Grab your pumpkin spiced latte and apple cider donuts, as we discuss this week's science news on this beautiful autumnal day. Interestingly, our two top stories this week are related to dietary issues. First up, was a story from investigators at the University of California, San Francisco, and Harvard University, who provided evidence for the first time that eating raw vs. cooked food can have a fundamental impact on the microbial communities that naturally live in the gut. The researchers suggested that their results could have implications for strategies to optimize microbial health and provide new insights into how cooking may have altered the evolution of the gut microbiome.
Subsequently, researchers based at the Joslin Diabetes Center in Boston presented new data that described how high levels of fructose in the diet inhibit the liver's ability to metabolize fat properly. Curiously, the scientists noticed that his effect is observed when a high-fat diet is supplemented by fructose—but not glucose. The authors noted that this contrasts the impact of adding more glucose to the diet, which promotes the liver's ability to burn fat, and therefore actually makes for a healthier metabolism.
Pushing away from the dinner table, we focus our scientific attention onto cancer and a new study from researchers at Arizona State University's Biodesign Institute which reports on the identification of more than 200,000 cancer neoantigens, which could feasibly lead to the development of broad-spectrum cancer vaccines, as well as tumor type-specific treatments or patient-personalized vaccines.
Finally, we have an exclusive story from GEN's senior correspondent Julianna LeMieux, PhD. Dr. LeMieux took a deep dive into genomics' potential next technological boom—artificial intelligence (AI). Speaking with top investigators such as Eric Topol, MD at Scripps and Heidi Rehm, PhD at Massachusetts General Hospital, Dr, LeMieux set out to explore how precision medicine plans to move forward on the back AI knowledge. It is a fascinating and insightful read that will make any autumn day feel a bit crisper!
pov: 首次有证据表明，进食生/熟食物会对天然生活在肠道中的微生物群落产生根本性影响。 研究人员建议，他们的研究结果可能对优化微生物健康的策略有影响，并为烹饪如何改变肠道微生物组的进化提供新见解。
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A LOOK AHEAD
Jeffrey S. Buguliskis, PhD, Technical Editor
Grab your pumpkin spiced latte and apple cider donuts, as we discuss this week's science news on this beautiful autumnal day. Interestingly, our two top stories this week are related to dietary issues. First up, was a story from investigators at the University of California, San Francisco, and Harvard University, who provided evidence for the first time that eating raw vs. cooked food can have a fundamental impact on the microbial communities that naturally live in the gut. The researchers suggested that their results could have implications for strategies to optimize microbial health and provide new insights into how cooking may have altered the evolution of the gut microbiome.
Subsequently, researchers based at the Joslin Diabetes Center in Boston presented new data that described how high levels of fructose in the diet inhibit the liver's ability to metabolize fat properly. Curiously, the scientists noticed that his effect is observed when a high-fat diet is supplemented by fructose—but not glucose. The authors noted that this contrasts the impact of adding more glucose to the diet, which promotes the liver's ability to burn fat, and therefore actually makes for a healthier metabolism.
Pushing away from the dinner table, we focus our scientific attention onto cancer and a new study from researchers at Arizona State University's Biodesign Institute which reports on the identification of more than 200,000 cancer neoantigens, which could feasibly lead to the development of broad-spectrum cancer vaccines, as well as tumor type-specific treatments or patient-personalized vaccines.
Finally, we have an exclusive story from GEN's senior correspondent Julianna LeMieux, PhD. Dr. LeMieux took a deep dive into genomics' potential next technological boom—artificial intelligence (AI). Speaking with top investigators such as Eric Topol, MD at Scripps and Heidi Rehm, PhD at Massachusetts General Hospital, Dr, LeMieux set out to explore how precision medicine plans to move forward on the back AI knowledge. It is a fascinating and insightful read that will make any autumn day feel a bit crisper!
更多我的博客文章>>> 进食生/熟食物会对天然生活在肠道中的微生物群落 richest CAS, so what? Mohandas Gandhi controversy 《绒花 + 妹妹找哥泪花流》- 电视剧《桐柏英雄》， 如果您要是煳弄我们，总理，再过三年您也会饿死
“...the researchers partnered with a professional chef—also a Harvard graduate student..."
里面是一个简介，介绍三个事情。
第一篇文章通过老鼠实验证明，生吃肉对肠道微生物群落的影响不大， 但是生吃富含淀粉的根茎类植物会有比较大的影响。主要是因为烹饪缩短淀粉在体内代谢吸收的距离和速度，是否能到到大肠，而且烹饪也降低食物的生物活性从而影响肠道微生物群落。另外文章“暗示”吃生的食物能让老鼠减肥减重，至于人类实验似乎也对微生物群落有影响。
总之，生吃大法好。
请举例，什么是可以生吃的？
你可别真的开始生吃了，危险！
红薯好像有生吃的，其他淀粉类食物没听说过。 生吃比较难消化，而且有霉菌中毒的风险。
至于结论是否适用于人类，或者熟食对人类肠胃微生物环境的影响，又是新的课题了
。