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Severe hereditary diseases protect against infections

12.07.2016

Tobias Lenz, professor at the Max Planck Institute for Evolutionary Biology (Germany) and Shamil Sunyaev, associate professor at Harvard Medical School (USA), found out why harmful hereditary mutations do not disappear from organisms during evolution, but , on the contrary, retain their presence in the genes and even benefit.

Hereditary mutations occur when parts of DNA are damaged and lead to the expected consequences - incurable, painful diseases that threaten health and life. Despite the negative effects, evolution does not get rid of mutations, but, on the contrary, keeps them in the genes and even increases their presence.

Lenz and Sunyaev studied the nature of this paradox and modeled various evolutionary scenarios in which genetic selection causes deleterious mutations to progress. Scientists then checked the results of DNA sequencing of 6,5 thousand patients and came to the conclusion that the main acting factor in this case is the so-called. balancing selection, which regulates the genetic variability of generations, expands the adaptive capabilities of species in a changing environment, and also keeps mutations in the body.

Scientists observed the work of balancing selection in the major histocompatibility complex (MHC), a region of the genome in which genes are concentrated, the products of which perform functions associated with the immune response. It is at this site that multiple harmful mutations are localized, leading to autoimmune disorders, cancer, Alzheimer's disease and schizophrenia.

The results of the study showed that the viability of such mutations in the genome is not accidental - they help the body fight external viruses. A good example is sickle cell anemia, one of these hereditary mutations associated with a violation of the structure of the hemoglobin protein. To the surprise of scientists, patients who inherited the mutated genes from their parents turned out to be more resistant to malaria than ordinary people.

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Salo from a test tube 09.06.2023

Scientists at the American Tufts University have mastered a completely new method of growing fat cells and forming them into a finished product similar to animal fat. This will allow artificial meat to be supplemented with artificial fats.

The technology for producing artificial meat promises to provide humanity with a tasty and healthy product without harming the environment and destroying animals.

Previously, biologists have already learned how to grow muscle tissue of different animal species. Some of these products have already been approved for use and are being produced for distribution to shops and restaurants. However, the authentic taste, texture, and nutritional value of meat remains incomplete without a certain amount of fat. Tests show that consumers call beef the most delicious meat, containing approximately 36% fat. Complementing dietary artificial meat will help a new method that allows you to grow adipose tissue.

To cultivate cells "in vitro", they need to be constantly fed with nutrients and oxygen. In a living organism, this happens due to the constant movement of blood through a vascular network that covers all parts of the body. It has not yet been possible to reproduce such a system under artificial conditions, so tissue is grown in tiny flat fragments.

The team of Professor David Kaplan has learned not only to obtain such pieces of adipose tissue, but also to combine them in the finished product. For experiments, scientists used adipocytes, which accumulate fat cells in mice and pigs. Having grown small samples, they were collected and mixed with alginate, as well as with mTG (microbial transglutaminase).

All these substances have been repeatedly tested and recognized as safe for use in the food industry. And for adipose tissue cells, they are a link that allows you to form a whole product from miniature flat fragments.

“Adipose tissue is predominantly cells with a minimal amount of other structural components. Therefore, we decided that if they could be linked together, then this would be enough to reproduce the taste, nutritional value and texture of natural animal fat,” the authors said. study.

The experiments confirmed the theory of scientists, and the structure of artificial fat withstood the same pressure as natural beef or pork fat. The texture, thanks to the components, turned out to be a little softer, closer to melted fat. But combinations of additives allow scientists to refine the formula and fine-tune the texture of the finished product.

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