From a Harvard news release:
…a new study from the Harvard John A. Paulson School for Engineering and Applied Sciences (SEAS) and Harvard’s Wyss Institute for Biologically Inspired Engineering has found that an orally administered liquid salt called Choline and Geranate (CAGE) can physically reduce the absorption of fats from food with no discernible side effects in rats, and reduces total body weight by about 12 percent.
“A reduction in body weight of 12 percent is like getting a human from 200 pounds down to 176, which is a significant change,” said first author Md Nurunnabi, a former Postdoctoral Fellow at the Wyss Institute and SEAS who is now an Assistant Professor of Pharmaceutical Sciences at The University of Texas at El Paso. “Our goal is to translate this work into a product that can help people maintain a healthier weight, and this study marks the very beginning of that journey.”
CAGE, which is a salt in its liquid state, was created a few years ago by Samir Mitragotri, the Hiller Professor of Bioengineering and Hansjörg Wyss Professor of Biologically Inspired Engineering, as part of an effort to improve the body’s absorption of medicines.
To read more: https://www.seas.harvard.edu/news/2019/11/locking-fats-cages-treat-obesity
Infections with the Enterococcus bacterium are a major threat in healthcare settings. They can lead to inflammation of the colon and serious illnesses such as bacteremia and sepsis, as well as other complications.
Their previous research has shown that when harmless strains of microbes are wiped out, often due to treatment with antibiotics, Enterococcus and other harmful types of bacteria can take over due to lack of competition. As part of the new study, which included analysis of microbiota samples from more than 1,300 adults having BMTs, the team confirmed the link between Enterococcus and GVHD.
“The link between antibiotic exposure and Parkinson’s disease fits the current view that in a significant proportion of patients the pathology of Parkinson’s may originate in the gut, possibly related to microbial changes, years before the onset of typical Parkinson motor symptoms such as slowness, muscle stiffness and shaking of the extremities. It was known that the bacterial composition of the intestine in Parkinson’s patients is abnormal, but the cause is unclear. Our results suggest that some commonly used antibiotics, which are known to strongly influence the gut microbiota, could be a predisposing factor,” says research team leader, neurologist Filip Scheperjans MD, Ph.D. from the Department of Neurology of Helsinki University Hospital.
When a bee lands on water, the water sticks to its wings, robbing it of the ability to fly. However, that stickiness allows the bee to drag water, creating waves that propel it forward. In the lab, Roh and Gharib noted that the generated wave pattern is symmetrical from left to right. A strong, large-amplitude wave with an interference pattern is generated in the water at the rear of the bee, while the surface in front of the bee lacks the large wave and interference. This asymmetry propels the bees forward with the slightest of force—about 20 millionths of a Newton.
“These results show quite clearly that there’s a very specific part of the brain network that’s affected by inflammation,” noted Mazaheri. “This could explain ‘brain fog’.”
“For patients with severe but stable heart disease who don’t want to undergo these invasive procedures, these results are very reassuring,” said 
More than 2.8 million antibiotic-resistant infections occur in the United States each year, and more than 35,000 people die as a result. In addition, nearly 223,900 people in the United States required hospital care for C. difficile and at least 12,800 people died in 2017.
Notably 6 in 10 adults worldwide (59%) say they prefer to eat many small meals throughout the day, as opposed to a few larger ones, with younger consumers especially leaning into snacks over meals as that number rises to 7 in 10 among Millennials (70%).
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