Over multiple generations, small nematode worms began preferring microplastic-contaminated food over cleaner options, which could have consequences for ecosystem health
Category: food – Page 8
Inhaled farm dust alters gut bacteria and weakens intestinal barrier in mice
Inhaling agricultural dust may pose significant risks to gut health for workers in animal agriculture, a University of California, Riverside, study has found.
Led by Declan McCole, a professor of biomedical sciences in the UCR School of Medicine, the study expands on prior findings that hog farm dust causes airway inflammation. The researchers now report in the Journal of Applied Toxicology that inhaling this dust also alters the gut microbiome and impairs intestinal function, including increased “leaky gut” or intestinal permeability. Leaky gut is associated with a range of chronic diseases, including inflammatory bowel disease, celiac disease, and type 1 diabetes.
“Exposure to swine farm dust, which contains high levels of bacteria and endotoxins, caused both airway inflammation and increased passage of gut bacterial products into the bloodstream in our mouse models,” said Meli’sa Crawford, a former postdoctoral researcher in McCole’s lab and the paper’s first author. “But what’s especially striking is the impact we observed on the gut microbiome and metabolism.”
Stevia leaf extract has potential as anticancer treatment, researchers find
Stevia may provide more benefits than as a zero-calorie sugar substitute. When fermented with bacteria isolated from banana leaves, stevia extract kills off pancreatic cancer cells but doesn’t harm healthy kidney cells, according to a research team at Hiroshima University.
The researchers published their findings on April 28 in the International Journal of Molecular Sciences.
“Globally, the incidence and mortality rates of pancreatic cancer continue to rise, with a five-year survival rate of less than 10%,” said co-author Narandalai Danshiitsoodol, associate professor in Department of Probiotic Science for Preventive Medicine, Graduate School of Biomedical and Health Sciences.
A common food additive solves a sticky neuroscience problem
An interdisciplinary team working on balls of human neurons called organoids wanted to scale up their efforts and take on important new questions. The solution was all around them.
For close to a decade now, the Stanford Brain Organogenesis Program has spearheaded a revolutionary approach to studying the brain: Rather than probe intact brain tissues in humans and other animals, they grow three-dimensional brain-like tissues in the lab from stem cells, creating models called human neural organoids and assembloids.
Beginning in 2018 as a Big Ideas in Neuroscience project of Stanford’s Wu Tsai Neurosciences Institute, the program has brought together neuroscientists, chemists, engineers, and others to tackle the neural circuits involved in pain, genes that drive neurodevelopmental disorders, new ways to study brain circuits, and more.
MRI study reveals structural brain changes in children with restrictive eating disorders
In the last decade, the incidence of restrictive eating disorders in children, like anorexia-nervosa and avoidant/restrictive food intake disorders (ARFID), has doubled. These disorders have severe consequences for growing children, resulting in nutritional deficiencies and problems with bone development, statural growth and puberty. Most studies have focused on the effects of these disorders in older individuals, and little is currently known about how restrictive eating disorders affect the brain in children or what mechanisms in the brain might be responsible for this restrictive eating behavior.
To get a better understanding of how these early-onset eating disorders work in the brain, researcher Clara Moreau and her team conducted MRI brain scans on 290 children, of which 124 had been hospitalized for early-onset anorexia-nervosa (EO-AN), 50 had been hospitalized for ARFID, and 116 were children with no eating disorders. All participants were under 13 years old, and those who were hospitalized had very low body mass index (BMI) due to restrictive eating. The results were published in Nature Mental Health.
Although EO-AN and AFRID both result in low BMI and malnutrition due to restrictive eating, they are distinct disorders. EO-AN—as well as later onset anorexia-nervosa—is characterized by restrictive eating arising from a distorted body image, while restrictive eating in AFRID arises from sensory issues, such as a dislike of certain food textures, a lack of interest in food or fear of negative health consequences from food. These differences indicate that the disorders probably arise from different mechanisms in the brain.
Pavlov’s dogs were conditioned to go to their treat; why do some animals learn to interact with the bell instead?
High school students learn that Pavlov’s dogs were conditioned to associate the sound of a bell with getting food. The association was so strong that the dogs would begin to salivate when they heard the bell, before there was even a whiff of food. When they were finally presented with the food, they ate it.
Chinese team says carbon dioxide can be turned into sugar
“Artificial conversion of carbon dioxide into food and chemicals offers a promising strategy to address both environmental and population-related challenges while contributing to carbon neutrality,” the team said in a paper published in the peer-reviewed journal Science Bulletin in May.
Reducing carbon dioxide to less complex molecules has proven successful, though the researchers said that generating long-chain carbohydrates – the most abundant substances in nature – has proven to be a challenge for scientists.
“In vitro biotransformation (ivBT) has emerged as a highly promising platform for sustainable biomanufacturing,” the team from the Chinese Academy of Sciences’ Tianjin Institute of Industrial Biotechnology wrote.
These microlasers light up your food — and then you can eat them
Scientists have reimagined the meaning of a “light meal,” creating microlasers that use natural products to emit illuminated beams through food. And they’re completely edible. These mini lights, the first demonstration of laser emission from an entirely edible system, could be harnessed for everything from environmental sensors to food safety trackers and bio-barcodes.
Scientists from Slovenia’s Jožef Stefan Institute have successfully created “edible microlasers,” which are exactly what they sound like – tiny optical devices, smaller than a grain of sand, that emit a beam of coherent light like normal lasers. And they’re made out of biocompatible and digestible materials like gelatin, sugar and dyes, including additives already approved by the Food and Drug Administration (FDA), meaning they’re perfectly safe to ingest.
Why, you may ask? Because they’re tiny and safe to eat, with fluorescent compounds such as chlorophyll (from olive oil) and riboflavin (vitamin B2), they could be widely applicable for use in food safety to track supply chain data, detect temperature changes and spoilage, prevent counterfeit goods or even act as QR or bar codes.