Working at night is hazardous to health. Free Technical Library News

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Working at night is hazardous to health

20.08.2016

A group of researchers from the University of Texas at Austin found that working the night shift leads to a rapid decline in health and the development of many diseases.

A person has maximum activity during the daytime, and the need to work at night knocks down biorhythms. Night wakefulness leads to the accumulation of fatigue, nervousness, depression, apathy and even oncology. An exhausted nervous system is one of the main factors that reduce immunity. In addition to this, night work harms the cardiovascular system and leads to peptic ulcers.

According to research data, metabolic disorders do not pass by human health. As a result, cellular metabolism changes, the restoration of which requires a lot of time and effort on the part of physicians.

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Startup New Culture, which specializes in the development of microbes for cultivating milk proteins without the use of cows, plans to release the first mozzarella by 2023. Matt Gibson, co-founder of New Culture, spoke about this.

While alternative dairy products are rapidly filling the international market, cheese is lagging behind because the functional qualities of cow's protein, casein, which is responsible for the elasticity of cheeses such as mozzarella, are difficult to replicate.

"Casein proteins are very difficult to obtain with precision fermentation, but we have made a breakthrough in producing significant amounts of non-animal-based casein protein. This capability allows us to be the only mozzarella company without cow's milk," says Gibbson.

The startup uses synthetic biology techniques to insert DNA sequences into microbes that effectively "program" them into target proteins - alpha, kappa and beta caseins. They form casein micelles, or clusters of casein proteins, which are identical to cow's milk proteins.

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Even though casein proteins are produced by a genetically engineered microbe, this microbe is not present directly in casein, so the final product will be non-GMO. First of all, mozzarella from non-cow's milk will appear in catering establishments.

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