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Category: food – Page 5

Bifacial thin-film solar cells harness sunlight from both sides for higher output

A research team successfully implemented CuInSe2 thin-film solar cells composed of copper (Cu), indium (In), and selenium (Se) on transparent electrode substrates. Furthermore, the team developed a “bifacial solar cell technology” that receives sunlight from both the front and back sides to generate power. This technology can be fabricated at low temperatures, enabling a simpler production process, and is broadly applicable to building-integrated solar power, agricultural solar power, and high-efficiency tandem solar cells in the future.

New approach allows drone swarms to autonomously navigate complex environments at high speed

Unmanned aerial vehicles (UAVs), commonly known as drones, are now widely used worldwide to tackle various real-world tasks, including filming videos for various purposes, monitoring crops or other environments from above, assessing disaster zones, and conducting military operations. Despite their widespread use, most existing drones either need to be fully or partly operated by human agents.

In addition, many drones are unable to navigate cluttered, crowded or unknown environments without colliding with nearby objects. Those that can navigate these environments typically rely on expensive or bulky components, such as advanced sensors, graphics processing units (GPUs) or .

Researchers at Shanghai Jiao Tong University have recently introduced a new insect-inspired approach that could enable teams of multiple drones to autonomously navigate complex environments while moving at high speed. Their proposed approach, introduced in a paper published in Nature Machine Intelligence, relies on both a deep learning algorithm and core physics principles.

Genetically modified gut bacteria show promise for combating kidney stones in clinical trial

The human gut microbiome has been shown to impact health in a myriad of ways. The type and abundance of different bacteria can impact everything from the immune system to the nervous system. Now, researchers at Stanford University are taking advantage of the microbiome’s potential for fighting disease by genetically modifying certain bacteria to reduce a substance that causes kidney stones. If scientists are successful at modifying gut bacteria, this can lead to therapeutic treatments for a wide range of diseases.

However, the study, published in Science, shows that this is not a simple task. The researchers used the bacterium Phocaeicola vulgatus, which is already found in the microbiome of humans, and modified it to break down and also to consume porphyran, a nutrient derived from seaweed. The porphyran was used as a way to control the population of Phocaeicola vulgatus by either adding more porphyran or reducing the amount, which should kill off the bacteria due to a lack of food.

The study was made up of three parts: one testing the modified bacteria on rats, one trial with healthy humans and one trial on people with enteric hyperoxaluria (EH). EH is a condition in which the body absorbs too much oxalate from food, leading to and other kidney issues, if not treated.

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 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 “” or intestinal permeability. Leaky gut is associated with a range of chronic diseases, including , 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 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 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 , 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.

Gene editing offers transformative solution to saving endangered species

Gene editing technologies—such as those used in agriculture and de-extinction projects—can be repurposed to offer what an international team of scientists is calling a transformative solution for restoring genetic diversity and saving endangered species.

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 , 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.

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