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25 Current news about the topic cells

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"Caramel receptor" identified

14-Oct-2021

Who doesn't like the smell of caramel? However, the olfactory receptor that contributes decisively to this sensory impression was unknown until now. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) have now solved the mystery of its ...

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Leonardo DiCaprio Invests in Mosa Meat and Aleph Farms to Advance Development of Sustainable Cultivated Beef

DiCaprio joins two innovation powerhouses, as an investor and advisor, in growing global movement to transform the way meat is produced

24-Sep-2021

Aleph Farms and Mosa Meat, two companies leading the emerging field of cultivated meat, announce an investment from environmental activist and Academy Award winning actor, Leonardo DiCaprio. Both companies have demonstrated the ability to grow beef directly from animal cells, with the unveiling ...

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First 3D-bioprinted structured Wagyu beef-like meat unveiled

An environmentally friendly and sustainable method for producing cultured meat alternatives

27-Aug-2021

Scientists from Osaka University used stem cells isolated from Wagyu cows to 3D-print a meat alternative containing muscle, fat, and blood vessels arranged to closely resemble conventional steaks. This work may help usher in a more sustainable future with widely available cultured meat. Wagyu can ...

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Cell-based fish from the bioreactor

Alternative to fishing

06-Aug-2021

Already about 90 percent of all fish stocks are considered maximally exploited or overfished. But as the world's population continues to grow, more and more people rely on fish as a source of protein. Bluu GmbH – a spin-off of the Fraunhofer Research and Development Center for Marine and Cellular ...

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Diabetes: Study of satiety mechanism yields new knowledge

04-Aug-2021

eptin, the satiety or appetite-suppressant hormone, is secreted by the adipose tissue at levels proportional to the body’s fat reserves and regulates appetite by controlling the feeling of fullness. It is transported to the brain by tanycytes – cells which it enters by attaching to the LepR ...

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From meadow to plate: The cultured meat that replaces animals with grass

An affordable lab system that uses grass blades to turn cells into cultured meat has been developed at the University of Bath in the UK

02-Jul-2021

Researchers have successfully taken grass from the university's campus and used it to create a scaffold that animal cells can attach to and grow on. The resulting tissue has the potential to be used both as lab-made meat and as human muscle tissue to repair or replace tissue which has been ...

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Study shows potential dangers of sweeteners

New research: Sweeteners could cause gut bacteria to invade the intestine

29-Jun-2021

New research has discovered that common artificial sweeteners can cause previously healthy gut bacteria to become diseased and invade the gut wall, potentially leading to serious health issues. The study, published in the International Journal of Molecular Sciences, is the first to show the ...

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Same nerve cell - different influence on food intake

Researchers reveal the diversity of our neurons

19-May-2021

The nerve cells, also called neurons, in our brain control all the basic processes of our body. For this reason, there are different types of neurons distributed over specific regions of the brain. Researchers at the Max Planck Institute for Metabolic Research and the CECAD Cluster of Excellence ...

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Cultured Decadence Raises $1.6M Pre-Seed Round to Develop Cell-Cultured Lobster

First-ever state government funding of cellular agriculture

20-Apr-2021

Cultured Decadence today announced the close of its $1.6M pre-seed financing to create the first cell-cultured lobster meat in North America. The financing follows important technical progress in the development of novel lobster cell lines and the reduction of cell-culture media costs. The ...

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Inspired by kombucha tea, engineers create "living materials"

"Smart" packaging materials that can detect damage

13-Jan-2021

Engineers at MIT and Imperial College London have developed a new way to generate tough, functional materials using a mixture of bacteria and yeast similar to the "kombucha mother" used to ferment tea. Using this mixture, also called a SCOBY (symbiotic culture of bacteria and yeast), the ...

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