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Comment by Dr. Krishna Kumari Challa on February 20, 2023 at 11:14am

This old pic of evolution  is  misleading and incomplete. The problem with this old image is that first,  it suggests a linear progression. The second is that it suggests that we are descendants of chimpanzees. And the third is that early Homo sapiens were not white – it’s actually a pretty recent phenomenon, around 7,500–8,500 BCE in Europe.

Comment by Dr. Krishna Kumari Challa on February 20, 2023 at 11:11am

Evolution -correct depiction

This one shows the relationship with other modern apes and the other hominids.

Granted, it does not have the poster-like quality of the classical image, and it’s a lot more cluttered. But at least it is much more correct.

Comment by Dr. Krishna Kumari Challa on February 20, 2023 at 11:00am

Changes in how the heart produces energy may be the earliest signal of cardiac deterioration

Heart failure is often identified only when the heart has already deteriorated. This is in large part because the cause is unknown for about 70% of people who experience heart failure.

Researchers now discovered that one of the earliest signs of heart failure is a change in how the heart  produces energy, with findings offering a potential way to preempt heart failure before the heart begins to deteriorate.

 The research may also help to explain the diversity of causes underlying heart failure.

Dysregulation of energy production is the earliest sign of heart failure. People associate deficiency in energy production with later stage heart failure, but these new findings show this could actually be the cause of heart failure, not a result.

In a healthy heart, a protein called lysine demethylase 8 (Kdm8) helps to maintain a balanced energy use, also known as metabolism, by repressing TBX15, another protein that decreases energy production.

In a study published recently in Nature Cardiovascular Research, the researchers  analyzed a large dataset on gene expression, the process by which DNA is converted to proteins, in human hearts at a later stage of heart failure and found that KDM8 was less active. This allowed TBX15 to be more highly expressed, leading to changes in metabolism. Researchers also found that TBX15 was expressed at the highest levels in hearts where energy production genes were most strongly suppressed. There are many genes that help regulate energy production in our bodies, but researchers were able to identify changes in specific proteins that occur well before cardiac deterioration.

After identifying change in energy production as an early sign of heart failure, the research team drilled down further to explore how metabolic pathways could be modified to prevent the failure. In doing so they found that the nicotinamide adenine dinucleotide (NAD+) pathway, which regulates energy metabolism, was less active. The team was then able to intervene and prevent heart failure in a mouse model by providing NAD+ injections and boosting energy production. This research suggests it may be possible to alter certain metabolic pathways to prevent heart failure before damage to the heart begins.

Abdalla Ahmed et al, KDM8 epigenetically controls cardiac metabolism to prevent initiation of dilated cardiomyopathy, Nature Cardiovascular Research (2023). DOI: 10.1038/s44161-023-00214-0

Comment by Dr. Krishna Kumari Challa on February 20, 2023 at 10:08am

Pungent ginger compound puts immune cells on heightened alert

Ginger has a reputation for stimulating the immune system. New results from research now support this thesis. In laboratory tests, small amounts of a pungent ginger constituent put white blood cells on heightened alert. The study also shows that this process involves a type of receptor that plays a role in the perception of painful heat stimuli and the sensation of spiciness in food.

Whether as a medicinal plant or foodstuff, ginger is also becoming increasingly popular. However, even though ginger consumption has increased, the question arises as to whether normal consumption levels are sufficient to achieve health effects. And if so, which compounds and molecular mechanisms play a role in this.

To help clarify these questions, researchers conducted extensive research. 

As the study shows, significant amounts of pungent ginger compounds enter the blood about 30 to 60 minutes after consuming one liter of ginger tea. By far the highest levels were achieved by [6]-gingerol, with plasma concentrations of approximately 7 to 17 micrograms per liter.

The pungent compound is known to exert its "taste" effect via the so-called TRPV1 receptor, an ion channel located on the surface of nerve cells that responds to painful heat stimuli as well as to pungent compounds from chili and ginger. Since some studies suggest that white blood cells also possess this receptor, the research team tested whether [6]-gingerol influences the activity of these immune cells.

In a first step, the team succeeded in detecting the receptor on neutrophil granulocytes. These cells make up about two-thirds of white blood cells and serve to combat invading bacteria. Further laboratory experiments by the research group also showed that even a very low concentration of almost 15 micrograms of [6]-gingerol per liter is sufficient to put the cells on heightened alert.

Thus, compared to control cells, the stimulated cells reacted about 30 percent more strongly to a peptide that simulates a bacterial infection. Addition of a TRPV1 receptor-specific inhibitor reversed the effect induced by [6]-gingerol.

Thus, at least in experiments, very low [6]-gingerol concentrations are sufficient to affect the activity of immune cells via the TRPV1 receptor. In blood, these concentrations could theoretically be achieved by consuming about one liter of ginger tea.

These  results support the assumption that the intake of common amounts of ginger may be sufficient to modulate cellular responses of the immune system. Nevertheless, there are still many unanswered questions at the molecular, epidemiological and medical levels that need to be addressed with the help of modern food and health research.

Gaby Andersen et al, [6]‐Gingerol Facilitates CXCL8 Secretion and ROS Production in Primary Human Neutrophils by Targeting the TRPV1 Channel, Molecular Nutrition & Food Research (2022). DOI: 10.1002/mnfr.202200434

Comment by Deepak Menon on February 20, 2023 at 10:07am

Psyllium Husk is simple Sago Dana in India - used for centuries for Stomach cleaning - it's also universally used for providing a stomach lining which reduces alcohol potency! Any comments Dr. Krishna?

Comment by Dr. Krishna Kumari Challa on February 20, 2023 at 9:49am

Smart insole to identify and mitigate workplace slips, trips and falls

Comment by Dr. Krishna Kumari Challa on February 19, 2023 at 12:53pm

 Volcanoes Leak Climate-Changing Gasses Into The Atmosphere Even While Dormant

We know volcanoes can cause dramatic shifts in the atmosphere when they erupt, but what about those long stretches of time when they appear to have fallen silent? A new study suggests that dormant volcanoes could be leaking out much more sulfur than we thought.

In fact, we might have underestimated sulfur output from sleeping volcanoes by a factor of three. That could mean a recalibration of climate and air quality models, as sulfur is one of the most important elements in terms of providing a climate cooling effect.

These findings are based on tiny particles trapped in layers of an ice core extracted from central Greenland, showing the make-up of the atmosphere circulating above the Arctic between the years 1200 and 1850. Sulfur emissions from dormant volcanoes were much higher than expected.  On longer timescales the amount of sulfate aerosols released during passive degassing is much higher than during eruptions.

It was found that passive degassing releases at least 10 times more sulfur into the atmosphere, on decadal timescales, than eruptions, and it could be as much as 30 times more.

https://agupubs.onlinelibrary.wiley.com/doi/10.1029/2022GL102061

Comment by Dr. Krishna Kumari Challa on February 19, 2023 at 11:42am

Fibre discovery could shape better gut health

Changing the structure of a dietary fibre commonly used in a range of food products has been found to promote healthy gut bacteria and reduce gas formation, a finding that could help people with intolerances to fibre and irritable bowel conditions.

A team of scientists examined psyllium, a type of natural dietary fibre that is used in a range of products including cereals and yoghurts. They showed that the physical state of the fibre has a major impact on gas production which often is linked to bowel discomfort. The findings have been published in Food Hydrocolloids.

The team performed in vitro fermentation experiments seeded with human stool. They conducted analysis of fermentation products and evaluated the impact of different structures on the broad categories of microorganisms.

Although fibre is an important part of any diet, for many people it can cause bowel discomfort and for people with IBS or IBD fibre can be a trigger. This is because some foods cause bacterial interactions in the gut that create gas that can lead to pain or discomfort. This new study shows that the physical state of the fibre has a major impact on gas production by creating beneficial compounds that promote the creation of the good bacteria in the gut.

Psyllium fibre comes from the seeds of Plantago ovata plants, known by many common names such as blond plantain. These seeds produce a jelly-like material called mucilage, which comes in a variety of shapes and forms and these feature long-chain sugars, called polysaccharides. It is these polysaccharides that lead to the production of beneficial short-chain fatty acids that positively contribute to gut health and systemic metabolism. This study shows that different physical states of fibre impact the way dietary fibre breaks down and that microbes ‘colonise fibre’ during fermentation.

These findings show that there are new opportunities for designing targeted structures using psyllium, either through seed processing or selective breeding, to achieve new fibre materials with clear clinical benefit above that of unrefined psyllium powders aiding in the treatment of gastrointestinal discomfort.

Research is already underway to use this new knowledge to create and test psyllium-mimicking materials as medical nutrition which could provide a source of fibre for people with some bowel conditions and trials will be starting in the Spring.

Hannah C. Harris, Noelia Pereira, Todor Koev, Yaroslav Z. Khimyak, Gleb E. Yakubov, Frederick J. Warren. The impact of psyllium gelation behaviour on in vitro colonic fermentation properties. Food Hydrocolloids, 2023; 139: 108543 DOI: 10.1016/j.foodhyd.2023.108543

Comment by Dr. Krishna Kumari Challa on February 19, 2023 at 11:32am

Don’t Know CPR? There’s an App for That

Comment by Dr. Krishna Kumari Challa on February 19, 2023 at 11:14am

Fun science: Physics

Here’s something that’s really amazing, but it also takes a bit of skill and patience too! How can you pick up a ball with a glass without touching the ball itself? Place the glass over the ball and then start spinning the glass around in a circular motion. Once the ball starts spinning inside the glass, lift it from the table. Watch out! If the ball isn’t spinning enough, then you won’t be able to lift it.

This is the explanation:

The Spinning Ball experiment Place the jar over the ball so that the ball is inside the mouth of the canning jar. Then start spinning the glass around in a circular motion Once the ball starts spinning inside the glass lift it from the table top. The ball is lifted from the table and will continue to spin inside the glass until it loses is speed. As a ball velocity increases inside the glass, the centripetal force increases. That force is what's keeping the ball stuck to the walls of the glass. As the ball goes faster, the resulting friction begins to cancel out the force of gravity acting on the ball. The centripetal force and friction, and those factors rely on velocity. If the ball goes too slowly, the velocity won't increase enough to out-do the force of gravity, and the ball will fall out of the glass.

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