Researchers at the RIKEN Center for Biosystems Dynamics Research (BDR) in Japan have discovered that the natural turnover of gut cells in the fruit fly depends on how much food the flies get, rather than any specific nutrient. They found that gut cell death was prevented when nutrient levels were high and the insides of gut cells were viscous and less fluid. Published in Proceedings of the National Academy of Sciences, this finding goes against traditional ideas in nutrient biology, which hold that nutrient sensing relies on biological signaling pathways activated by specific nutrients.

Vitamin B12 is a highly exclusive, highly sought-after nutrient that's exclusively made by only a few microbes. Biologist Bryan Hsu discovered the mechanism that makes this essential vitamin available to the broader microbial community.  

Fralin Biomedical Research Institute at VTC scientists are investigating how breast milk composition changes throughout the day to match infants’ metabolic needs. Supported by a Gerber Foundation grant, the study will compare morning and evening microRNA levels and track infant growth, potentially informing pumped-milk practices, improved formula design, and policies supporting equitable breastfeeding access.

Watermelon rind now has an official nutrition profile in USDA FoodData Central, providing registered dietitians, researchers, recipe developers and other food professionals with standardized nutrition data for a part of the fruit that has long been underutilized. The new listing supports recipe development, nutrition education and meal planning while encouraging greater use of the whole watermelon to help reduce food waste. According to the USDA profile, a 1/3-cup serving (50 grams) of diced raw watermelon rind contains 10 calories, 1 gram of dietary fiber, 140 mg of potassium and 4 mg of vitamin C. The announcement also highlights emerging research on watermelon consumption and diet quality, reinforcing the fruit's role as a nutrient-dense addition to healthy eating patterns.