Archive for the ‘food’ category: Page 215

Sep 19, 2016

Anti-ageing chocolate which reduces wrinkles developed

Posted by in categories: food, internet, life extension

A daily 7.5g bar of the chocolate can change the underlying skin stucture of a 50 year old to that of someone in their 30s, say developers.

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Sep 14, 2016

Would you eat pizza made

Posted by in categories: food, robotics/AI

By robots?

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Sep 10, 2016

The Synthetic Biology Era Is Here – How We Can Make the Most of It

Posted by in categories: bioengineering, biotech/medical, food

We are entering an era of directed design in which we will expand the limited notion that biology is only the ‘study of life and living things’ and see biology as the ultimate distributed, manufacturing platform (as Stanford bioengineer, Drew Endy, often says). This new mode of manufacturing will offer us unrivaled personalization and functionality.

New foods. New fuels. New materials. New drugs.

We’re already taking our first steps in this direction. Joule Unlimited has engineered bacteria to convert CO2 into fuels in a single-step, continuous process. Others are engineering yeast to produce artemisinin — a potent anti-malarial compound used by millions of people globally. Still other microbes are being reprogrammed to produce industrial ingredients, like those used in synthetic rubber.

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Sep 10, 2016

Long-sought ‘warm-sensitive’ brain cells identified in new study

Posted by in categories: food, health, neuroscience

A new UC San Francisco study challenges the most influential textbook explanation of how the mammalian brain detects when the body is becoming too warm, and how it then orchestrates the myriad responses that animals, including humans, use to lower their temperature—from “automatic” physiological processes such as sweating and panting, to complex behaviors, such as moving to cooler environs. These responses are vital to health, as the metabolic processes that keep us alive have evolved to operate within a narrow temperature range.

Experiments on these questions dating back 80 years, using rats and mice, have repeatedly pointed to a tiny brain region known as the preoptic hypothalamus (POA) as the site that detects the body’s warmth. But because this compact area governs functions as diverse as sleep, mating, parental behaviors, eating, and drinking, it has been difficult to precisely pinpoint which cells and circuits are dedicated to detecting and responding to warmth.

“We know a lot about how body temperature is regulated in peripheral tissues, and a bit about the key regulatory brain regions, but the identity of the neurons that act as the master regulators of body temperature has been elusive,” said UCSF’s Zachary Knight, PhD, assistant professor of physiology and senior author on the new UCSF study, which appears in the September 8, 2016 online issue of Cell.

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Sep 9, 2016

Biotech startup says it has nearly perfected making wine in a lab

Posted by in categories: biotech/medical, food

Ava Winery’s first public taste test didn’t exactly go well. Two reporters on camera at New Scientist compared the biotech startup’s artificial wine with a glass of the Moscato D’Asti that it was based on. They complained that the fake wine had too little color, too little viscosity, and an unpleasant plastic smell.

But that was May, and this is September, and Ava is already bragging about making huge improvements in its product, to the point where it is all but indistinguishable from fermented grape juice, and looking ahead to how it’s going to change the world.

“What we have done since then is leaps and bounds beyond what they were able to taste back in May,” co-founder Alec Lee says. “Now we’re at the point where about 90% of people fail out blind taste test.”

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Sep 7, 2016

Surprisingly, Plant Microbes May Be An Answer To Our Growing Food Needs

Posted by in categories: biological, food, sustainability, transportation

By Sveta McShane: Organizations as diverse as the United Nations and Monsanto are in agreement that we need to double our food production globally by 2050 to feed the world’s population…


But our current agricultural process is one of the biggest contributors to global warming. It emits more greenhouses gases than all the world’s cars combined and is a major consumer and polluter of our precious water resources.

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Sep 7, 2016

MIT News: Hacking microbes

Posted by in categories: biotech/medical, engineering, food

Micro-manufacturing is perfecting quality control.

Biology is the world’s greatest manufacturing platform, according to MIT spinout Ginkgo Bioworks.

The synthetic-biology startup is re-engineering yeast to act as tiny organic “factories” that produce chemicals for the flavor, fragrance, and food industries, with aims of making products more quickly, cheaply, and efficiently than traditional methods.

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Sep 7, 2016

Tapping the unused potential of photosynthesis

Posted by in categories: biological, food, sustainability

Scientists from the University of Southampton have reengineered the fundamental process of photosynthesis to power useful chemical reactions that could be used to produce biofuels, pharmaceuticals and fine chemicals.

Photosynthesis is the pivotal biological reaction on the planet, providing the food we eat, the oxygen we breathe and removing CO2 from the atmosphere.

Photosynthesis in plants and algae consists of two reactions, the light-reactions absorb light energy from the sun and use this to split water (H2O) into electrons, protons and oxygen and the dark-reactions which use the electrons and protons from the light reactions to ‘fix’ CO2 from the atmosphere into simple sugars that are the basis of the food chain. Importantly, the light reactions have a much higher capacity than the dark reactions resulting in much of the absorbed being wasted as heat rather than being used to ‘fix’ CO2.

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Sep 7, 2016

Nano-lipid Particles From Edible Ginger Could Improve Drug Delivery for Colon Cancer, Study Finds

Posted by in categories: biotech/medical, food, nanotechnology, particle physics

A new tool to battle colon cancer.

Edible ginger-derived nano-lipids created from a specific population of ginger nanoparticles show promise for effectively targeting and delivering chemotherapeutic drugs used to treat colon cancer, according to a study by researchers at the Institute for Biomedical Sciences at Georgia State University, the Atlanta Veterans Affairs Medical Center and Wenzhou Medical University and Southwest University in China.

Colorectal cancer is the third most common cancer among men and women in the United States, and the second-leading cause of cancer-related deaths among men and women worldwide. The incidence of colorectal cancer has increased over the last few years, with about one million new cases diagnosed annually. Non-targeted chemotherapy is the most common therapeutic strategy available for colon cancer patients, but this treatment method is unable to distinguish between cancerous and healthy cells, leading to poor therapeutic effects on tumor cells and severe toxic side effects on healthy cells. Enabling chemotherapeutic drugs to target cancer cells would be a major development in the treatment of colon cancer.

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Sep 7, 2016

How robots, drones and artificial intelligence will change everything

Posted by in categories: biotech/medical, drones, economics, food, media & arts, robotics/AI, virtual reality

Silicon Valley, or the Greater Bay Area, is the 18th largest economy in the world, more than half the size of Canada’s economy and bigger than Switzerland, Saudi Arabia or Turkey. This is because the region has become the world leader in research and development of emerging technologies such as artificial intelligence, robotics, software and virtual reality.

“Software is eating the world,” said Silicon Valley investor Marc Andreessen famously in 2011. It was controversial but prescient.

Five years later, software-driven machines and drones perform surgery, write news stories, compose music, translate, analyze, wage war, guard, listen, speak and entertain. The world’s biggest box office hits — animated films such as “Frozen” or special effects in Hollywood blockbusters like “Star Wars” — are made using software.

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