Saturday, 4 March 2017

A New Breakthrough in Lab-Grown Cells Could Restore Hearing!

. Once these hair cells are destroyed in a human ear, they don’t regenerate.
According to the Centers for Disease Control and Prevention (CDC), sensory hair cell injury accounts for 90 percent of hearing loss cases in the United States. Meanwhile, the World Health Organization (WHO) reports that about “360 million people worldwide have disabling hearing loss, and 32 million of these are children.”
But what if these hair cells could be regrown? That’s the idea behind a study conducted by a team of scientists from Harvard University and the Massachusetts Institute of Technology (MIT). Their research has long been in the making and is now published in the journal Cell Reports.

Image credit: Photopin
Image credit: Photopin
In 2012, lead scientist Albert Edge discovered stem cells in the ear called Lgr5+ cells. These were also found in the lining of human intestines, where they actively regenerate every eight days. Edge’s team found a way to convince these stem cells to develop into hair cells instead of intestinal cells. The process took a great deal of time, however, and it only yielded 200 hair cells. Now, the team had managed to grow 11,500 hair cells from the Lgr5+ cells in mice, which are among the few mammals whose cells can regenerate when they are newly born.
The researchers achieved this higher yield by adding a new step to their process. After taking the Lgr5+ cells from the mice, they coaxed them to divide within a special growth medium. This increased the number of Lgr5+ cells two-thousandfold. The stem cells were then moved to a different kind of growth culture, at which point certain chemicals were added that turned the Lgr5+ cells into hair cells.

“A Big Advance”

Each human ear has about 16,000 hair cells in its cochlea, the actual hearing organ found deep in the ear canal. These hair cells are divided into outer hair cells and inner hair cells, each with a specialized role in handling sound.
While these lab-grown hair cells seem to have many characteristics similar to these outer and inner hair cells, Edge admits that they may not yet be fully functional. His team tested their technique on a sample of healthy ear tissue taken from a 40-year-old brain tumor patient that underwent a labyrinthectomy. The isolated adult human stem cells did differentiate into hair cells, but not as robustly as the mouse cells had.
Still, neuroscience professor and hair-cell regeneration expert Jeff Corwin from the University of Virginia School of Medicine told Live Science he found the research to be “a very impressive study…by a dream team of scientists.” Corwin, who wasn’t involved in the study, called it “a big advance” in sensory hearing cell regeneration. “You can see in their paper that they are perfecting their technique as they go along,” he added.
While the team works to continue improving their methods, Edge said that their lab-grown hair cells may have one immediate application — large sets of the cells can be made and used to test drugs and identify which compounds can heal damaged hair cells or induce regeneration.


https://futurism.com/a-new-breakthrough-in-lab-grown-cells-could-restore-hearing/

Healthy Coconut Chia Pudding

Our friends here are coconut milk, chia seeds, and stevia, which make a wonderful pudding. Combined with fresh fruit, it makes a healthy dessert or post-workout snack (if you add a little protein on the side).

If you don’t like the gel-like consistency of hydrated chia seeds, you can simply grind the seeds and then blend the coconut milk and ground chia seeds and you’ll get a super smooth pudding. I absolutely love the whole seeds and crunch of this pudding so I left them whole.

Coconut-Chia-Pudding-800x400

To keep the pudding dessert-like and sweet, make that little extra effort and peel the wedges out of their skins. It’s really easy. Just cut off the top edge with a sharp knife and then peel down the sides with your fingers. It doesn’t have to be perfect and the bottom will still have bits and pieces of skin, but as long as you get most of the skin off you’ll be good.
Cutting the kiwi into stars like I did is obviously totally optional. I love how it looks but in terms of taste, it doesn’t make a difference. Feel free to cut ugly fruit pieces to save on time. I promise to only judge you a little

This Coconut Chia Pudding is super rich in vitamin C thanks to the fruits and high in magnesium, calcium, and iron thanks to my all time favorite little chia seeds. Put the dessert in the fridge for a couple of hours before serving and it will be an excellent refreshment for hot summer evenings.
If you really want to give yourself a delicious and healthy treat, make a few of my Cottage Cheese Pancakes as well and eat them with the pudding. I sometimes use strawberries instead of fruit in the Coconut Chia Pudding, put it on my pancakes, and eat them as if they were pancakes with ice cream. Yummy!!
This recipe makes three snack-sized servings for me. I usually eat them after a high-protein meal, so that’s perfect for me. If you want to serve them as a stand-alone snack, you can easily call it two servings instead. They can keep for a little while in the fridge but don’t let them sit for too long or they will become runny.
 

Healthy Coconut Chia Pudding
Prep Time
5 mins
Cook Time
0 minutes
Total Time
5 mins

This easy, healthy and delicious Coconut Chia Pudding satisfies my cravings for a sweet desert while still being diabetes friendly.
Servings: 3 servings
Calories: 174 kcal
Author: Christel Oerum
Ingredients
  • ½ can light coconut milk
  • ¼ cup (40 g) chia seeds
  • Liquid stevia to taste (I used 3 drops)
  • 2 Clementines
  • 2 Kiwis
  • Sprinkle of unsweetened shredded coconut

Instructions
  1. Pour coconut milk into a bowl and sweeten with stevia to taste. Whisk well
  2. Add chia seeds and give it another quick whisk. Set aside
  3. Peel the clementines and remove the skin covering each wedge
  4. Peel kiwi and dice
  5. Layer some fruit, chia pudding, then fruit again, then chia pudding, then decorate with remaining fruit and finish by sprinkling some unsweetened coconut on top
     
    Coconut Chia Pudding - This easy, healthy and delicious pudding satisfies my cravings for a sweet desert while still being diabetes friendly.
Nutrition Facts
Healthy Coconut Chia Pudding
Amount Per Serving
Calories 174 Calories from Fat 77
% Daily Value*
Total Fat 8.5g 13%
Saturated Fat 3.1g 16%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 0.4g
Cholesterol 0mg 0%
Sodium 22.8mg 1%
Potassium 173.2mg 5%
Total Carbohydrates 24.2g 8%
Dietary Fiber 8.5g 34%
Sugars 10.3g
Protein 3.2g 6%
Vitamin A 0.7%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe was developed for TheFitBlog by Lorena Grater from Green Healthy Cooking
.

Saturday, 18 February 2017

Chai Spiced Coconut Cream Ice Cream!

Chai Spiced Coconut Cream Ice Cream

Ingredients

  • 3 x 14 ounce cans full fat coconut milk, chilled
  • 2/3 cup honey or maple syrup (or liquid sweetener of your choice)
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon ginger
  • pinch cloves
  • pinch nutmeg
  • 1 tablespoon bourbon (optional)
    Blend or whisk all ingredients except bourbon together. Transfer to ice cream maker and freeze according to ice cream manufacturer instructions. If desired, add bourbon during the last 2-3 minutes of freezing. Transfer to freezer safe container to finish freezing completely.
        https://www.ghostbed.com/

      'It's not vanity I train to stay alive': How man came back from deathbed to become superfit gym bunny

      Josh Llewellyn-Jones, 29, trains at least three hours a day - but it's not just about looking good

      Josh Llewellyn-Jones was born with cystic fibrosis but keeping fit has kept him alive!

      When Josh Llewellyn-Jones was born doctors gave him a 10 per cent chance of making it through the night.
      He was born with cystic fibrosis – a life-limiting genetic condition which means the lungs and digestive system can become clogged.
      Life expectancy for people with the condition is about 37 years.
      Josh, who is now 29, survived that unlikely first night and has been determined ever since to keep as fit as possible.
      He is now taking on a challenge which will see him exercise non-stop for 24 hours.
      Josh trains for at least three hours a day in the gym and longer at weekends
      Josh, from Cardiff, told WalesOnline : "The advice doctors gave my family when I was born was to run me round in the fields and get me into sports and exercise.
      "Being fit has saved my life. Some people train to stay fit and look good. I train to stay alive.
      "I do some sort of sports every day and people don’t realise when they see me in the gym that it’s not for vanity, it’s to be healthy and keep going."
      When Josh was 21 he was rushed to hospital with stomach pains and was told he had a lower chance of survival than he was given when he was born.
      Doctors recommended Josh did exercise to improve his condition as a child
      He prepared for the worst and said his goodbyes to his family.
      "I had a seven-hour operation and I was on my deathbed," he said.
      "When they operated on me as a baby they thought I would die so they just put my stomach back in and my intestines were twisted. They had been twisted for 21 years.
      "The surgeon said if I wasn’t as fit I wouldn’t have survived."
      Josh had just a 10 per cent chance of surviving on the night he was born
      Josh spends about two hours every day training and has now increased his time at the gym to up to three hours daily and a long session at the weekend.
      In July, a few days before his 30th birthday, Josh will take on a 24-hour challenge he has set himself with the aim of raising £100,000 to add to the £600,000 he has already raised for the Cystic Fibrosis Trust.
      On his list of challenges is a 100-mile cycle, a 10-mile run, a 10-mile row, 10 miles of cross training, a two-mile swim, lifting 100 tonnes, 3,000 sit-ups, 1,000 press-ups, and 1,000 squats.
      Josh is now preparing a 24-hour fitness challenge to raise money for charity
      Josh said: If I complete those challenges in less than 24 hours I will keep going. I did 50% of the challenge three weeks ago and did it in nine hours and 36 minutes.
      "I have also been training by running up Pen y Fan in an altitude mask to reduce the oxygen levels, which helps strengthen my lungs.
      "The training is quite brutal but I have always had an inner belief that anything is possible.
      "I don’t want people to feel sorry for me – there’s no need.
      "There’s all sorts of doom and gloom about cystic fibrosis on the internet but I want to bring a happy story out of it for children and parents of children with cystic fibrosis.
      "It shows you can lead a normal life with the condition."

      To support Josh visit www.justgiving.com/fundraising/24hrs4cf

       

      Friday, 10 February 2017

      The Quad: Discovering the healthy side of fatty foods!

      http://becomehealthy.co.uk/wp-content/uploads/2014/09/Healthy-food-consumption.jpg

      Although low-carb and gluten-free diets dominate the cultural conversation around health and wellness today, low fat diets were once en vogue. While today we have finally been disabused of the idea all fat is unhealthy, the legacy of the low-fat era still exists today. Walking down the aisles in the Westwood Ralph’s, one can see a variety of low fat food products such as reduced-fat Cheez-It crackers and fat-free ice cream by Arctic Zero. Bruin Plate offers low fat milk and low fat greek yogurt, while Covel offers non fat French vanilla frozen yogurt.
      Based on nutrition science from the 1970s and 1980s, fat became America’s nutritional bogeyman in the 1990s, blamed for causing a number of health problems. Saturated fat is said to increase the levels of low-density lipoprotein (LDL) cholesterol, which is the bad type of cholesterol. Trans fat, on the other hand, is a kind of fat that is either naturally occurring in animals or artificially produced by hydrogenated vegetable oils. Trans fat increases levels of LDL cholesterol while lowering levels of the beneficial high-density lipoprotein (HDL) cholesterol, and so was avoided by society for its damaging effects. LDL cholesterol leads to the accumulation of plaque in the arteries which in turn could result in heart disease or stroke.
      Many people avoid consuming too much fat in their diets because high fat consumption has long been believed to cause weight gain and obesity. Fat contains more calories per gram than carbohydrates or protein – fat contains 9 calories per gram while carbs and protein both contain four calories per gram.
      However, most of the research demonstrating that fat leads to obesity is outdated and more recent research suggests that the consumption of healthy fats can actually lead to weight loss. Good fats such as monounsaturated fats and polyunsaturated fats are beneficial in lowering LDL cholesterol.

      Olive oil is an example of a monounsaturated fat and nuts are examples of a polyunsaturated fat.
      Due to the high caloric content of fats, food manufacturers reduce the calories and fat in food products such as milk, cheese and yogurt by producing low fat and non fat options to lure customers into believing that these products are healthier than their full-fat counterparts.
      Many people may be under the false impression that they are being healthy by opting for products such as low fat peanut butter and low fat cheese, thus cutting out on the unnecessary calories. However, since fat is usually what gives food its flavor and makes it more appetizing, food manufacturers often substitute the fat with sugar, salt or artificial sweeteners in order to maintain palatability to consumers.

      A recent study demonstrated that higher consumption of fat from dairy products is directly correlated to having a lower risk of developing diabetes. While research still needs to be done on exactly how the consumption of fat is linked to a lower risk of diabetes, one hypothesis is that the satiating effect of dietary fat leads to less cravings for sugar-loaded fatty foods. When people consume non fat cheese for example, they may not be as satisfied as they would be if they were to consume the full-fat version. This causes them to crave more fatty foods which are often high in sugar and carbs.
      While research demonstrates the benefits of consuming the full fat over the low fat version, this does not mean that we should avoid all low fat and non fat food products. Scientific consensus always changes with time and we should not always hop on the scientific bandwagon because one day these theories may be discredited.
      When consuming these foods, be it the low fat or the full-fat version, we need to consider other factors such as portion sizes and the amount of added sugar. Reduced-fat and full-fat foods can both have a place in a healthy diet as long as they are consumed in moderation.

      http://dailybruin.com/2017/02/06/the-quad-discovering-the-healthy-side-of-fatty-foods/

      Hard shell, healthy kernel: Nuts can inhibit the growth of cancer cells!

      Roasted and salted, ground as a baking ingredient or fresh from the shell -- for all those who enjoy eating nuts, there is good news from nutritionists at Friedrich Schiller University Jena (Germany). 

      Their latest research shows that nuts can inhibit the growth of cancer cells.
      "For a long time now we have known that nuts are full of substances that are good for the heart and the cardiovascular system, or that protect against becoming overweight or developing diabetes," says Dr Wiebke Schlörmann. Some studies have also indicated a protective effect against colon cancer, she adds. "What we have not known in detail up to now is what this protective effect of nuts is based on."
      Dr Schlörmann and her colleagues from the Department of Nutritional Toxicology at the University of Jena are now in a position to give specific answers to that question. In a publication in the specialist journal 'Molecular Carcinogenesis', they present results from a recent study, which throw light on the molecular mechanisms of this protective effect (DOI: 10.1002/mc.22606).
      Image result for peanuts
      According to this study, nuts have a positive effect on health because, among other things, they are involved in activating the body's own defences for detoxifying reactive oxygen species. Such substances, which are created by ultraviolet radiation, various chemicals or distinct food metabolites, for example, can cause DNA damage that leads to cancer development. "The body has a whole series of protective mechanisms that render reactive oxygen species harmless," explains Dr Schlörmann. The nutritionists in Jena have now shown that these mechanisms are stimulated by nuts and the substances they contain.

      The researchers investigated the effect of five different types of nuts: macadamia nuts, hazelnuts and walnuts, as well as almonds and pistachios. The nuts were artificially 'digested' in test tubes and the effects of the resulting digestion products on cell lines were then analysed. The researchers established that the activity of the protective enzymes catalase and superoxide dismutase increases in the cells that are treated. In addition, the digestion products induce what is called programmed cell death in the cancer cells thus treated.

      "We were able to show this effect is mediated by all the types of nuts studied," noted Prof. Michael Glei, who led the study. In the next stage, he and his team want to find out whether this protective effect is reduced by roasting the nuts. As most of the nuts investigated are predominantly consumed in roasted form, this further research might enable scientists to give appropriate nutritional advice based on the results.

      Story Source:
      Materials provided by Friedrich Schiller University Jena.

      Saturday, 14 June 2014

      Gum disease bacteria selectively disarm immune system

      Gum disease bacteria selectively disarm immune system, study finds

      Gum disease bacteria selectively disarm immune system, Penn study finds
      Bacteria that cause gum disease use a sophisticated, two-prong approach to selectively disarm immune cells. The strategy prevents neutrophils from killing bacteria but still allows the cells to cause inflammation in the gums. Credit: University of Pennsylvania
      The human body is comprised of roughly 10 times more bacterial cells than human cells. In healthy people, these bacteria are typically harmless and often helpful, keeping disease-causing microbes at bay. But, when disturbances knock these bacterial populations out of balance, illnesses can arise. Periodontitis, a severe form of gum disease, is one example.

      Their findings, reported in the journal
       Cell Host & Microbe, lay out the mechanism, revealing that the periodontal bacterium Porphyromonas gingivalis acts on two molecular pathways to simultaneously block immune cells' killing ability while preserving the cells' ability to cause inflammation. The selective strategy protects "bystander" gum bacteria from immune system clearance, promoting dysbiosis and leading to the bone loss and inflammation that characterizes periodontitis. At the same time, breakdown products produced by inflammation provide essential nutrients that "feed" the dysbiotic microbial community. The result is a vicious cycle in which inflammation and dysbiosis reinforce one another, exacerbating periodontitis.In a new study, University of Pennsylvania researchers show that bacteria responsible for many cases of  cause this imbalance, known as dysbiosis, with a sophisticated, two-prong manipulation of the human .
      George Hajishengallis, a professor in the Penn School of Dental Medicine's Department of Microbiology, was the senior author on the paper, collaborating with co-senior author John Lambris, the Dr. Ralph and Sallie Weaver Professor of Research Medicine in the Department of Pathology and Laboratory Medicine in Penn's Perelman School of Medicine. Collaborators included Tomoki Maekawa and Toshiharu Abe of Penn Dental Medicine.
      Work by Hajishengallis's group and collaborators had previously identified P. gingivalisas a "keystone pathogen." Drawing an analogy from the field of ecology, in which a species such as a grizzly bear is thought of as a keystone species because of the influence it has over a number of other species in the community, the idea suggests that, although P. gingivalis may be relatively few in number in the mouth, their presence exerts an outsized pull on the overall microbial ecosystem. Indeed, the team has shown that, although P. gingivalis is responsible for instigating the process that leads to periodontitis, it can't cause the disease by itself.
      In this study, they wanted to more fully understand the molecules involved in the process by which P. gingivalis caused disease."Scientists are beginning to suspect that keystone pathogens might be playing a role in irritable bowel disease, colon cancer and other inflammatory diseases," Hajishengallis said. "They're bugs that can't mediate the disease on their own; they need other, normally non-pathogenic bacteria to cause the inflammation."
      "We asked the question, how could bacteria evade killing without shutting off inflammation, which they need to obtain their food," Hajishengallis said.
      The researchers focused on neutrophils, which shoulder the bulk of responsibility of responding to periodontal insults. Based on the findings of previous studies, they examined the role of two protein receptors: C5aR and Toll-like receptor-2, or TLR2.
      Inoculating mice with P. gingivalis, they found that animals that lacked either of these receptors as well as animals that were treated with drugs that blocked these receptors had lower levels of bacteria than untreated, normal mice. Blocking either of these receptors on human neutrophils in culture also significantly enhanced the cells' ability to kill the bacteria. Microscopy revealed that P. gingivalis causes TLR2 and C5aR to physically come together.
      "These findings suggest that there is some crosstalk between TLR2 and C5aR," Hajishengallis said. "Without either one, the bacteria weren't as effective at colonizing the gums."
      Further experiments in mice and in cultured human neutrophils helped the researchers identify additional elements of how P. gingivalis operates to subvert the immune system. They found that the TLR2-C5aR crosstalk leads to degradation of the protein MyD88, which normally helps clear infection. And in a separate pathway from MyD88, they discovered that P. gingivalis activates the enzyme PI3K through C5aR-TLR2 crosstalk, promoting  and inhibiting neutrophils' ability to phagocytose, or "eat," invading bacteria.
      Inhibiting the activity of either PI3K or a molecule that acted upstream of PI3K called Mal restored the neutrophils' ability to clear P. gingivalis from the gums.
      "P. gingivalis uses this connection between C5aR and TLR2 to disarm and dissociate the MyD88 pathway, which normally protects the host from infection, from the proinflammatory and immune-evasive pathway mediated by Mal and PI3K," Hajishengallis said.
      Not only does the team's discovery open up new targets for periodontitis treatment, it also suggests a bacterial strategy that could be at play in other diseases involving dysbiosis.
      http://medicalxpress.com/news/2014-06-gum-disease-bacteria-immune.html