Fight Aging! Newsletter, December 10th 2018

In conclusion, this is the first report to show that pyroptotic cell death occurs in the aging brain and that the inflammasome can be a viable target to decrease the oxidative stress that occurs as a result of aging. Reducing Levels of Protein Manufacture Slows Measures of Aging in Nematodes https://www.fightaging.org/archives/2018/12/reducing-levels-of-protein-manufacture-slows-measures-of-aging-in-nematodes/ Researchers here demonstrate that an antibiotic slows aging in nematode worms, providing evidence for it to work through a reduction in protein synthesis. Beyond a slowing of aging, one of the consequences of calorie restriction is exactly this lower level of protein synthesis, a feature that also appears in a number of other interventions shown to slow aging to some degree in short-lived species. Protein synthesis takes place in structures called ribosomes, and so one branch of the now quite diverse field of aging research that has grown from the investigation of calorie restriction is involved in attempting to understand how changes to ribosomal function can influence aging. The interesting part of the research noted here is thus more the ribosomes and less the antibiotic. Unfortunately, and as a general rule, attempts to replicate aspects of calorie restriction have a much smaller effect in humans than is the case in short-lived species. No significant form of rejuvenation should be expected to emerge from this sort of research. Protein a...
Source: Fight Aging! - Category: Research Authors: Tags: Newsletters Source Type: blogs

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Publication date: January 2020Source: Trends in Food Science &Technology, Volume 95Author(s): Ali Atamaleki, Mohsen Sadani, Amir Raoofi, Ali Miri, Saeed Gharibian Bajestani, Yadolah Fakhri, Zoha Heidarinejad, Amin Mousavi KhaneghahAbstractBackgroundThere is an increasing trend in the consumption of egg on a worldwide scale, however, it can be a source of potentially toxic elements (PTEs) which could threaten the health of consumers.Scope and approachThe related studies on the concentration of PTEs in eggs by databases including PubMed, Scopus, Web of Science and Embase in a global scale were retrieved and following met...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research
In conclusion, Germany shows itself to be only moderately prepared to accept cultured meat.
Source: Meat Science - Category: Food Science Source Type: research
The objective of this study was to investigate the levels of bioactive amines in eight fresh edible commercial mushrooms species. An ion-pair HPLC method with post-column derivatization with o-phthalaldehyde and fluorescence detection was fit for the purpose. Seven out of nine amines were present and levels varied among species. Spermidine was ubiquitous to mushrooms, with highest content in Black Shimeji (12.4 mg/100 g). The levels of spermidine in mushrooms classify them as high polyamines sources, which is valued due to its association with growth, health promotion and antioxidant properties. Agmatine was ...
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research
Publication date: Available online 8 November 2019Source: Food Research InternationalAuthor(s): Rodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Mayanny Gomes da Silva, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro, Mirna Lúcia GiganteAbstractAs an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50 % (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicit...
Source: Food Research International - Category: Food Science Source Type: research
In this study, we examined the possibility of using anionic ɣ-poly-glutamic acid (PGA) and cationic ɛ-poly-L-lysine (PLL) to form polyelectrolyte complexes. Initially, the formation and properties of the complexes were characterized using visual observations, UV-visible spectrophotometry, microelectrophoresis (ζ-potential), and isothermal titration calorimetry (ITC). The impact of pH, ionic strength, temperature, and polymer ratio on complex formation was examined. The electrostatic complexes formed had a 1:4 mass ratio of polyanion-to-polycation at saturation (pH 7.4). The surface potential and aggregation stabilit...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 8 November 2019Source: Food Research InternationalAuthor(s): Rodrigo Rezende Cardoso, Rafaela Oliveira Neto, Carolina Thomaz dos Santos D'Almeida, Talita Pimenta do Nascimento, Carolina Girotto Pressete, Luciana Azevedo, Hercia Stampini Duarte Martino, Luiz Claudio Cameron, Mariana Simões Larraz Ferreira, Frederico Augusto Ribeiro de BarrosAbstractUPLC-QTOF-MSE phenolic profile of kombuchas produced from the fermentation of green tea or black tea at 25°C for 10 days was investigated along with the determination of their antioxidant capacities, antibacterial and antiproliferativ...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 8 November 2019Source: Food Research InternationalAuthor(s): Tao Wu, Yufang Gao, Junyu Hao, Jieting Geng, Jiaojiao Zhang, Jinjin Yin, Rui Liu, Wenjie Sui, Lingxiao Gong, Min ZhangAbstractThe present study investigated the anti-obesity effects and its mechanism of capsanthin (CAP) in high-fat diet-induced obese C57BL/6J mice. Compared with untreated mice on a high-fat diet for 12 weeks, CAP at 200 mg kg-1 reduced the body weight by 27.5%, significantly reversed glucose tolerance, effectively decreased the serum triglycerides, total cholesterol, low-density lipoprotein cholesterol, and trim...
Source: Food Research International - Category: Food Science Source Type: research
In this study we adopted a combined DNA-based approach to verify the identity of the declared species in five categories of commercial insect-based products (mt COI DNA barcoding) and to characterize plant declared ingredients or contaminants (nu ITS2 DNA metabarcoding) with particular attention to putative elements of allergenic concern belonging, for example to the insect rearing substrate. Moreover, the same approach has been used to assess its sensitivity to cases of contamination and counterfeits to insect flour with low cost (and potentially allergenic) vegetable flours like wheat and soybean. Results show the succes...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 31 October 2019Source: Food Research InternationalAuthor(s): Murilo Dias, Cristina Caleja, Carla Pereira, Ricardo C. Calhelha, Marina Kostic, Marina Sokovic, Débora Tavares, Ilton José Baraldi, Lillian Barros, Isabel C.F.R. FerreiraAbstractKiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical compos...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 31 October 2019Source: Food Research InternationalAuthor(s): Nuno Rodrigues, Susana Casal, António M. Peres, Paula Baptista, José Alberto PereiraAbstractMediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv....
Source: Food Research International - Category: Food Science Source Type: research
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