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Researchers chart extensive subterranean microbial world

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Professor Magdalena Osburn removed the samples during a site visit in August.

A former gold mine serves as a gateway to explore microbes deep within the Earth’s crust. If you add up the mass of all the microorganisms that live beneath the Earth’s surface, their combined biomass exceeds the biomass of all life in the oceans. However, because of the difficulty of accessing these depths, this myriad of subterranean organisms remains largely unexplored and poorly understood. Using a repurposed gold mine in the Black Hills of South Dakota as a laboratory, Northwestern University researchers have created the most comprehensive map yet of the elusive and rare microbes that live beneath our feet. In total, the researchers characterized nearly 600 microbial genomes, some of which were new to science. Within this group, most microbes fit into one of two categories, said Magdalena Osburn, a Northwestern geoscientist who led the study. And “maximalists” are ready to greedily grab any resources that may come their way. This study was recently published in the journal environmental microbiology.

This new research not only expands our knowledge of the microbes that live deep underground, but also hints at potential life that may one day be discovered underground. Mars. Because microbes rely on resources in rocks and water that are physically distant from the surface, these organisms could survive buried in Mars’ dusty red depths. “The deep underground biosphere is huge. It’s just a huge space,” said Osburn, an associate professor of Earth and planetary sciences in Northwestern University’s Weinberg College of Arts and Sciences. “We used the mine as a conduit to access a biosphere that is difficult to reach no matter how we approach it. A lot of that comes from understudied groups. DNA, you can understand what kind of creatures live underground and find out what they do. These are organisms that we cannot grow in the laboratory or study in more traditional settings. They are often referred to as “microbial dark matter” because we know so little about them.

For the past 10 years, Osburn and his students have been regularly visiting the former Homestake Mine in Reed, South Dakota, collecting geochemical and microbial samples.Now Sanford Underground Research Facility (SURF)’s deep underground laboratory is home to numerous research experiments across a variety of fields. In 2015, Osburn established his six proving grounds. Mine Deep Microbial Observatorythroughout SURF.

Back in Osburn’s lab at Northwestern University, she and her team sequenced the DNA of the microorganisms held within the samples. Of the approximately 600 genomes characterized, microorganisms represented 50 different phyla and 18 candidate phyla. Osburn discovered that within this diverse microbial community, each lineage, at some point, gravitates toward a life-defining trajectory: becoming a minimalist or a maximalist.
“Some of these strains don’t even have the genes to make their own lipids, which is shocking,” Osburn said. “Because how can you make cells without fat? It’s like humans can’t make all the amino acids. Therefore, by consuming protein, amino acid Something we can’t create on our own. But this is on a more extreme scale. Minimalists are the ultimate specialists and we all work together. There’s a lot to share and no duplicate work

Osburn said these underground microbes may provide clues to what might exist elsewhere as we imagine life beyond Earth. “It’s really exciting to see evidence of microbes operating without us, without plants, without oxygen, without surface atmosphere,” she said. “It’s very likely that this kind of life currently exists deep on Mars or in the icy moon’s oceans. The forms of life tell us what lives elsewhere in the solar system.”
And they also affect our own planet. For example, as industry looks for long-term storage for carbon, many companies are exploring the possibility of injecting it deep underground. As we consider those options, Osburn reminds us not to forget the microbiome.

Reference: “A Metagenomic View of New Microbial and Metabolic Diversity Discovered in the Earth’s Deep Biosphere in DeMMO: Microbial Observatory in South Dakota, USA” by Lily Momper, Caitlin P. Casar, and Magdalena R. Osburn, 2023. November 14th, environmental microbiology.DOI: 10.1111/1462-2920.16543 This research was supported by NASA Exobiology (grant numbers NNH14ZDA001N, NNX15AM086), the David and Lucille Packard Foundation, and the Canadian Institute for the Advancement of Research—Earth 4D.

Source: scitechdaily.com

New molecule developed by researchers to combat antimicrobial resistance – a game-changing antibiotic breakthrough

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Researchers at Maynooth University have used supramolecular chemistry to discover new molecules to fight drug-resistant bacteria. This new discovery suggests a potential new approach to antibiotic development and has important implications for public health.Credit: Ella Mar Studio

Researchers at Maynooth University have developed a new molecule designed to fight drug-resistant bacteria.

An international team including researchers from Maynooth University has developed a new molecule that has the potential to fight drug-resistant bacteria.

Antimicrobial resistance (AMR) is a phenomenon in which bacteria, viruses, fungi, and parasites evolve over time and become immune to drugs. This resistance makes infections more difficult to cure and increases the risk of prolonged illness and death. With predictions that traditional antibiotics will largely lose their effectiveness by 2050 due to rising AMR levels, finding new ways to eradicate bacteria has become a key scientific priority.

Supramolecular chemistry: the key to fighting AMR

The research leveraged the principles of supramolecular chemistry, a niche scientific field that studies interactions between molecules, to achieve the breakthrough. Most importantly, this study discovered a molecule that is efficient at killing bacteria, yet has very low toxicity to healthy human cells.

New research published in prestigious journal chemistry, in conjunction with World AMR Awareness Week, which will be held from November 18th to 24th. This global campaign, run by the World Health Organization, aims to raise awareness and understanding of AMR in the hope of reducing the emergence and spread of drug-resistant infections.

More than 1.2 million people, and likely millions more, died as a direct result of antibiotic-resistant infections in 2019, according to the most comprehensive estimate to date of the global impact of AMR. The research could pave the way for new approaches to tackling the problem, which kills more people each year than HIV/AIDS or malaria.

Luke Brennan, lead researcher in Maynooth University’s Department of Chemistry, said: “We are discovering new molecules and investigating how they bind to anions, negatively charged chemicals that are very important in the context of the biochemistry of life.” It’s laying a fundamental foundation that could help fight a variety of diseases, from cancer to cystic fibrosis.”

A “Trojan horse” approach to resistant bacteria

The study was based on the use of synthetic ion transporters, and the researchers found that the influx of salts (sodium and chloride ions) into bacteria can trigger a series of biochemical events that lead to bacterial cell death. was demonstrated for the first time. Strains of bacteria that are resistant to currently available antibiotics, such as methicillin-resistant Staphylococcus aureus (MRSA).

Study co-author Dr Robert Hermes from the Kathleen Lonsdale Institute for Human Health at Maynooth University said: “This study shows how our approach, a kind of ‘Trojan horse’ that causes salt influx into cells, can be used to effectively kill resistant bacteria. It eliminates bacteria in a way that counters known bacterial resistance methods.”

Bacteria work hard to maintain a stable concentration of ions within their cell membranes, and when this delicate balance is disrupted, normal cell function is wreaked havoc and the cell is no longer viable.

Elms continued, “These synthetic molecules bind to chloride ions, enveloping them in a ‘blanket of fat’ and making them easily soluble in bacterial membranes, taking the ions along with them and allowing them to function normally.” Disturbs the ion balance.” This study is a great example of fundamental knowledge of chemical fundamentals that has implications for an unmet need in human health research. ”

Professor Kevin Kavanagh, microbiologist in Maynooth University’s School of Biology, commented: This research is an example of chemists and biologists working together to pioneer the development of new antimicrobial agents with great promise.”

Such results pave the way for the potential development of anion transporters as viable alternatives to currently available antibiotics, which is urgently needed as the problem of AMR continues to grow. This is what has been done.

Reference: “Strong antimicrobial effects induced by disruption of chlorine homeostasis” Luke E. Brennan, Lokesh K. Kumawat, Magdalena E. Piatek, Airlie J. Kinross, Daniel A. McNaughton, Luke Marchetti, Conor Geraghty, Conor Wynne , by Hua Tong, Oisin N. Kavanagh, Finbarr O’Sullivan, Chris S. Hawes, Philip A. Gale, Kevin Kavanagh, Robert BP Hermes, August 23, 2023. chemistry.
DOI: 10.1016/j.chempr.2023.07.014

This research was supported by Science Foundation Ireland’s Pharmaceutical Research Center (SSPC) and the Irish Research Council (IRC).

Source: scitechdaily.com

Researchers discover the science behind our increased appetite for certain foods

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Researchers have made an interesting discovery about the impact of advanced glycation end products (AGEs) found in prepared foods on hunger and health. AGEs, which are produced during cooking processes like baking and frying, enhance the appeal of food but also have negative effects on our well-being. Studies using nematodes have shown that AGEs lead to increased consumption and reduced lifespan, emphasizing the importance of choosing healthier food options.

Scientists at Buck have identified a mechanism that may explain why consuming delicious yet unhealthy food increases our desire to eat more. Overeating and weight gain can result from various factors, including the ready availability of flavorful, high-calorie foods. The researchers at Buck have found that AGEs, a type of chemical found in processed and prepared foods, contribute to increased hunger and a decreased ability to make healthy food choices. This research sheds light on the reasons behind our testing abilities for these foods.

According to Pankaj Kapahi, the lead author of the research study, “This research involving tiny worms has significant implications for human dietary choices and our tendency to overeat certain foods.” He added, “Modern processed foods rich in AGEs are tempting to eat, but we know very little about their long-term effects on our health.” The study was recently published in the journal eLife.

An evolutionary perspective suggests that humans have evolved mechanisms that encourage us to consume as much food as possible when it is readily available. This is because excess calories are stored as fat, which can be utilized during periods of fasting. The preference for flavorful foods, particularly those high in sugar, has been favored by natural selection. However, the mechanisms that make it difficult to resist such foods have remained unclear. AGEs are metabolic byproducts that occur naturally during sugar metabolism in cells but are also formed during cooking processes and are found in many processed foods. AGEs provide the appealing brown color that occurs during cooking, making food more appetizing and harder to resist.

While the Maillard reaction, which occurs when sugars and proteins interact with heat, is well-known for making food taste good, it can have detrimental effects on the body. The resulting AGEs cause inflammation and oxidative damage, which contribute to various health issues such as blood vessel stiffness, high blood pressure, kidney disease, cancer, and neurological problems. Accumulation of these metabolic byproducts in different organs is likely one of the main factors in the aging process of organs and organisms overall. It is due to these harmful effects that researchers are studying the impact of AGEs on health.

Even tiny worms used in the Kapahi lab were not immune to the allure and harm of AGEs. Researchers observed that these chemicals not only caused diseases and reduced lifespan but also increased the worms’ appetite for the same substances. The researchers aimed to understand the underlying mechanism by which AGEs promote excessive eating. Through their study, they identified a signaling pathway mediated by specific AGE molecules that promotes feeding and neurodegeneration. They also found that worms lacking the ability to process even naturally occurring AGEs had significantly shorter lifespans. The study is now expanding to mice, where researchers will investigate the relationship between AGEs and fat metabolism.

Understanding this signaling pathway may provide insights into overeating caused by modern diets rich in AGEs. This research highlights the role of AGE accumulation in diseases such as obesity and neurodegeneration and its association with the global rise in age-related diseases.

The key takeaway from their work is a profound realization that our food intake is often controlled by the food itself. To address this, the researchers have personally changed their diets, practicing intermittent fasting to allow the body to utilize fat instead of sugar. They also recommend consuming whole grains to maintain stable glucose levels and utilizing moist heat instead of dry cooking methods, such as steaming or frying. Adding acids when cooking, like when grilling, slows down the formation of AGEs.

In conclusion, this study provides valuable insights into the impact of AGEs found in processed and prepared foods on hunger, overeating, and overall health. It highlights the need for individuals to be conscious of their dietary choices and opt for healthier alternatives to reduce the negative effects of AGE accumulation in the body.

Source: scitechdaily.com