BioQuakes

AP Biology class blog for discussing current research in Biology

Tag: microbe

Have No Fear, Gut Microbes Are Here!

Ever dream about being a real life Captain America? Well, with the help of microbes, we are one step closer to achieving a “super soldier.” Microbes might not make a soldier muscular, but they can help with soldiers’ health and versatility. Scientist Jeff Tabor is working on engineering a probiotic organism that can help humans easily fight diseases, prevent obesity, and change their body’s ability to adapt to certain environments.

The gut bacteria affects many functions of the human body. The digestive system, immune system, and nervous system are all influenced by gut bacteria. Disrupting these microorganisms can cause indigestion, a weak immune system, depression, insomnia, and affect other cognitive abilities. Tabor’s goal is simply to create a microbe that can be consumed to prevent these problems.

Gut Microbe

Gut Microbe

Initially, Tabor wanted to use these microbes to target obesity because scientists have abundant knowledge of obesity at the molecular level. He recently succeeded in genetically modifying E.Coli to detect chemicals in the body that carry disease in mice guts. He hopes to use this modified E.Coli to sense chemicals in the gut that are connected to obesity and then use other molecules to prevent this obesity. The creation of a microbe that can control weight can be extremely helpful for the U.S. armed forces. For example, soldiers going from sea level to the top of a mountain way above sea level experience changes in temperature and pressure. Using this engineered gut microbe, the soldiers can put on weight to help them keep warm on top of the mountain and then lose weight to keep cool at sea level.

Another military benefit that these microbes can provide is to help soldiers operate effectively on little to no sleep or to help soldiers adapt to changes in their circadian rhythms, either from time change or going below sea level in a submarine. Scientists are interested in experimenting with the gut microbe to be able to achieve these goals in the future.

Some people might be afraid of the possible affects that these genetically modified bacteria might have on the human body. However, Tabor’s goal is for the bacteria to stay in the gut for about six hours to do its job and then self-destruct or die naturally to prevent the bacteria for staying in the body too long. There are other concerning issues about creating a microbe that can help prevent obesity. The creation would take away any incentive for humans to eat healthy and focus on their diets because they could just use the microbe to prevent gaining weight. Any new scientific experiment comes with its pros and cons, but using gut microbes for human health, especially for the military, can be a big step in the right direction.

Source Article

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

the brat pack

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.

Artificial Sugars Causing Health Problems

Examples of Artificial Sugar

Examples of Artificial Sugars

When people consume artificial sugars, they are usually doing so instead of consuming regular sugar.  Scientists have studied the artificial sugar Saccharin in mice and some humans, and have recorded that intaking the sugar leads to obesity and Diabetes. Although the research is relatively recent, scientists recorded that 4 of  7 people with high Saccharine intakes have experienced impaired glucose metabolism, which is a symptom for Type II Diabetes.

Until recently, artificial sugars have been seen as viable alternatives to real sugar. Unlike natural sugar, artificial sugars such as Saccharine have no calories and are in beverages such as Diet Coke. Recently, however, scientists have begun to realize that artificial sugar may not be as harmless as expected, and may even be more damaging than natural sugars.

Scientists studied the intake of artificial sugars with mice. They noticed that over the course of 11 weeks, both skinny and fat mice had abnormally high glucose levels in their blood. Although scientists tested the mice for various types of artificial sugars, they noticed that one kind in particular affected the mice, Saccharin. They then tested mice again, while only feeding them high levels of Saccharin in their diet, and in only 5 weeks were able to see a difference in the glucose levels in the mice.

Next, the scientists studied microbes in mice’s intestines. The scientists noticed that the microbes in mice without Saccharin in their diets and mice with Saccharin in their diets varied greatly.

Although it is not known why Saccharin has such an effect on mice, scientists continued the study on to humans and found similar results. They studied 40 people with high Saccharin intakes and compared them to 236 people who do not intake Saccharin noticed that people who intake Saccharin have more of a tendency to have “impaired glucose metabolism.” Even healthy people who begin to intake Saccharine almost immediately begin to experience different glucose metabolism.

The reason why I chose this article is because the use of Artificial Sugars has always fascinated me. I have always been skeptical about drinking Diet Coke and other zero-calorie drinks because they seemed too good to be true. This article answered those questions for me. How do you feel about Artificial Sugars, such as Saccharin, after reading this?

Scientist Cathryn Nagler stated:”We have to respect the power of the microbiota. We need to step back and see what we are doing.”

Article Link: https://www.sciencenews.org/article/artificial-sweeteners-may-tip-scales-toward-metabolic-problems

Other Related Links:

http://en.wikipedia.org/wiki/Sugar_substitute

http://en.wikipedia.org/wiki/Saccharin

https://www.sciencenews.org/article/artificial-sweeteners-may-tip-scales-toward-metabolic-problems

http://en.wikipedia.org/wiki/Sugar

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