Category Archives: Biological sciences

Bleeding Horseshoe Crabs For Science

Image Courtesy of Public Domain Image

Unknown to the masses, half a million horseshoe crabs are captured each year and bled alive to sustain unparalleled biomedical technology.  Anyone who has received an injectable medication will have benefited from the blood of horseshoe crabs. The beautiful and stunning baby blue colored blood stands out as it relies on copper instead of iron, which is found in most other organisms, to deliver oxygen throughout the body.

Discovered in the 1960s by Dr. Frederik Bang, the blood of horseshoe crabs was found to have the ability to detect pathogens in its environment. The amoebocytes contained in the blood would surround the pathogens and immediately clot up; thus, preventing infections and the spread of pathogens throughout the body in an effective manner. The blood acts like a form of primal antibiotics, and is the main line of defense for the immunity of the horseshoe crabs. Keep in mind that horseshoe crabs reside in habitats that are filled with an assortment of pathogens. This has led them to develop a unique and distinct immune system.

Collaborating with Dr. Jack Levin, the two researchers took advantage of the unique properties found in the blood and concocted a cell-free reagent otherwise known as Limulus amoebocyte lysate (LAL). LAL would help solve an ancient problem that had been plaguing the medical industry for decades, and improve overall quality of care.

Previously, many injectable medication thought to be sterile would cause infections, and severe symptoms in patients. After thorough investigation, researchers found that the medication was riddled with endotoxins.  Endotoxins are lipopolysaccharides derived from the outer membrane of gram-negative bacteria, and even trace amounts can result in unpleasant and negative side effects in the human body. Endotoxins cannot be removed even with steam sterilization, and are almost impossible to detect without the blood of horseshoe crabs. The Limulus amoebocyte lysate is used for detection purposes and plays a critical role in quality management of the medications that are approved for administration.

Highly trained professionals and licensed facilities are responsible for bleeding horseshoe crabs. Every year, horseshoe crabs are collected from their habitats, and brought to a specialized facility where they are cleaned and bled once a year. Only 30% of the blood will be removed, and the horseshoe crabs will be placed back into their natural habitat. The survival rate after these procedures remain relatively high at over 97% as the crabs are treated with the utmost of care. Horseshoe crabs that are released can easily integrate back into their society, and detailed follow-up researches have indicated that the crabs do not suffer from any post-traumatic stress, which may result in decreased reproductive ability.

Horseshoe crab blood has become the standard used for testing purposes, and the blood has become much more valuable than gold. In fact, a quart of horseshoe crab blood is estimated to have a value of $15000, and this part of the industry has become rather lucrative over the years.

For more information, visit here for a more detailed documentary.

Literature Referenced: 

The Horseshoe Crab.  2009. Medical Uses. Retrieved from: http://www.horseshoecrab.org/med/med.html

The Missing Key: Psammosa pacifica

The mystery of our origins has always been a lifelong question even before the development of science. That development led to the theory of evolution and the debate of how humans and chimps have a common ancestor has been ongoing ever since. Not only that, it also led to many disputes and evolutionary questions between other lineages as humans have an innate curiosity of how things relate to one another.

A collage of protists source: wikimedia commons

As each lineage has things unique to them, our researcher became very interested in one particular group known as protists.

In today’s age, protist plays a role both positively and negatively, as the group covers a very wide spectrum. On the negative side, they are the reason for diseases such as malaria, with an estimated 207 million cases and 675,000 deaths in 2012 alone. Protist are also responsible for causing 3 billion dollars of loss per year in the poultry industry. Although protists do play an important role in other areas, such as acting as a primary food producer, their negative traits cause protist to be a very relevant issue in this day and age.

We met with Dr. Noriko Okamoto of UBC, who was able to find an organism called Psamoosa pacifica that contained the unique trait of two different groups of protist, known as dinoflagellates and apicomplexans, and was able to deduce that these two different groups shared a common ancestor through the use of serial Transmission Electron Microscopy (TEM) tomography, which allowed her to create many thin slices of the newly found organism and create a 3D image of its structure to compare.

Highlighted images of the structures of apicompexan, dinoflagellate, and Psammosa pacifica
Source of the images used: http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0084653

 For a crash course lesson on dinoflagellates and apicomplexans, listen to the following podcast below:

 

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Thus, her research was able to answer a long-standing evolutionary question of how apicomplexans and dinoflagellates are related to each other and their origin.This study may lead to answers about how the protists are related and help build on the knowledge of ancestries we currently have.

This video talks about the implications of her research as it delves into how it impacts both the general public and other scientific fields:

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While finding a common ancestor between organisms may seem like a mere curiosity in action, it has the potential to help the humanity. As an example, the scientists were able to find a lead on when and the origin of the HIV-1 virus by finding the ancestral codes in HIV-1 virus that codes for AIDS. Likewise, while even our researcher is not very clear on how beneficial this information may be to the scientists in other fields, they will surely find uses for it when the time comes as her study provides brand new knowledge in molecular levels.

I hope this blog post has raised some awareness on protists and the importance of finding a common ancestor.

-By Jong Hwan Seo, Jeffrey Chen, Hyunbin Park, and Yuri Tomura (Group 2)

Tomato Leaves Provide Insight to Natural Selection

By looking at differences that are found in domestic and wild tomato leaf DNA and traits, Dr. Chris Muir, from UBC Biodiversity Research Center, can confirm that the driving force behind all changes observed in physical traits are due to natural selection. Genetics account for various differences observed, and are responsible for making all organisms unique from one another.  Naturally, some differences are more fitted for survival in the environment than others. Thus, some traits tend to dominate, and organisms with these traits have a higher survival rate. The video below examines the concept of natural selection:

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Dr. Muir’s research builds on top of previous research experiments, as it uses genetic data collected by the Tomato Genetics Resource Center to determine where mutations lie. The Tomato Genetics Resource Center provides visualizations, which maps out where mutations are located. These images are known as introgression lines as pictured below. Each line is a different gene, and the shaded regions account for different types of mutations.

Image 1: Introgression Lines Courtesy of Tomato Genetics Resource Center

Determining which mutations are responsible for physical traits in the leaves is like doing a puzzle.  Dr. Muir would look at which differences could be found in physical traits of the tomatoes, and where the mutations were in that particular tomato. If the same physical traits were constantly being altered, such as leaf thickness, and the same regions of genes were affected, the two are likely to be correlated.

Instead of focusing on the entire tomato, Dr. Muir focused on leaf traits. He looked at several different types of leaves, which physically looked quite different from one another.

Image 2: Different variations of leaves in various types of tomatoes courtesy of Dr. Muir

The traits that were measured included leaf surface area and weight, as well as density and location of stomata and trichomes. Both stomata and trichomes appear to be rather complex terms, but they are merely scientific terms used to describe the pores and hairs, respectively, present on leaf surfaces. Both are responsible for regulating transpiration, leaf temperature, and other crucial cellular activities.

Although commonly overlooked, leaves are important to each plant’s survival. Leaves are responsible for growth stimulation of plants (Lam and Leopold 1966), and for photosynthesis – the harvest of energy. The size of the leaves, and the amount of stomata or trichome would influence the plants’ ability to survive in different environments.

Dr. Muir’s work was tedious, but rather simple. Using scanners, he measured the surface area, and using a scale, he measured the weight.

Image 3: Describing the Role of Stomata courtesy of Berkeley Education

He used an interesting application to examine the stomata and trichome. He applied clear nail polish, and look at the hardened impressions underneath the microscope.

The results were clear. Different types of tomatoes had distinct, unique traits that helped it to survive in the environment. Natural selection played a role in making these changes happen.

Dr. Muir’s work can be applied to many industries, and used in a variety of applications. To learn more, listen to the interview with Dr. Chris Muir below:

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Science 300 Group 3 – Christy Kwok, Sophia Hu, Claire Curran, and Felix Tang

Literature Referenced:

Lam, S. and Leopold, A.C. 1966. Role of Leaves in Phototropism. Plant Physiology. 41:847-851

Moyle, L.C., Muir, C.D. and Pease, J.B. 2014. Quantitative genetic analysis indicates natural selection on leaf phenotypes across wild tomato species (Solanum sect. Lycopersicon; Solanaceae).

New Glue Could Fix that Wounded Heart!

Ever watched the TV show Star Trek, where Captain Jean-Luc Picard is stabbed in the heart but yet survives due to a device that stitches wounds in the heart? Now, researchers have found an adhesive of similar function where rather than using stitches or staples, this glue repairs heart wounds which are as strong as the alternatives while avoiding complicated procedures.

A new glue could be used to seal tears in heart tissue or blood vessels.

Inventors, Jeffrey M. Karp, an associate professor of medicine at Harvard Medical School, andDr. Pedro del Nido, a cardiac surgeon at Boston Children’s Hospital explains how staples and stitches can cause problems. Each pass of a suture (stich) needle, the tissue needs to be realigned and staples can damage the tissue and moreover, it requires the process of removal. In order to solve these problems, the researchers aimed to design a water-repellent glue that could harden quickly and create a seal that could withstand the stress in a beating heart.

The liquid glue is applied either on a patch and then placed on to the hole in the tissue (shown below) or directly to the tear of the blood vessel or the intestinal wall until the glue is hardened.

The glue is used with a patch to repair a wound in the heart tissue.

The surgeon then shines ultraviolet light onto the glue which results in a rubbery substance that merges with the heart’s collagen due to the glue molecules binding with the collagen fibres creating strong chains.

This adhesive has been tested on rats and pigs and have successfully shown that it helps seal the wound quicker than other adhesives that exist. In addition, “some of those adhesives require that the tissue be dried for the adhesive to stick, while others aren’t compatible with certain types of tissue,” Karp says.

Human trials are still necessary in order for use in the clinic but the researchers are optimistic that they will be able to utilize this in Europe by the end of 2015.

– Yuri Tomura

The Invisible Cold War: Bacteria Vs. Humanity

We are in a constant war and we don’t even realize it. No, it’s not the recent development in Ukraine or the crisis in Syria some time ago. It’s something much more subtle and dangerous. As you may have guessed it from the title, we are constantly fighting against bacteria with a type of weapon called antibiotics. Antibiotics are natural products used to kill bacteria by interfering with bacteria growth or replication. Unfortunately, we have been using our weapon inappropriately and now we are steadily losing this fight against bacteria.

Face of Danger (antibiotic-resistant bacteria, MRSA, at work. Image source: wikimedia)

However, researchers from the division of Healthcare Quality Promotion at the U.S. Centers for Disease Control and Prevention (CDC) found something we can do to fight against bacteria. According to the study done in 2013 by Fridkin, S.K. and Srinivasan, A. (associate director for Healthcare Associated Infection Prevention Programs), by fusing antimicrobial stewardship with their strategies, hospitals in the U.S. is able to create a sort of benchmark for all hospitals to follow (2014). This is necessary as there is no clear guideline about how much of antibiotics is “too much.” In order to do this, they went through a trial and error of implementing sound decisions and comparing outcomes within 200 hospitals in U.S..

Now, here is why you might be asking why this is necessary at all when antibiotics can kill bacteria and have been doing so for the longest time. That is only half right. While we have been killing bacteria with antibiotics, they have been evolving through exposure of antibiotics and have become immune to them. As they become immune to the only weapon we have against them, we are forced to create or modify the antibiotics. This is called, “evolutionary arms race.”

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While manufacturing new antibiotics would be good and all, there has been reports of misuse of antibiotics in hospitals and other medical centers as early as late 1950’s which resulted in rise of antibiotic-resistant bacteria (Fridkin, S.K. & Srinivasan, A., 2014). If this faulty practice continues, all the effort and money went into producing antibiotics would be in vain as they would develop immunity again due to overexposure. Therefore, a new practice of controlling distribution of antibiotics called, “antimicrobial stewardship,” has been developed.

Just like how it is not wise to show all your cards in your hand during a poker game, it is not wise to show every antibiotics we got by misusing them. While this study proves that we can set a guideline for all hospitals to follow, it also supports further improvements over their strategies. To prevent a certain future where no cure exists to fight against lethal bacteria, I believe there should be more improvements on the guidelines and if possible, we as citizens should also be smart about our usage of antibiotics.

References

Fridkin, S. K., & Srinivasan, A. (2014). Implementing a strategy for monitoring inpatient antimicrobial use among hospitals in the united states. Clinical Infectious Diseases, 58(3), 401-406.

– Jong Hwan Seo

 

5-Second Rule Backed Up by Science?

You have your favourite snack in hand and you’re about to eat it when an arbitrary gust of wind, an evil little leprechaun, or maybe just your own clumsiness causes you to drop it. Darn it! But nonetheless you pick it up, gently blow it off,  and eat it knowing that the “five second rule” is on your side. Or is it?

The Five Second Rule. Image: Pengo (Wikimedia Commons)

 It’s been an age old edibility debate but a new study from a team of students led by microbiology professor Anthony Hitlon at Aston University tells us that the five second rule holds true. They observed the transfer of E.coli and Staphylococcus aureus bacteria from a variety of indoor floor types (carpet, laminate, and tiled surfaces) onto a variety of foods (toast, pasta, cookies, ham, and most ominous, a “sticky dessert”).

 Their findings showed that food picked up just a few seconds after being dropped is less likely to contain bacteria than if it is left for longer periods of time. Therefore, time is a significant factor in the transfer of bacteria from a floor surface to a piece of food. But it’s not just the clock ticking while your meal is on the ground, the type of flooring also comes into play. For example, bacteria was least likely to transfer from carpeted surfaces and most likely to transfer from laminate or tiled surfaces to moist foods when in contact for more than 5 seconds.

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But I think you might want to take this with a grain of salt, and not the ones you’ve dropped on the floor either. Because Hilton notes “consuming food dropped on the floor still carries an infection risk as it very much depends on which bacteria are present on the floor at the time; however the findings of this study will bring some light relief to those who have been employing the five-second rule for years, despite a general consensus that it is purely a myth”. So the next time you drop a delicious snack, you can now breathe a sigh of relief that the five-second grace period has your back.

Written by: Sophia Hu

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Further reading:

http://gizmodo.com/the-five-second-rule-is-now-supported-by-actual-scienti-1542466695

http://www.forbes.com/sites/alicegwalton/2014/03/14/amazingly-science-backs-5-second-rule-for-dropped-food/

http://www.nhs.uk/Livewell/homehygiene/Pages/does-the-five-second-rule-really-work.aspx

http://www.sciencedaily.com/releases/2014/03/140310102212.htm

 

The sweet solution to antibiotic resistant bacteria

It has been known for some time now that honey has several antibacterial properties, having been employed by many ancient civilizations as a topical treatment for wounds. Honey is an effective treatment against antibiotic resistant bacteria because it effectively attacks bacteria on multiple levels having hydrogen peroxide, acidity, osmotic effect, high sugar concentrations and polyphenols in its arsenal to kill bacterial cells. This makes it very difficult for bacteria to develop resistance to all of the effects of honey simultaneously.

Honey (Image Source: Wikimedia Commons)

Dr. Rowena Jenkins and her team from the University of Wales Institute – Cardiff looked at the antibacterial properties of honey on bacteria that infect wounds. They determined that it wasn’t only the sugar present in honey but other factors that helped kill the bacteria. In their experiment they noticed that one particular protein, called FabI, was entirely missing after the honey treatment. This protein was particularly responsible for fatty acid biosynthesis and without it bacteria couldn’t produce the lipopolysaccharides that are essential to build bacterial cell walls. However they could not isolate which particular element of the honey was responsible for completely destroying the protein.

Another research paper, published the year following Dr. Jenkins work, in the Federation of American Societies for Experimental Biology (FASEB), isolated the protein which was responsible for most of the antibacterial properties  of honey as defensin-1. This protein, the researchers proposed, is added to the honey by the bees that make it and is part of their immune system. Further research into this protein could pave the way to finding treatments that bacteria cannot develop resistance to and even kill antibiotic resistant bacteria.

Honey Bee (Image Source: Wikimedia Commons)

Additionally, Professor Rose Cooper from the University of Wales Institute Cardiff has experimented on the interactions between three types of bacteria and honey, concluding that honey could even have an effect that reverses antibiotic resistance. One of the bacteria she was studying, Meticillin-resistant Staphylococcus aureus (MRSA), was shown to become more sensitive to the antibiotic oxacillin when used together with honey. This brings about the proposition that antibiotics should be coupled with honey in treatments to increase their potency and also decrease the chances of bacterial resistance developing.

The research invested into the antibacterial properties of honey show that it is a very effective treatment that should be included into modern medicine in a larger scale. Currently certain medical grade honeys are used in the treatment of infectious wounds. These honeys are handled very differently to conventional honey to avoid contamination as they come in contact with exposed body tissue.

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Further research should be carried out to determine ways in which to administer antibiotic-honey coupled treatments for a greater, less risky effect that has the potential to eradicate antibiotic resistant bacteria.

~Adil Cader.