. “In our lab, we work with both species,” Zsӧgӧn says. Last year, his team used gene editing to “domesticate” a wild tomato in just a few generations, engineering the strain to produce larger fruit, and greater quantities of it, than in the wild. This kind of process is how we ended up with the crops we eat today—early farmers planted the offspring of the most fruitful plants of each generation, enabling their genetic survival. CRISPR-Cas9 is just a shortcut.