"In molecular biologist David Sinclair's lab at Harvard Medical School, old mice are growing young again," reports CNN: Using proteins that can turn an adult cell into a stem cell, Sinclair and his team have reset aging cells in mice to earlier versions of themselves. In his team's first breakthrough, published in late 2020, old mice with poor eyesight and damaged retinas could suddenly see again, with vision that at times rivaled their offspring's. "It's a permanent reset, as far as we can tell, and we think it may be a universal process that could be applied across the body to reset our age," said Sinclair, who has spent the last 20 years studying ways to reverse the ravages of time. "If we reverse aging, these diseases should not happen. We have the technology today to be able to go into your hundreds without worrying about getting cancer in your 70s, heart disease in your 80s and Alzheimer's in your 90s." Sinclair told an audience at Life Itself, a health and wellness event presented in partnership with CNN. "This is the world that is coming. It's literally a question of when and for most of us, it's going to happen in our lifetimes," Sinclair told the audience.... Sinclair said his lab has reversed aging in the muscles and brains of mice and is now working on rejuvenating a mouse's entire body. The article points out that he's building on research by Japan's Dr. Shinya Yamanaka (which in 2007 won a Nobel prize). But one key caveat: "Studies on whether the genetic intervention that revitalized mice will do the same for people are in early stages, Sinclair said. It will be years before human trials are finished, analyzed and, if safe and successful, scaled to the mass needed for a federal stamp of approval."

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Humble Bee Bio is on a mission to create a biodegradable alternative to plastics by synthesizing the biology of bees. TechCrunch reports: While the New Zealand-based company is still at an early stage -- it's about halfway through its proof of concept -- if Humble Bee is successful, its bioplastics are likely to make it into the sustainable textiles industry. Humble Bee, which just raised $3.2 million (NZD $5 million) in convertible notes as part of its Series A, has been studying the Australian masked bee, a type of solitary bee that doesn't make honey, but does make a nesting material for laying larvae in, which has many plastic-like properties. "It's resistant to acids and bases. It's hydrophobic, it's waterproof, it's flame retardant, it's stable up to 240 degrees Celsius," Ryan Graves, Humble Bee's chief technology officer, told TechCrunch. "The idea is, how do we recreate this?" The team is using a synthetic biology approach that involves going into the bee's genetic code and identifying the genes and proteins responsible for the nesting material. Humble Bee has extracted the code and is trying to recreate it in the laboratory. Next, the company will attempt to synthesize plastic-like materials, focusing on four different types of biomaterials that can be turned into fibers and finishing for fabrics. Humble Bee is aiming for anywhere from March to June 2023 to prove out the concept, at which point the team hopes to scale production using industrial-scale fermentation. "There's a degree of exploration still to go on," said Graves, "The processes are time-intensive and they are challenging. Getting going from code to protein is usually a 12-month process, and then we need to scale it up to get hundreds of grams of the stuff out."

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An anonymous reader quotes a report from The Guardian: The building of the world's largest bioreactors to produce cultivated meat has been announced, with the potential to supply tens of thousands of shops and restaurants. Experts said the move could be a "gamechanger" for the nascent industry. The US company Good Meat said the bioreactors would grow more than 13,000 tons of chicken and beef a year. It will use cells taken from cell banks or eggs, so the meat will not require the slaughter of any livestock. There are about 170 companies around the world working on cultured meat, but Good Meat is the only company to have gained regulatory approval to sell its product to the public. It began serving cultivated chicken in Singapore in December 2020. The creation of Good Meat's 10 new bioreactors is under way, the company says, each of which has a capacity of 250,000 liters and will stand four stories tall, far bigger than any constructed to date. The US site for the facility is due to be finalized within three months and operational in late 2024, reaching 11,800 tons a year by 2026 and 13,700 tons by 2030. The bioreactors are being manufactured as part of an agreement with ABEC, a leading bioprocess equipment manufacturer, which is also making a 6,000-liter bioreactor for Good Meat's Singapore site -- this is scheduled to begin production in early 2023 and will itself be the biggest cultured meat bioreactor installed to date. Cultivated meat has not yet been approved for sale by the US Food and Drug Administration. "Weâ(TM)ve submitted our application," said Josh Tetrick, the chief executive of Good Meatâ(TM)s parent company, Eat Just. "Weâ(TM)ve found the agency to be fully engaged, asking all the questions youâ(TM)d expect, from cell identification to final product. Weâ(TM)d prefer not to try to predict if and when [approval] will occur." Tetrick also said the company had produced a cell growth serum that does not require the use of bovine fetuses, which were previously widely used.

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An anonymous reader quotes a report from The Guardian: Scientists have created genetically edited tomatoes, each containing as much provitamin D3 -- the precursor to vitamin D -- as two eggs or a tablespoon of tuna. Outdoor field trials of the tomatoes are expected to begin in the UK next month, and if successful, could provide an important new dietary source of vitamin D. The tomato plants were created by making tiny changes to an existing tomato gene using an editing technique called Crispr-Cas9. "It's like a pair of molecular tweezers, which you can use to precisely snip out a very small fragment of the gene to enhance a desirable trait in plants a lot quicker than traditional breeding process, and without introducing any foreign DNA from other species," said Jie Li at the John Innes Centre in Norwich, who led the research. In this case, their focus was an enzyme found in tomato plants that normally converts provitamin D3 into cholesterol. By altering this enzyme, the researchers managed to block this pathway, meaning provitamin D3 accumulated in the tomatoes' fruits and leaves. They calculated that the amount of provitamin D3 in one tomato fruit -- if converted to vitamin D3 -- would be equivalent to levels present in two medium-sized eggs or 28 grams of tuna. To convert this into active vitamin D3, the fruit would still need to be exposed to UVB light, or they could potentially be grown outdoors, something the researchers plan to test in upcoming field trials. The research was published in Nature Plants. "Unlike GMOs, the tomato plants do not contain genes from other organisms and could theoretically have been created through selective breeding -- albeit much more slowly," notes the Guardian. Therefore, they could be allowed under a proposed genetic technology (precision breeding) bill aimed to allow gene-edited plants to be treated differently to genetically modified organisms (GMOs).

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The BBC reports on "the next generation of genetic modification technology" — which goes beyond simply introducing a "lab-tweaked gene" into an organism. Instead it introduces a "gene drive" — a lab-tweaked gene "that targets and removes a specific natural gene." if an animal (parent A) that contains a gene drive mates with one that doesn't (parent B), then in the forming embryo that starts to combine their genetic material, parent A's gene drive immediately gets to work. It recognises the natural gene version of itself in the opposite chromosome from parent B, and destroys it, by cutting it out of the DNA chain. Parent B's chromosome then repairs itself — but does so, by copying parent A's gene drive. So, the embryo, and the resulting offspring, are all but guaranteed to have the gene drive, rather than a 50% chance with standard GM — because an embryo takes half its genes from each parent. Gene drives are created by adding something called Crispr, a programmable DNA sequence, to a gene. This tells it to target the natural version of itself in the DNA of the other parent in the new embryo. The gene drive also contains an enzyme that does the actual cutting. It is hoped that gene drives can be used to greatly reduce the numbers of malarial mosquitos, and other pests or invasive species.... One organisation at the forefront of this is Target Malaria, which has developed gene drives that stop mosquitos from producing female offspring. This is important for two reasons — only the females bite, and without females, mosquito numbers will plummet. The core aim is to greatly reduce the number of people who die from malaria — of which there were sadly 627,000 in 2020, according to the World Health Organization. It could also slash the economic impact of the disease. With 241 million cases in 2020, mostly in Africa, malaria is estimated to cost the continent $12bn (£9.7bn) in reduced economic output every year.... One of the world's pioneering developers of gene drives is US biologist Kevin Esvelt, an assistant professor at Massachusetts Institute of Technology. He first came up with the technology back in 2013.... Prof Esvelt adds that this technology is being provided by something called "daisy chain". This is where a gene drive is designed to become inert after a few generations. Or halving its spread every generation until it eventually stops. Using this technology he says it is possible to control and isolate the spread of gene drives. "A town could release GM organisms with its boundaries to alter the local population [of a particular organism] while minimally affecting the town next door," he says. The technology has not been authorized for use "in the wild," the article points out. But there are currently no bans on laboratories researching it.

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An anonymous reader quotes a report from the Guardian: Scientists have developed a blood test that can predict whether someone is at high risk of a heart attack, stroke, heart failure or dying from one of these conditions within the next four years. The test, which relies of measurements of proteins in the blood, has roughly twice the accuracy of existing risk scores. It could enable doctors to determine whether patients' existing medications are working or whether they need additional drugs to reduce their risk. It could also be used to hasten the development of new cardiovascular drugs by providing a faster means of assessing whether drug candidates are working during clinical trials. The test is already being used in four healthcare systems within the US and [...] it could be introduced to the UK in the near future. [Researchers] used machine learning to analyze 5,000 proteins in blood plasma samples from 22,849 people and identify a signature of 27 proteins that could predict the four-year likelihood of heart attack, stroke, heart failure or death. When validated in 11,609 individuals, they found their model was roughly twice as good as existing risk scores, which use a person's age, sex, race, medical history, cholesterol and blood pressure to assess their likelihood of having a cardiovascular event. The results were published in Science Translational Medicine. Importantly, the test can also accurately assess risk in people who have previously had a heart attack or stroke, or have additional illnesses, and are taking drugs to reduce their risk, which is where existing risk prediction scores tend to fall down.

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"Researchers in the United Kingdom have developed an autonomous, snakelike robot designed to slither down human lungs into places that are difficult for medical professionals to reach," reports the Washington Post. The tool "could improve the detection and treatment of lung cancer and other pulmonary diseases." In a medical paper released in the journal of Soft Robotics last week, scientists from the University of Leeds unveiled a new "magnetic tentacle robot," which is composed of magnetic discs and is roughly 2 millimeters thick — about double the size of a ballpoint pen tip — and less than a-tenth-of-an-inch long. In the future, the robot's use could be expanded to help doctors better, and more thoroughly, investigate other organs, such as the human heart, kidney or pancreas, they said.... The robot is still 5 to 10 years away from showing up in a clinical setting, researchers said, but the device comes on the heels of a fleet of other robotic innovations allowing doctors the ability to better scan a patient's lungs for cancerous tissue. They are designed to ease a task doctors have long struggled with: reaching the inner recesses of the human body, for diagnostic and treatment purposes, without causing damage or using invasive procedures.... [I]ts smaller size and magnetic composition would allow it to shape-shift more easily and better navigate the intricate shape of a lung's network of airways, which can look like a tree.... Once at its desired location, the robot could ultimately have the capability to take a tissue sample or deliver a clinical treatment.... Nitish V. Thakor, a professor of biomedical engineering at Johns Hopkins University, said the autonomous robot is "very novel and interesting technology" that could become potentially useful in areas outside the lungs, most notably the heart. The device's autonomous capability is its unique factor, he said, and has the capability to change invasive surgeries. "I can imagine a future," he said, "where a full [cancer-screening] CAT scan is done of the lungs, and the surgeon sits down on a computer and lays out this navigation path of this kind of a snake robot and says: 'Go get it.' "

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An anonymous reader quotes a report from New Atlas: One of the first products made using a novel animal-free egg white is now available in the United States. The unique macarons are the first to be made with an egg white protein that comes from engineered yeast, designed to be indistinguishable from what is found in chicken eggs. The Every Company, founded in 2014 under the name Clara Foods, is one of several food technology companies working to create real animal-free proteins using a method called precision fermentation. The idea behind the process is to break down certain animal products, such as milk and eggs, to their molecular components and then use microorganisms to produce those components. Earlier this year the first cow-free dairy milk using this method hit supermarket shelves in the United States. That product was created using whey proteins from engineered fungus, while other companies are working on similar dairy products using engineered yeast to produce the desired milk proteins. The Every Company has spent the last few years focusing on using the same technique to produce chicken-free egg whites, working with engineered yeast to produce proteins found in egg whites. The company has not disclosed the specific combination of proteins used to create its final egg white product, however it is likely ovalbumin -- the primary protein component in egg whites -- plays a strong role in the recipe. Arturo Elizondo, CEO of Every Company, said the new egg white product functions exactly like a chicken-derived egg white. It whips, aerates and bakes in ways identical to traditional egg whites, and the company has teamed up with San Francisco-based bakery Chantal Guillon to launch the product in a line of iconic French macarons. The chicken-free egg white is the third animal-free product created by the Every Company. Its first fully commercialized product was an animal-free pepsin, launched in early 2021.

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On Saturday CNBC published a remarkable headline. "Stem cells may finally offer a cure for Type 1 diabetes." There are 537 million people around the world living with diabetes. And that number is growing.... But over the past 20 years, significant advancements in stem cell research and therapies have revealed promising methods of creating new insulin-making cells, which are needed to cure Type 1 diabetes. Biotech company Vertex Pharmaceuticals recently began a clinical trial where it plans to treat 17 participants who have Type 1 diabetes with new insulin-making cells derived from stem cells. The first patient in the trial, Brian Shelton, has had positive results. After 150 days, Shelton was able to reduce the amount of insulin he injects by 92%. Other global companies are also working to cure diabetes, such as ViaCyte, CRISPR, and Novo Nordisk, one of the biggest insulin manufacturers in the world. In CNBC's 20-minute video, a VP/disease area executive from Vertex Pharmaceuticals explains that diabetes is "one of the few diseases where a single cell type is destroyed or missing" — the pancreas cell that produces insulin. So they're exploring "the idea that if you could create those cells and replace them, you can really address the underlying causal biology of the disease directly." CNBC also spoke to Brian Shelton, the trial's first patient, who's been a Type 1 diabetic for 44 years, and whose pancreas suddenly started producing insulin again. "Now my body does it all on its own," Shelton says. The news was especially surprising, CNBC reports, because "as the first person in the trial, Shelton received only half of the anticipated dose to ensure it was safe." One researcher they spoke to even predicts that biological solutions will compete with "ongoing efforts to use nanotechnology to miniaturize all the hardware necessary to do this," and that within the next 3 to 5 years patients will finally have the option of "something that is really Cadillac." And Aaron Kowalski, CEO of the nonprofit Juvenile Diabetes Research Foundation, tells CNBC, "I am fully convinced that I will walk away from my insulin pump and continuous glucose monitor in my lifetime, and I would be disappointed if it wasn't in this decade." CNBC's report concludes, "For diabetics who want a cure that requires no additional treatment, it may no longer be a question of if, but a matter of when."

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An anonymous reader quotes a report from NewAtlas: A new kind of milk will soon hit US shelves but it isn't some plant-based product designed to resemble dairy milk. Instead it is made from whey proteins produced by microflora engineered to spit out exactly the same proteins found in milk from a cow. The unique cow-free milk is the first product from Betterland foods, a new company looking to create novel and sustainable food products. Betterland is working on the cow-free milk with Perfect Day, a company formed in 2014 by two vegans looking to find a way to produce tastier animal-free dairy products. Perfect Day's big innovation was identifying whey protein as the key element in dairy products that could only be produced by an animal. Every other element could be found elsewhere. So Perfect Day scientists engineered a type of fungus to produce cow whey proteins through a process called precision fermentation. Creating a cow-free whey protein is only the first step in the journey to getting novel animal-free dairy products to supermarket shelves. A series of ice creams using the whey proteins were the first products using Perfect Day's proteins to reach commercial shelves, but according to Ryan Pandya, co-founder of Perfect Day, a cow-free dairy milk was always the main goal. "The two new products are a whole milk and an extra creamy milk," adds the report. "The milk contains eight grams of protein and has 67 percent less sugar than conventional cow milk. It is also lactose and cholesterol free." While the cow-free milk "will likely still trigger allergic responses" for individuals allergic to dairy, the company argues this new type of milk may be vegan friendly because their whey protein technically isn't an animal product.

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New submitter blackprint writes: The City of Austin released a memo saying that Samsung released as much as 763,000 gallons of sulfuric acid waste into a Northeast Austin creek over a period as long as 106 days. They confirmed the leak has stopped, but no fish or macro invertebrates survived in the impacted area. They don't know if there are any long-term impacts, but pH levels in the area have returned close to normal. According to the memo, "Public access to this area is limited, and there are no nearby parks." They have not stated the cause of the spill. "Spill investigators and scientists took a look at the area Jan. 18-19 and saw iron staining in the tributary channel consistent with a low pH environment," reports local news station KXAN, citing the memo. "WPD says it was in this tributary stretch from the Samsung plant to the main branch of Harris Branch Creek that WPD staff found no surviving aquatic life, including fish."

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After deliberating for more than 40 hours over six days, jurors in the Elizabeth Holmes criminal trial have found Holmes guilty on four of 11 charges of defrauding the company's investors and patients. She was found not guilty on four counts. NPR reports: When the verdict was read, Holmes had no visible reaction. She sat masked in the courtroom and later hugged members of her family in the front row of the court. Holmes could face up to 20 years in prison, although legal experts say her sentence is likely to be less than that. During the nearly four-month federal trial in San Jose, jurors heard from over 30 witnesses called by prosecutors. Together, they painted Holmes as a charismatic entrepreneur who secured hundreds of millions of dollars in investment for a medical device that never delivered on her promises. When Theranos' technology fell short, the government argued, Holmes covered it up and kept insisting that the machines would transform how diseases are diagnosed through blood tests. The jury's decision followed seven days of deliberations. Still, the jury could not reach a unanimous decision on three charges, which will be resolved at a later date.. Holmes took the witness stand for more than 20 hours to defend herself. She accused her ex-boyfriend and former deputy at Theranos, Ramesh "Sunny" Balwani, of sexual abuse, saying that clouded her sense of judgement. Balwani faces a separate fraud trial in the same court in February. Holmes also showed remorse on the stand. She said she wished she had handled some key business matters differently. But she blamed others for the downfall of Theranos. She said lab directors whom she had trusted were the ones closest to the technology. And she said Balwani, not her, oversaw the company's financial forecasts, which were later discovered to be grossly inflated. Yet the government offered evidence that Holmes had an iron grip on Theranos' operations. Prosecutors argued she did not stop -- and even helped spread -- falsehoods about the company that misled investors into pouring millions into the startup. Theranos' value, once estimated at more than $9 billion, was ultimately squandered.

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A sugar additive used in several foods could have helped spread a seriously dangerous superbug around the US, according to a 2018 study. ScienceAlert reports: The finger of blame is pointed squarely at the sugar trehalose, found in foods such as nutrition bars and chewing gum. If the findings are confirmed, it's a stark warning that even apparently harmless additives have the potential to cause health issues when introduced to our food supply. In this case, trehalose is being linked with the rise of two strains of the bacterium Clostridium difficile, capable of causing diarrhea, colitis, organ failure, and even death. The swift rise of the antibiotic-resistant bug has become a huge problem for hospitals in recent years, and the timing matches up with the arrival of trehalose. "In 2000, trehalose was approved as a food additive in the United States for a number of foods from sushi and vegetables to ice cream," said one of the researchers, Robert Britton from the Baylor College of Medicine in Texas, back in January 2018. "About three years later the reports of outbreaks with these lineages started to increase. Other factors may also contribute, but we think that trehalose is a key trigger." The C. difficile lineages Britton is referring to are RT027 and RT078. When the researchers analysed the genomes of these two strains, they found DNA sequences that enabled them to feed off low doses of trehalose sugar very efficiently. In fact, these particular bacteria need about 1,000 times less trehalose to live off than other varieties of C. difficile, thanks to their genetic make-up. [...] It's still not certain that trehalose has contributed to the rise of C. difficile, but the study results and the timing of its approval as an additive are pretty compelling. More research will now be needed to confirm the link. According to figures from the CDC, "C. difficile was responsible for half a million infections across the year and 29,000 deaths within the first 30 days of diagnosis," adds ScienceAlert. The findings were published in the journal Nature.

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Slashdot reader sciencehabit quotes Science magazine: In his 1972 Nobel Prize acceptance speech, American biochemist Christian Anfinsen laid out a vision: One day it would be possible, he said, to predict the 3D structure of any protein merely from its sequence of amino acid building blocks. With hundreds of thousands of proteins in the human body alone, such an advance would have vast applications, offering insights into basic biology and revealing promising new drug targets. Now, after nearly 50 years, researchers have shown that artificial intelligence (AI)-driven software can churn out accurate protein structures by the thousands—an advance that realizes Anfinsen's dream and is Science's 2021 Breakthrough of the Year. Protein structures could once be determined only through painstaking lab analyses. But they can now be calculated, quickly, for tens of thousands of proteins, and for complexes of interacting proteins. "This is a sea change for structural biology," says Gaetano Montelione, a structural biologist at Rensselaer Polytechnic Institute. David Baker, a University of Washington, Seattle, computational biochemist who led one of the prediction projects, adds that with the bounty of readily available structures, "All areas of computational and molecular biology will be transformed."

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fahrbot-bot shares a report from Phys.Org: A research team at the University of Wisconsin-Madison has identified a new way to convert ammonia to nitrogen gas through a process that could be a step toward ammonia replacing carbon-based fuels. The discovery of this technique, which uses a metal catalyst and releases -- rather than requires -- energy, was reported Nov. 8 in Nature Chemistry and has received a provisional patent from the Wisconsin Alumni Research Foundation. The scientists were excited to find that the addition of ammonia to a metal catalyst containing the platinum-like element ruthenium spontaneously produced nitrogen, which means that no added energy was required. Instead, this process can be harnessed to produce electricity, with protons and nitrogen gas as byproducts. In addition, the metal complex can be recycled through exposure to oxygen and used repeatedly, all a much cleaner process than using carbon-based fuels. "We figured out that, not only are we making nitrogen, we are making it under conditions that are completely unprecedented," says Berry, who is the Lester McNall Professor of Chemistry and focuses his research efforts on transition metal chemistry. "To be able to complete the ammonia-to-nitrogen reaction under ambient conditions -- and get energy -- is a pretty big deal." Ammonia has been burned as a fuel source for many years. During World War II, it was used in automobiles, and scientists today are considering ways to burn it in engines as a replacement for gasoline, particularly in the maritime industry. However, burning ammonia releases toxic nitrogen oxide gases. The new reaction avoids those toxic byproducts. If the reaction were housed in a fuel cell where ammonia and ruthenium react at an electrode surface, it could cleanly produce electricity without the need for a catalytic converter.

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AltMachine shares a report from Phys.Org: Chinese scientists recently reported a de novo route for artificial starch synthesis from carbon dioxide (CO2) for the first time. Relevant results were published in Science on Sept. 24. The new route makes it possible to produce starch, a major component of grains, by industrial manufacturing instead of traditional agricultural planting and opens up a new technical route for synthesizing complex molecules from CO2. The artificial route can produce starch from CO2 with an efficiency 8.5-fold higher than starch biosynthesis in maize, suggesting a big step towards going beyond nature. It provides a new scientific basis for creating biological systems with unprecedented functions. "If the overall cost of the process can be reduced to a level economically comparable with agricultural planting in the future, it is expected to save more than 90% of cultivated land and freshwater resources," said MA Yanhe, corresponding author of the study. In addition, it would also help to avoid the negative environmental impact of using pesticides and fertilizers, improve human food security, facilitate a carbon-neutral bioeconomy, and eventually promote the formation of a sustainable bio-based society.

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An anonymous reader quotes a report from Ars Technica: Engineers at Columbia University [...] figured out how to simultaneously 3D-print and cook layers of pureed chicken, according to a recent paper published in the journal npj Science of Food. [...] The scientists purchased raw chicken breast from a local convenience store and then pureed it in a food processor to get a smooth, uniform consistency. They removed any tendons and refrigerated the samples before repackaging them into 3D-printing syringe barrels to avoid clogging. The cooking apparatus used a high-powered diode laser, a set of mirror galvanometers (devices that detect electrical current by deflecting light beams), a fixture for custom 3D printing, laser shielding, and a removable tray on which to cook the 3D-printed chicken. "During initial laser cooking, our laser diode was mounted in the 3D-printed fixture, but as the experiments progressed, we transitioned to a setup where the laser was vertically mounted to the head of the extrusion mechanism," the authors wrote. "This setup allowed us to print and cook ingredients on the same machine." They also experimented with cooking the printed chicken after sealing it in plastic packaging. The results? The laser-cooked chicken retained twice as much moisture as conventionally cooked chicken, and it shrank half as much while still retaining similar flavors. But different types of lasers produced different results. The blue laser proved ideal for cooking the chicken internally, beneath the surface, while the infrared lasers were better at surface-level browning and broiling. As for the chicken in plastic packaging, the blue laser did achieve slight browning, but the near-infrared laser was more efficient at browning the chicken through the packaging. The team was even able to brown the surface of the packaged chicken in a pattern reminiscent of grill marks. "Millimeter-scale precision allows printing and cooking a burger that has a level of done-ness varying from rare to well-done in a lace, checkerboard, gradient, or other custom pattern," the authors wrote. "Heat from a laser can also cook and brown foods within a sealed package... [which] could significantly increase their shelf life by reducing their microbial contamination, and has great commercial applications for packaged to-go meals at the grocery store, for example." To make sure the 3D-printed chicken still appealed to the human palate, the team served samples of both 3D-printed laser cooked and conventionally cooked chicken to two taste testers. It's not a significant sample size, but both taste testers preferred the laser-cooked chicken over the conventionally cooked chicken, mostly because it was less dry and rubbery and had a more pleasing texture. One tester was even able to identify which sample was the laser-cooked chicken and did note a slight metallic taste from the laser heating.

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Impossible Foods' latest meatless product is set to hit tables from Thursday: plant-based pork that claims to be tastier and healthier than the real deal. CNBC reports: The ground pork product will first be available in restaurants in the U.S., Hong Kong and Singapore, with further plans for retail expansion in those markets in the coming months. It marks the California-based company's third commercial launch after ground beef and chicken nuggets as it seeks to solidify its position in the growing plant-based protein space. Speaking in a first-on interview ahead of the launch, Impossible Foods' president Dennis Woodside told CNBC's "Squawk Box Asia" that the pork alternative could beat the real deal in both taste and nutritional value. "Pig typically isn't regarded as a healthy product, but here you have a substitute that tastes just as good but is actually better for you," he said. According to the company, the product -- which is made primarily from soy -- provides the same amount of protein as its traditional meat counterpart, but with no cholesterol, one-third less saturated fat, and far fewer calories. Meantime, in a recent blind taste test conducted by Impossible Foods, it found that the majority (54%) of Hong Kong consumers said they preferred the meatless pork product.

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"A CRISPR-Cas9 gene editing technology that has shown promise in clearing HIV from mice is headed into human testing," reports Fierce Biotech: We don't like to throw the word "cure" around here. But Excision BioTherapeutics thinks the therapy could replace standard-of-care retroviral therapy, which keeps HIV from replicating but does not remove it from the body. That means patients stay on the treatment, which can cause serious side effects and affect quality of life. Now with the start of human testing, the real path to see if this new and lauded tech can accomplish this really begins. HIV integrates its genetic material into the genome of a host cell, meaning available therapies just can't remove it. A team of scientists at Temple University and the University of Nebraska Medical Center managed to remove the virus completely from mice during preclinical testing using a combination of CRISPR and antiretroviral therapy. They also found no adverse events that could be linked to the therapy in the study, published back in 2019... EBT-101 has since been tested in nonhuman primates, which showed it reached every tissue in the body where HIV reservoirs reside. Excision licensed the therapy from the universities with a goal of moving it into clinical trials. Now, the FDA is on board. The biotech plans to initiate a phase 1/2 clinical trial later this year, according to the statement. The technology used by Excision was licensed from the lab of famed CRISPR pioneer Jennifer Doudna. The company is also working on similar treatments for other viruses, including herpes and hepatitis B.

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"Thanks to a breakthrough in RNA manipulation, crop scientists have developed new potato and rice varieties with higher yields and increased drought tolerance," reports UPI: By inserting a gene responsible for production of a protein called FTO, scientists produced bigger rice and potato plants with more expansive root systems. In experiments, the plants' longer roots improved their drought resistance. Test results — detailed Thursday in the journal Nature Biotechnology — showed the RNA-manipulated plants also improved their rate of photosynthesis, boost yields by as much as 50 percent... In the lab, the manipulated rice plants grew at three times their normal rate. In the field, the rice plants increased their mass by 50 percent. They also sprouted longer roots, increased their photosynthesis rate and produced larger yields. When they repeated the experiments with potato plants, the researchers got similar results, suggesting the new gene manipulation method could be used to bolster a variety of crops. The researchers hope this could help crops survive climate change, and even prevent forests from being cleared for food production, according to the article. And one of the study's co-authors adds "This really provides the possibility of engineering plants to potentially improve the ecosystem as global warming proceeds."

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