Category Biology/Biotechnology

Brains of Endurance Trainers Communicate with Muscles Differently than Strength Trainers/Sedentary Individuals

While it is not immediately clear why the communication between the brain and muscle was different as a result of different types of exercise, it offers leads for new means of research into neuromechanical differences in muscle function, muscle performance, muscle stiffness and other areas.

A University of Kansas study shows that the communication between the brain and quadriceps muscles of people who take part in endurance training, such as running long distances, is different than those who regularly took part in resistance training and those who were sedentary. The findings may offer clues to the type of physical activity humans are most naturally suited to.

Assistant Prof Trent Herda and Postdoc student Michael Trevino conducted studies in which they measured muscle responses of 5 peo...

Read More

Major Breakthrough in Understanding Alzheimer’s Disease

A human donor Alzheimer's disease brain tissue stained with an agent called 'congo-red', which allows for the visualization of amyloid-beta plaques (red) in the brain and surrounding blood vessels. Blue stains show the nuclei of the cells in the brain. Credit: Dr Matthew Campbell, 2015

A human donor Alzheimer’s disease brain tissue stained with an agent called ‘congo-red’, which allows for the visualization of amyloid-beta plaques (red) in the brain and surrounding blood vessels. Blue stains show the nuclei of the cells in the brain. Credit: Dr Matthew Campbell, 2015

Researchers believe that periodic clearance of a specific protein across the blood brain barrier could hold tremendous potential for new therapies. Scientists at Trinity College Dublin have shed light on a fundamental mechanism underlying the development of Alzheimer’s disease, which could lead to new forms of therapy for those living with the condition.

Alzheimer’s disease is characterized, in part, by the build-up of a small protein (‘amyloid-beta’) in the brains of patients...

Read More

Forever Young? A Barrier against Brain Stem Cell Aging

The stem cells asymmetrically segregate damaged proteins (red) between the mother and the daughter cells (on the left: DNA grey). Responsible for this is a diffusion barrier. The strength of the barrier weakens with advancing age. This leads to reduced asymmetry of damaged protein segregation (on the right). Credit: UZH

The stem cells asymmetrically segregate damaged proteins (red) between the mother and the daughter cells (on the left: DNA grey). Responsible for this is a diffusion barrier. The strength of the barrier weakens with advancing age. This leads to reduced asymmetry of damaged protein segregation (on the right). Credit: UZH

Neural stem cells generate new neurons throughout life in the mammalian brain. However, with advancing age the potential for regeneration in the brain dramatically declines. Scientists of the University of Zurich now identified a novel mechanism of how neural stem cells stay relatively free of aging-induced damage. A diffusion barrier regulates the sorting of damaged proteins during cell division.

Barriere

Dividing neural stem cells (outlined with a white line) establish a diffusion...

Read More

Beta-Glucan-enriched Pasta Boosts Good Gut Bacteria, Reduces Bad Cholesterol

betaGlucan-Enriched Pasta Boosts Good Gut Bacteria, Reduces Bad Cholesterol - Goog_2015-09-18_14-37-41

People fed beta-glucan-enriched pasta for 2 months showed increased populations of beneficial bacteria in their intestinal tracts, and reduced populations of non-beneficial bacteria. They also showed reduced LDL (bad) cholesterol. This work is part of a broad effort to identify potential prebiotics – foods that could encourage the growth of health-promoting bacteria in the gastrointestinal tract.

β-glucans are healthy fibers that humans cannot digest, but that can be digested by some species of our gut bacteria. They are special types of sugars that are found in the cell walls of certain microbes, as well as in oats and barley...

Read More