Connections between metabolism and cell stress control may inform study of diabetes, cancer
How our bodies handle glucose—the simple sugar that provides energy from the food we eat—appears to be intertwined with how cells keep themselves functioning normally, according to new University of Chicago research. (more…)
ANN ARBOR — It’s obvious that the taste buds on the tongue can detect sugar. And after a meal, beta cells in the pancreas sense rising blood glucose and release the hormone insulin—which helps the sugar enter cells, where it can be used by the body for energy. (more…)
ANN ARBOR—We’ve all been there: We eat an entire sleeve of fat-free, low-calorie cookies and we’re stuffing ourselves with more food 15 minutes later. (more…)
For the first time, scientists have used new technology which analyses the whole genome to find the cause of a genetic disease in what was previously referred to as “junk DNA”.
Pancreatic agenesis results in babies being born without a pancreas, leaving them with a lifetime of diabetes and problems digesting food.
In a breakthrough for genetic research, teams led by the University of Exeter Medical School and Imperial College London found that the condition is most commonly caused by mutations in a newly identified gene regulatory element in a remote part of the genome, which can now be explored thanks to advances in genetic sequencing. (more…)
A mutation as minute as swapping just one amino acid can completely change the target that a virus will bind to on a victim cell — potentially shifting what kind of cell and eventually what kind of organism a virus could infect.
PROVIDENCE, R.I. [Brown University] — In a new study published online in the journal PLoS Pathogens, an international team of scientists showed that by swapping a single amino acid they could change the sugar to which the human BK polyomavirus will binds on the surface of cells. The BK polyomavirus lost the ability to bind its usual target sugar and instead “preferred” the same sugar as its cousin SV40 polyomavirus, which is active in monkeys. (more…)
A new technique for detecting cancer by imaging the consumption of sugar with magnetic resonance imaging (MRI) has been unveiled by UCL scientists. The breakthrough could provide a safer and simpler alternative to standard radioactive techniques and enable radiologists to image tumours in greater detail.
The new technique, called ‘glucose chemical exchange saturation transfer’ (glucoCEST), is based on the fact that tumours consume much more glucose (a type of sugar) than normal, healthy tissues in order to sustain their growth. (more…)
Sugar isn’t always sweet to German cockroaches, especially to the ones that avoid roach baits.
In a study published May 24 in the journal Science, North Carolina State University entomologists show the neural mechanism behind the aversion to glucose, the simple sugar that is a popular ingredient in roach-bait poison. Glucose sets off bitter receptors in roach taste buds, causing roaches to avoid foods that bring on this taste-bud reaction. This aversion has a genetic basis and it eventually spreads to offspring, resulting in increasingly large groups of cockroaches that reject glucose and any baits made with it.
In normal German cockroaches, glucose elicits activity in sugar gustatory receptor neurons, which react when exposed to sugars like glucose and fructose – components of corn syrup, a common roach-bait ingredient. Generally, roaches have a sweet tooth for these sugars. (more…)
In 2009, while investigating a sudden influx of illnesses caused by food contamination, journalist Michael Moss learned that there was another, and arguably more severe, public health crisis at hand: the disproportionate use of salt, sugar, and fat in a variety of everyday foods.
Moreover, Moss said in his recent Poynter Lecture at Yale, he came to the frightening conclusion that this was not accidental on the food companies’ part, but intentional — that the these unhealthy ingredients were added to attract consumers and make them dependent on products. (more…)
