New Northwestern Medicine research published in Nature Communications suggests that a metabolite produced by gut bacteria when they digest dietary fiber can leave a lasting molecular imprint on intestinal cells, promoting immune tolerance and protecting against inflammatory bowel disease-like conditions long after exposure ends.

Yingzi Cong, Ph.D., the Stanley Gradowski Professor of Gastroenterology and a professor of Microbiology-Immunology and Pathology, was the senior and co-corresponding author of the study.

Investigators describe the findings as evidence that beneficial microbial metabolites may be able to “train” the intestinal lining to maintain immune tolerance over time.

“Our laboratory has...

Most electronic memory storage devices require the ability to trap large numbers of electrons for each bit of memory. In an ideal world, however, it would take only one electron. This would reduce space requirements and power consumption for devices. Now, a team in China has realized this goal with an ultrathin device capable of minimizing the stray capacitance that plagued earlier attempts. The new study, published in Science, describes how this novel device has overcome challenges in implementing the single-electron design.

The capacitance problem
In theory, each time an electron is added or removed, it should create a distinct, step-like change in a transistor’s switching volt...

As NASA’s Curiosity rover recently began climbing a Martian valley nicknamed “Valle Grande,” it sent back images that were a familiar sight to mission scientists: honeycomb-like textures called polygonal fractures, each about 1.5–3 inches (4–8 centimeters) across. The mission has spotted small patches of these geometric shapes several times before, but nothing at the scale discovered in Valle Grande.

In a 360-degree panorama that the rover captured on June 19 and 20, the 4,930th and 4,931st Martian days, or sols, of the mission, the polygonal shapes spread in all directions for as far as the rover can see...

Plant-based diets are good for you. They promote gut, immune, metabolic and cardiovascular health, in part by cultivating a diverse community of intestinal bacteria. These benefits have long been known to stem partly from the fiber in plant-based foods, which is processed by our commensal gut bacteria, and the often brightly colored “phytochemicals” plants produce to protect themselves from environmental threats. But much remains to be learned about how exactly the bugs in our bellies process the constituents of vegetables to such salubrious effect.

A pair of studies led by Ludwig Princeton’s Jenna AbuSalim and director Joshua Rabinowitz—one in the Proceedings of the National Academy of Sciences, the other published in Nature Metabolism—shed new lig...