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Category: food

An international research team led by the University of California, Irvine has discovered a new type of skeletal tissue that offers great potential for advancing regenerative medicine and tissue engineering.

Most cartilage relies on an external extracellular matrix for strength, but “lipocartilage,” which is found in the ears, nose and throat of mammals, is uniquely packed with fat-filled cells called “lipochondrocytes” that provide super-stable internal support, enabling the tissue to remain soft and springy—similar to bubbled packaging material.

The study, published in the journal Science, describes how lipocartilage cells create and maintain their own lipid reservoirs, remaining constant in size. Unlike ordinary adipocyte fat cells, lipochondrocytes never shrink or expand in response to food availability.

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Back in 2021, a test of cephalopod smarts reinforced how important it is for us humans to not underestimate animal intelligence.

Cuttlefish were given a new version of the marshmallow test, and the results may demonstrate that there’s more going on in their strange little brains than we knew.

Their ability to learn and adapt, the researchers said, could have evolved to give cuttlefish an edge in the cutthroat eat-or-be-eaten marine world they live in.

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A recent study highlights that significant health benefits and molecular adaptations from fasting are detectable after three days.

Recent findings show that prolonged fasting triggers significant and systematic changes across multiple organs in the body. These results highlight potential health benefits that extend beyond weight loss, but they also reveal that these impactful changes only begin to occur after three full days without food.

Health Benefits of Fasting Unveiled.

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Microbes living in our guts help us digest food by reshaping the bile acids that our livers produce for breaking down fats. It turns out that two of these microbially-modified bile acids may affect our risk—in opposite directions—for developing colon cancer.

The link between these bile acids and colon cancer risk was recently uncovered as University of Wisconsin–Madison scientists sought to better understand the relationship between gut microbes and our bodies.

In many ways, that relationship revolves around a specific protein called the farnesoid X receptor, or FXR, which helps maintain a healthy gut through its intimate relationship with bile acids. FXR controls the production of bile acids in the liver, but it also responds in different ways to the presence of various bile acids that microbes have modified.

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Using digital blueprints of the metabolism of microbes, scientists can simulate expensive and time-intensive experiments set in space, power plants and farm fields.

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Scientists at the University of Alberta found a new way to improve plant-based foods, and it involves plasma, the same stuff that makes up stars, as reported by Phys.org.

The breakthrough makes 3D-printed pea protein hold its shape, opening doors for more affordable and tasty meat alternatives.

Pea protein is already in many foods we eat, from bread to dairy-free milk to meatless burgers. It’s cheap and packed with nutrients, but until now, it wouldn’t keep its shape when pushed through a 3D printer, limiting its use in food production.

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A team of materials scientists, physicists, mechanical engineers, and molecular physiologists at Stanford University have developed a nanoparticle technique that can be used to measure force dynamics inside a living creature, such as Caenorhabditis elegans worms biting their food.

In their paper published in the journal Nature, the group describes how they used to excite luminescent nanocrystals in a way that allowed the energy levels of cells inside a C. elegans worm to be measured.

Andries Meijerink, with Utrecht University, has published a News & Views piece in the same journal issue, outlining the work done by the team in California.

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Sensitive cells: Scientists discovered dozens of specific cell types, mostly glial cells, known as brain support cells, that underwent significant gene expression changes with age. Those strongly affected included microglia and border-associated macrophages, oligodendrocytes, tanycytes, and ependymal cells.

Inflammation and neuron protection: In aging brains, genes associated with inflammation increased in activity while those related to neuronal structure and function decreased.

Aging hot spot: Scientists discovered a specific hot spot combining both the decrease in neuronal function and the increase in inflammation in the hypothalamus. The most significant gene expression changes were found in cell types near the third ventricle of the hypothalamus, including tanycytes, ependymal cells, and neurons known for their role in food intake, energy homeostasis, metabolism, and how our bodies use nutrients. This points to a possible connection between diet, lifestyle factors, brain aging, and changes that can influence our susceptibility to age-related brain disorders.

Brain-wide cell-type-specific transcriptomic signatures of healthy ageing in mice.

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