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Some genes wake up after death

06.07.2016

Some genes that are silenced immediately after the birth of an organism become active again immediately after its death, and continue to work in a dead body for several more days.

It may seem strange and even unnatural, but many genes really work in the body even after its death. Forensic experts who study the blood of a corpse or, for example, the liver, have known about such post-mortem activity for a relatively long time, but researchers from the University of Washington, together with colleagues from the University of Alabama and the Max Planck Society, decided to recalculate, if possible, all "post-mortem" genes, and also find out how long they work.

Genetic activity was measured in the bodies of mice and fish Danio rerio, and the gene yield was very large - after life in fish and rodents, as it turned out, more than 1000 genes still function for some time. At first, it was assumed that all of them would soon, that is, after a few hours, fall silent, but everything turned out to be not entirely true: hundreds of genes remained in working order a few days after the death of the "owners" (in mice, such genes worked for another two days, and in fish - as many as four). Moreover, the “otherworldly” genetic activity was not at all manifested in the fact that the genes gradually fell silent: some of them, for example, first accelerated during the day, and only then began to work more and more slowly, and, finally, stopped forever. Such dynamics obviously depends on the energy and other resources that still remain in the dying cell and which can be used for RNA synthesis.

The discovery will be useful to criminologists, who, according to post-mortem genetic activity, could, for example, additionally specify the time of death.

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Artificial steaks, similar to real ones 03.04.2020

Researchers at the Israel Institute of Technology have achieved a breakthrough in the production of cultured meat grown outside the body of an animal.

Professor Shulamit Levenberg, Dean of the Technion's Faculty of Biomedical Engineering, has developed an innovative technology for growing cultured meat in soy protein forests. Initially, it was intended for medicine, in particular - for tissue engineering and the creation of transplants.

Today, there are many incentives for the development of the cultured meat industry. These include the environmental damage caused by the meat processing industry, the massive use of antibiotics accelerating the emergence of drug-resistant bacteria, the ethical debate over animal suffering, and the industry's environmental footprint due to the heavy use of natural resources.

Aleph Farms is the first company to successfully farm steaks without slaughter. Professor Levenberg is a founding partner of the company and its chief scientist. In an article on the Nature Food portal, he described how, in just three to four weeks, the company’s employees manage to grow meat that is similar in structure and color to beef. According to him, this process differs little from the natural one, as if tissue cells were growing in the body of a healthy cow.

How does this happen? Cells grow on a scaffold that replaces the extracellular matrix found in animals. Since the ultimate goal is food, the "scaffolding" must also be edible, so the team considered only edible alternatives. The choice fell on soy protein, a cheap by-product from the production of soybean oil. It is rich in protein and its porous structure is excellent for tissue growth.

Thanks to the many tiny holes in the structure of the protein, cells stick to it and begin to divide. Through the holes, they receive oxygen and nutrients necessary for building muscle tissue. In addition, as needed, this frame can be modified for a specific form factor.

As a result of testing, it was proved that the meat is almost identical in taste and texture to a natural steak.

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