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Category: food – Page 3

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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Basically mushrooms can cure all major illnesses all over the human body and brain. If all the pharmaceutical companies got into business with Chinese medicine which has used mushrooms of all types we essentially have a no side effect system of 100 percent healing. Even the basic food pyramid has show essentially to prove beneficial to humans more than medicines. Also essentially nanotransfection for people that have lost limbs or lost any body part could in the future regenerate limbs similar to wolverine like in the marvel comics but at a slower pace but would heal anything while the mushrooms keep one well and fed. A lot of the American studies are a stop gap measure while mushrooms can cure things slowly but to 100 percent. Along with healthy eating and nanotransfection one could have all they need for any regeneration in the far future. In the future this technology and food could essentially allow for minimal down time healing inside and the foods would fuel the body. It could be put on a smartphone where even trillions of dollars would be saved getting doctor treatments down to a dollar or less for entire body scans and healing. It would be the first step towards Ironman but using the human body to heal itself and the foods to fuel regeneration.

The WHO has published the first list of priority fungal pathogens, which affect more than 300 million people and kill at least 1.5 million people every year. However, funding to control this scourge is less than 1.5% of that devoted to infectious diseases.

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Scientists at Berkeley Lab are unraveling the mysteries of Bennu, a 4.5-billion-year-old asteroid, using cutting-edge technology.

The asteroid harbors traces of ancient briny water, salty minerals, and even organic molecules – potential clues to life’s origins. Researchers are using X-ray and electron microscopy to analyze these space rocks at the atomic level, revealing how early planetary systems formed. Even more exciting, they’ve found amino acids.

<div class=””> <div class=””><br />Amino acids are a set of organic compounds used to build proteins. There are about 500 naturally occurring known amino acids, though only 20 appear in the genetic code. Proteins consist of one or more chains of amino acids called polypeptides. The sequence of the amino acid chain causes the polypeptide to fold into a shape that is biologically active. The amino acid sequences of proteins are encoded in the genes. Nine proteinogenic amino acids are called “essential” for humans because they cannot be produced from other compounds by the human body and so must be taken in as food.<br /></div> </div>

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New RNA-based active agents reliably protect plants against the Cucumber mosaic virus (CMV), the most common virus in agriculture and horticulture. They were developed by researchers at the Martin Luther University Halle-Wittenberg (MLU).

The active ingredients have a broad spectrum effect; a series of RNA support the plant’s immune system in combating the virus. In laboratory experiments, 80 to 100% of the treated plants survived an infection with a high viral load, as the team reports in Nucleic Acids Research.

Their paper has been selected as a “breakthrough article” by the journal. The researchers are now working on transferring the idea from the laboratory into practice.

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