fineflagellum – BioQuakes

A Cure to HIV is Near, But Not Here Yet

On May 1, 2016

The study of genetics, specifically gene editing, has taken monumental leaps over the past few years. One of the biggest achievements of late is the discovery and further research into CRISPR/Cas9. Being able to use CRISPR/Cas9 to edit the genome sequences of living cells far has been the efficient tool geneticists have dreamed of. However, a recent study proved that CRISPR/Cas9 is not yet able to work as the perfect antiviral mechanism.

Image courtesy of AJC ajcann.wordpress.com, https://flic.kr/p/c9ktfQ

Scientists from McGill University, the University of Montreal, the Chinese Academy of Medical Sciences and Peking Union Medical College did a study where CRISPR/Cas9 was inserted to the replicative process of the HIV invested cell. After HIV enters a cell it’s RNA is converted to DNA which attaches to a cell’s pre-existing strand of DNA. This is when CRISPR/Cas9 is used, it breaks up these two DNA strands. The study found that many of the targeted viruses were killed, however the others viruses developed mutations on even just one nucleotide that made them more resistant and impossible for Cas9 to identify. In conclusion, scientists realize they may need to target more than one region of the DNA at once to effectively kill viruses like HIV.

This topic is very interesting to me because it reflects how we are on the cusp of some incredible biological achievements. I am particularly interested in this study because the effect of HIV/AIDs has devastated not only our country, but also the world, and this study seems like an important step in finding the cure that could save millions of lives. CRISPR/Cas9 seems to offer amazing possibilities, and this is one specific area that grabbed my attention. Do you think a solution to currently incurable diseases is near? Why/Why not? Let me know in the comments below.

Sources:

https://www.sciencedaily.com/releases/2016/04/160407132307.htm

Asthma From The Gut

By fineflagellum

On January 9, 2016

In Student Post

Asthma is a a disease without a cure. Unfortunately, it is spreading rapidly throughout the world. With asthma, a person’s lungs do not function normally, and the lungs are a key part of the immune system.Asthma is related to a hyperactive immune system, a system that is gut-centric. Since it can not be cured, the best we can currently do is try to identify it’s causes. This can be very challenging and scientists do not know much about the bacteria inside of us. Being gut-centric implies a direct relationship between the gut microbiome and the immune system.

Image courtesy of NIAID on Flickr

Recently, a team of scientists proved this direct relationship. Their study discovered that the abundance of FLVR bacterium in a baby’s gut can affect their likelihood of being diagnosed with asthma. The study showed how Canadian children with low levels of FLVR in their feces when they were three months old proved much more likely to get asthma. By the time they reach age one most kids have the same levels of FLVR, this shows how key the timing is. The study then provided mice with extra FLVR, and tried to induce asthma. But, instead of getting inflamed lungs, the mice continued to breathe normally. This displays a potential solution. Scientists now believe that in those first three months of life, FLVR is necessary to properly train the immune system.

I chose to do this study because asthma is a disease that rapidly affects more and more people. The study, discovering a new cause of asthma holds promise. This suggests a possible future cure for asthma. If scientists can use antibiotics to perhaps enhance the levels of FLVR in the early days of children’s lives, perhaps asthma can be cured. This study of the different types of bacteria in the immune system is especially interesting due to our unit on the structure of different types of cells. Learning about the greater, medical application of this particular type of bacteria is especially fascinating. Please feel free to comment below with any thoughts or questions you have regarding this topic.

The original article can be found here.

Pinot Microbiome- The Wine You Won’t Want to Miss

By fineflagellum

On October 4, 2015

In Student Post

Sauvignon Blanc, Merlot, Pinot Grigio, Chardonnay, Chablis. Wide varieties of wine are caroused every day, all over the world. Wine connoisseurs will tell you that the taste of each type is radically different. For example, while a Chardonnay flawlessly compliments a chicken or fish dish, a Cabernet Sauvignon is the only appropriate pairing for a simple red meat dish. Scientists and wine experts have grappled with understanding what variable gives wines their distinct flavors for decades. In the past, the public hypothesis was that geographic/environmental features such as soil, fertilizers, temperature and other agricultural features give wine its distinct character. However, this understanding was recently proven (at least partially) wrong with the release of a new scientific study.

Biologists from the University of Lincoln and the University of Auckland recently discovered that the reason for the differences in terroir are not due to environmental factors. Instead, these variations are due to the different microbes used during fermentation. Microbes are microscopic, single-cell organisms. Bacteria, protists, fungi, protists, and archaea (and some viruses) are all types of microbes. This study focuses on how the microbes used during fermentation of the grapes affects the terroir. Microbes make up the yeast used for fermentations in the different wine making regions. The yeast most commonly used is called saccharomyces cerevisiae yeast. This study looked at six variations of this yeast. The resulting data showed that different wines produced different chemical compounds (which give wine its character) through fermentation depending on which yeast was used. This result indicates that microbes are an important factor in the wine-making process, and the character of wines.

This study is important for the scientific community because it indicates that environmental conditions may not be the only factors that contribute to the physical characteristics of plants. It may lead to further studies to see if other types of microbes affect regional agriculture. For the general public, this study gives deeper and biological insight into the process of making wines. Wine serves as a foundation for socializing, fine dining, and much more. Wine tasting is an age-old tradition, and I believe that any new information will be valued by many people around the world. In class we have begun to discuss the structures and make up of different types of microbes and other organisms. This new study is an accessible application of their effect in the real world. What are your thoughts? Does this change how you look at, or should I say sip, your wine? Let me know in the comments below.

Sources:

http://www.nature.com/articles/srep14233#methods

http://www.sciencedaily.com/releases/2015/09/150924104314.htm

http://www.alphagalileo.org/ViewItem.aspx?ItemId=156664&CultureCode=en

Leading photo by Filtran found here.

BioQuakes

AP Biology class blog for discussing current research in Biology

Author: fineflagellum

A Cure to HIV is Near, But Not Here Yet

Asthma From The Gut

Pinot Microbiome- The Wine You Won’t Want to Miss

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