Lifeboat Foundation: Safeguarding Humanity
Toggle light / dark theme

Blog

Category: food

Bacteria, fungi, and viruses can enter our gut through the food we eat. Fortunately, the epithelial cells that line our intestines serve as a robust barrier to prevent these microorganisms from invading the rest of our bodies.

A research team led by a biomedical scientist at the University of California, Riverside, has found that simulated microgravity, such as that encountered in spaceflight, disrupts the functioning of the epithelial barrier even after removal from the .

“Our findings have implications for our understanding of the effects of space travel on intestinal function of astronauts in space, as well as their capability to withstand the effects of agents that compromise intestinal epithelial barrier function following their return to Earth,” said Declan McCole, a professor of biomedical sciences at the UC Riverside School of Medicine, who led the study published today in Scientific Reports.

Read more | >

Scientists have solved the structure of one of the key components of photosynthesis, a discovery that could lead to photosynthesis being ‘redesigned’ to achieve higher yields and meet urgent food security needs.

The study, led by the University of Sheffield and published today in the journal Nature, reveals the structure of cytochrome b6f — the protein complex that significantly influences plant growth via photosynthesis.

Photosynthesis is the foundation of life on Earth providing the food, oxygen and energy that sustains the biosphere and human civilisation.

Read more | >

Most clams are happy to make their burrow in a nice, soft bed of sand or mud. Not this mollusc. A recently uncovered relative of the shipworm puts the hard into hardcore, chewing holes into rocks and excreting the debris as sand.

Lithoredo abatanica joins a short list of freshwater animals capable of literally weathering the landscape and creating real estate for other species to hide in, while potentially affecting the course of their river ecosystem.

Only thing is, we don’t really know why it goes to these lengths.

Read more | >

Sugar poses one of the most pressing health problems in the modern world – not least because it’s just so delicious. Rather than quitting sweets cold turkey, low-calorie alternatives to sucrose could make tasty treats that are at least less bad for us. And now, researchers from Tufts University have developed a more efficient method for producing one such sweetener, using farms of bacteria.

The sugar in question is called tagatose, which the FDA says is “generally regarded as safe.” It’s 92 percent as sweet as sucrose – regular old table sugar – but because the human digestive system doesn’t metabolize as much of it, it only has 38 percent of the calories. That, in turn, means tagatose has a much smaller effect on blood glucose and insulin, making it safe for diabetics. And to cap it off, tests show that it doesn’t contribute to cavities or tooth decay.

But, of course, there’s a catch – tagatose is a little complicated to produce. Normally, it’s done by hydrolyzing lactose to make galactose, which is then isomerized into tagatose, which then needs to be purified and crystallized into a solid, usable form. Yields from this process are low, at less than 30 percent.

Read more | >

EVANSVILLE, Ind., May 30 (UPI) — Eggs to grow the first genetically engineered salmon for human consumption in the United States arrived this week in Indiana.

The salmon eggs, owned by AquaBounty Technologies of Massachusetts, were shipped from the company’s Canadian hatchery to one in Albany, Ind. The company hopes to begin harvesting in late 2020, spokesman Dave Conley said.

This is the first time a genetically modified food animal will be raised and sold in the United States. The work is being done by AquaBounty Farms.

Read more | >

“This inverse association was robust, consistently seen across current, past, and never smokers, as well as men, women, and individuals with different backgrounds,” she adds.

Shu says the health benefits may be rooted in their prebiotic (nondigestible food that promotes growth of beneficial microorganisms in the intestines) and probiotic properties. The properties may independently or synergistically modulate gut microbiota in a beneficial way.

The research appears in JAMA Oncology. Additional coauthors are from Seoul National University and Vanderbilt.

Read more | >

While Intermittent fasting may sound like another dieting craze, the practice of routinely not eating and drinking for short periods of time has shown again to lead to potentially better health outcomes.

In a new study by researchers at the Intermountain Healthcare Heart Institute in Salt Lake City, researchers have found that cardiac catheterization patients who practiced regular intermittent lived longer than patients who don’t. In addition, the study found that patients who practice intermittent fasting are less likely to be diagnosed with .

“It’s another example of how we’re finding that regularly fasting can lead to better health outcomes and longer lives,” said Benjamin Horne, Ph.D., principal investigator of the study and director of cardiovascular and genetic epidemiology at the Intermountain Healthcare Heart Institute.

Read more | >