Gene-Edited Pigs Resistant to Swine Fever: A Potential Advancement for Animal Welfare

Gene-edited pigs exhibit resistance to swine fever

Simon Lillico

By making a few genetic modifications, pigs can be rendered entirely resistant to swine fever, a significant issue for farmers globally. This gene editing could also confer resistance to related viruses in cattle and sheep.

The widespread adoption of gene-edited pigs resistant to swine fever is expected to enhance animal welfare, boost productivity, reduce greenhouse gas emissions, and lower retail prices. “This will foster sustainable livestock production and promote the well-being of pigs,” asserts Helen Crook from the UK Animal and Plant Health Agency.

Swine fever is a highly contagious viral illness that can lead to symptoms ranging from fever to diarrhea and miscarriage, often resulting in significant pig mortality.

While the disease has been eliminated in many regions, it can resurface. For instance, in 1997, the Netherlands culled 6 million pigs to contain an outbreak, and Japan has faced ongoing challenges since 2018.

Typically, when outbreaks occur, livestock are protected using vaccines containing live, weakened virus strains, which is a complex and costly process. “Vaccination demands extensive coordination and oversight,” mentions Christine Tate-Burkard from the University of Edinburgh, UK.

Countries utilizing vaccinations face restrictions when exporting to disease-free areas. Interruptions in vaccination programs can also lead to outbreaks, as seen recently in the Philippines, explains Tate-Burkard.

Nevertheless, the classic swine fever virus has a vulnerability. The viral protein bundles formed from long chains of amino acids must be cleaved into functional pieces, relying on specific pig proteins for this process.

By altering a single amino acid in this pig protein, referred to as DNAJC14, it may be possible to obstruct this cleavage. Tait-Burkard and colleagues employed CRISPR gene editing to create pigs with this minor modification.

Subsequently, the team sent some of these pigs to a secure facility, where Crook’s group introduced the live swine virus intranasally. All typical pigs fell ill, while the gene-edited pigs showed no signs of infection. There were no symptoms, antibodies, nor detectable virus.

“These pigs demonstrated complete resistance to viral replication and remained healthy and content throughout the experiment,” states Crook.

This research was partially sponsored by Genus, a major international breeding company currently evaluating the commercialization of these pigs.

Genus has previously developed gene-edited pigs resistant to another significant disease, porcine reproductive and respiratory syndrome, which are already approved in the United States, Brazil, and other nations. The company awaits approvals in Mexico, Canada, and Japan—key export markets for the U.S.—before it can start selling semen to farmers.

When used to implement small changes that can naturally occur, gene editing often faces less stringent regulations compared to traditional genetic engineering. Japan has already sanctioned three types of gene-edited fish.

The UK is anticipated to begin approving gene-edited plants soon, although regulations for livestock are yet to be finalized. It is expected that these regulations will prioritize animal welfare.

The research team observed no adverse effects in the swine fever-resistant pigs, according to Simon Lillico and colleagues from the University of Edinburgh, although further research is necessary to confirm these findings.

He emphasizes that traditional breeding lacks such welfare considerations. “It would be beneficial to ensure a level playing field,” he remarks. “We are aware that some conventionally reared animals experience low welfare standards.”

A virus closely related to classical swine fever is responsible for causing bovine viral diarrhea in cattle and borderline disease in sheep. While these diseases are not lethal, they still impact welfare and productivity. The Edinburgh research team is presently examining whether modifications made to pigs will also benefit cattle and sheep.

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Source: www.newscientist.com

Scientists are wrestling with spores that are resistant to bleach – Sciworthy

Our world is dominated by single-celled microorganisms that can survive in extreme and strange places. These habitats include the human body, where about one microorganism lives in every human cell. Many of these microorganisms are harmless or even good for our health, but some can cause us severe illness. To make matters worse, many dangerous microorganisms Pathogen, can be transmitted from person to person. This infection can introduce pathogens and pose a serious problem for hospitals that attract large numbers of sick people.

In the mid-1840s, a Viennese doctor named Ignaz Semmelweis realized that simply washing your hands could reduce the spread of disease. This was the beginning of our understanding of disinfection in hospitals. Since then, scientists and doctors have learned to use a variety of chemicals to kill pathogens and keep patients safe. One of the most powerful disinfecting chemicals is sodium hypochlorite, also known as bleach. This chemical kills microorganisms by destroying the outside of the cell and changing its internal chemistry. Bleach is so effective that doctors have been using it as a hospital disinfectant for nearly 200 years. But even though it is highly lethal, it does not kill all microorganisms.

To investigate how some microorganisms survive bleach treatment, a team of scientists from the University of Plymouth in the UK studied a pathogen called clostridioides difficile. This microorganism causes diarrhea and is notoriously difficult to kill. clostridioides difficile It produces durable minicells called spore. Transmission can occur between patients through contact. These spores are in a kind of hibernation state. clostridioides difficile Comes with a durable outer shield. The spores wait quietly until they reach the human colon, where they awaken and cause disease. These spores are very difficult to kill, so scientists wanted to know how effective normal hospital disinfection protocols were against them.

Scientists first grew clostridioides difficile Spores were collected in the laboratory. They tried to kill these spores using regular strength, 5x strength, and 10x strength bleach. They treated the spores with different bleach mixtures for 10 minutes to see how many survived. Even if you use a bleach that is 10 times stronger than normal strength hospital bleach, clostridioides difficile The spores died after treatment.

Next, the scientists wanted to know how well the spores were transported within the hospital on patient and surgical gowns. They lightly sprayed a sample of 10 million spores onto a fabric gown and treated it with three different strengths of bleach. The scientists then dabbed the fabric gown onto the agar plate they used for the culture. clostridioides difficile They then counted how many spores survived and grew. Again, only 10% of the spores were killed by this treatment.

Finally, the scientists wanted to see if the bleach treatment was affecting the spore’s outer shield. Spores are only 1 micrometer long, or about 1/25,000th of an inch. These spores are too small to be seen with the naked eye, so scientists used a special electron microscope to see them clearly. This microscope uses a high-power beam of electron particles to provide much better resolution than standard optical microscopes. The researchers used the device to compare the shape of spores before and after bleaching. Scientists reasoned that because the pathogen survived the bleaching process, the outer surface of the spores was probably unaffected. This is exactly what they saw in the microscopic images. Treated and untreated spores looked exactly like each other and showed no signs of degradation due to bleach.

Scientists concluded that clostridiodes difficile It utilizes a durable spore form to withstand bleach disinfection. Stopping the spread of infectious diseases is extremely difficult. The researchers suggested that doctors combat these spores by using different fabrics in hospital and surgical gowns to prevent the spores from sticking to them. Doctors also urged caution in disinfection methods. Finally, they suggested that future researchers focus on new ways to destroy these spores and prevent the spread of infectious diseases. clostridiodes difficile.


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Source: sciworthy.com

Supplements containing resistant starch could assist in weight loss

Raw oats are a natural source of resistant starch

Mark Oliver/Alamy

Supplements containing resistant starch, a type of carbohydrate that takes time to digest, helped people moderately lose weight in a small trial.

Resistant starch is naturally found in beans, whole grains, raw oats, and green bananas, and is also formed when common starchy foods like potatoes, pasta, and rice cool after cooking.

Resistant starch comes in several different forms, but what they have in common is that the structure of the molecule means that it is not easily digested and absorbed in the small intestine.

Therefore, the starch reaches further into the intestine, into the large intestine, where it is digested by bacteria. This means that starch is classified as a prebiotic.

Although some previous studies have suggested that this starch can help with weight loss, Lihuatei Researchers from the Shanghai Jiao Tong University School of Medicine in China studied its effects on gut bacteria.

Researchers asked 37 overweight people to consume sachets of starch mixed with water twice a day before meals. For eight weeks they were given resistant starch, and for a further eight weeks they were given packets containing regular starch as a comparison. Participants were also provided with three balanced meals a day and various health indicators were measured.

After consuming resistant starch for eight weeks, people lost an average of 2.8 kilograms, while regular starch had no effect on weight. Resistant starch causes less rise in blood sugar levels after meals and is considered to be good for health.

Stool samples revealed that while people consumed resistant starch, the numbers of several bacterial species increased in their intestines. When these bacteria were transplanted into mice fed a high-fat diet, they appeared to have a weight-loss effect.

Rebecca McManamon A spokesperson for the British Dietetic Association said the trial was too small to be conclusive, but the results were plausible. “These outcomes are natural,” she says.

However, some people with irritable bowel syndrome may feel bloated and uncomfortable when they eat resistant starch, as the bacteria produce gas as they break down, she says.

topic:

  • carbohydrates/
  • weight loss

Source: www.newscientist.com