Researchers from MIT's Tangible Media Group have concocted something akin to edible origami, in the form of flat sheets of gelatin and starch that, when submerged in water, instantly sprout into three-dimensional structures, including common pasta shapes such as macaroni and rotini.
Scientists at the University of Kent, working with colleagues from the genetics research industry, have developed a new genetic screening device and protocol that helps pig breeding. Through her work, Dr. Rebecca O'Connor in the School of Biosciences, found previously undiscovered, fundamental flaws in the pig genome, the results of which have contributed to improved mapping of the pig genome.
Today in Nature Communications, researchers from BTI and the Shanghai Normal University report a new draft genome of Spinacia oleracea, better known as spinach. Additionally, the authors have sequenced the transcriptomes (all the RNA) of 120 cultivated and wild spinach plants, which has allowed them to identify which genetic changes have occurred due to domestication.
Scientists have discovered a dietary strategy that may address obesity by reducing endotoxemia, a major contributor to chronic, low-grade inflammation (CLGI). The researchers uncovered an interaction between dietary capsaicin (CAP), the major pungent component in red chili, and gut microbiota. This novel mechanism for the anti-obesity effect of CAP acts through prevention of microbial dysbiosis.
The nutritional value of a food should be evaluated on the basis of the foodstuff as a whole, and not as an effect of the individual nutrients. This is the conclusion of an international expert panel of epidemiologists, physicians, food and nutrition scientists and brought together by the University of Copenhagen and University of Reading. Their conclusion reshapes our understanding of the importance of nutrients and their interaction.
If Americans would eat beans instead of beef, the United States would immediately realize approximately 50 to 75 percent of its GHG reduction targets for the year 2020.
Certain fatty acids are not just part of a healthy diet. They can also neutralize the harmful listeria bacterium, a new study shows. This discovery could eventually lead to improved methods to combat dangerous and drug-resistant bacteria.
Culinary treatments (boiling, microwaving, grilling, and deep frying) influence on proximate composition and antioxidant capacity of most cultivated mushrooms worldwide. A study by Spanish researchers has shown that microwaving and grilling are the best processes to maintain the nutritional profile of mushrooms.
Though most scientists say GMOs are safe, the products still face fierce opposition from critics. But what about the federal agencies that can approve or shoot down modified crops headed for consumers? Where do they stand? The answer may surprise you. Find out more about how GMOs are regulated in the latest Speaking of Chemistry video: https://youtu.be/0sR5GHi19HU.
A team of plant geneticists at CSHL demonstrates how bringing together beneficial traits in agricultural breeding can have negative consequences. They discover and dissect a case of negative epistasis in a variety of the tomato plant. But they also show how to exploit this knowledge to derive untapped yield potential from the plant. They do so by cross-breeding specimens of the plant carrying different 'dosages' of gene variants responsible for positive and negative traits.