Archaea in a warming climate become less diverse more predictable

Science News from research organizations 1 2 Date: May 5, 2023 Source: University of Oklahoma Summary: Using a long-term multifactor experimental field site researchers showed that experimental warming of a tallgrass prairie ecosystem significantly altered the community structure of soil archaea and reduced their taxonomic and phylogenetic diversity. Share: advertisement FULL STORY Led by Jizhong Zhou, Ph.D., the director of the Institute for Environmental Genomics at the University of Oklahoma, an international research team conducted a long term experiment that found that climate warming reduced the diversity of and significantly altered the community structure of soil archaea. Their findings are published in the journal Nature Climate Change. At the microbiological level, life can be described as belonging to one of three kingdoms — how species are described in relation to one another. Eukarya contains complex organisms like animals and plants and microorganisms such as fungi. The other two categories, bacteria and archaea, are comprised only of microorganisms. Archaea are prevalent in a range of environments, from some of the most hostile like volcanoes and permafrost. However, archaea are also common in the human microbiome and as an important part of soil ecology. “As temperature is a major driver of biological processes, climate warming will impact various ecological communities,” Zhou said. “Based on long-term time-series data, our previous studies revealed that experimental warming leads to the divergent succession of soil bacterial and fungal communities, accelerates microbial temporal scaling, reduces the biodiversity of soil bacteria, fungi and protists, but increases bacterial network complexity and stability. However, how climate warming affects the temporal succession of the archaeal community remains elusive. Archaea are ubiquitously present in soil and are vital to soil functions, e.g., nitrification and methanogenesis.” Using a long-term multifactor experimental field site at OU’s Kessler Atmospheric and Ecological Field Station, the researchers showed that experimental warming of a tallgrass prairie ecosystem significantly altered the community structure of soil archaea and reduced their taxonomic and phylogenetic diversity. In contrast to the researchers’ previous observations in bacteria and fungi, their finds show that climate warming leads to convergent succession of the soil archaeal community, suggesting archaeal community structures would become more predictable in a warmer world. advertisement Story Source: Materials provided by University of Oklahoma. Original written by Chelsea Julian. Note: Content may be edited for style and length. Journal Reference: Ya Zhang, Daliang Ning, Linwei Wu, Mengting Maggie Yuan, Xishu Zhou, Xue Guo, Yuanliang Hu, Siyang Jian, Zhifeng Yang, Shun Han, Jiajie Feng, Jialiang Kuang, Carolyn R. Cornell, Colin T. Bates, Yupeng Fan, Jonathan P. Michael, Yang Ouyang, Jiajing Guo, Zhipeng Gao, Zheng Shi, Naijia Xiao, Ying Fu, Aifen Zhou, Liyou Wu, Xueduan Liu, Yunfeng Yang, James M. Tiedje, Jizhong Zhou. Experimental warming leads to convergent succession of grassland archaeal community. Nature Climate Change, 2023; DOI: 10.1038/s41558-023-01664-x Cite This Page: University of Oklahoma. “Archaea in a warming climate become less diverse, more predictable.” ScienceDaily. ScienceDaily, 5 May 2023. . University of Oklahoma. (2023, May 5). Archaea in a warming climate become less diverse, more predictable. ScienceDaily. Retrieved May 5, 2023 from https://ift.tt/v9ZtBFp University of Oklahoma. “Archaea in a warming climate become less diverse, more predictable.” ScienceDaily. https://ift.tt/v9ZtBFp (accessed May 5, 2023).

New species of alga named for poet Amanda Gorman

Researchers discovered a new species of alga in central New York and named it Gormaniella terricola, with the genus named after poet Amanda Gorman. The new species is quite interesting in that its chloroplast genome is highly repetitive and contains quite a bit of DNA from fungi and bacteria, meaning it was likely invaded multiple times from other species through a process called horizontal transfer. Latest Science News -- ScienceDaily https://www.sciencedaily.com/releases/2022/06/220609084516.htm

Słyszeliście o czymś takim jak selektywne trawienie?🤨 Tak na chłopski rozum, oznacza to, że gdy w jelicie 'tuczące' bakterie są w znacznej większości, organizm pozyskuje więcej kalorii z tego samego posiłku, niż to ma miejsce u innych osób, u których flora jelitowa jest prawidłowa.

Właściwości tych bakterii wynikają ze zdolności pozyskiwania większej ilości energii z pożywienia poprzez zwiększenie wychwytu gluzkozy- TO WŁAŚNIE OKREŚLA SELEKTYWNE TRAWIENIE 🧐

Więc znacie odpowiedź dla wielu osób: ' Dlaczego on je tyle samo co ja, a nie tyle?' Korzystne bakterie jelitowe, które odpowiadają za zachowanie naszego zdrowia i mają wpływ na utrzymanie naszej wagi to:

LACTOBACILLUS I BIFIDPBACTERIUM tzw.

Bakterie probiotyczne i symbiotyczne🤔

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👉LACTOBACILLUS

Dostaja się do organizmu w czasie naturalnego porodu, dzięki piciu mleka matki oraz przez spożycie fermentowanych produktów mlecznych. .

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👉BIFIDOBAKTERIE

Zdobywamy we wczesnym dzieciństwie-są przyjmowane od rówieśników. Odgrywają istotną rolę w produkcji ważnych witamin

https://www.instagram.com/p/B6uzNrinhcT/?igshid=1xxssz84cpiiw

Líquen

A veces me asalta algo así como un extrañamiento*: y se me revela, inconmensurable: la contingencia y sus inextricables y elusivas combinaciones, divergencias, eventualidades, accidentes, sucesos, recurrencias, causalidades y casualidades y todas aquellas ínfimas y significativas acciones que tuvieron que acontecer, o no, para llevarme hasta ese exacto instante de mi vida en el que me como un pan, o prendo la compu, o espero en la parada del camión o hago la cena. La existencia es una cosa extrañísima y apenas percibimos sus perfiles y nuestro cerebro nos obliga a compactar y reducir la realidad a un ladrillo; un ladrillo sobre el que se balancea una maraña de muros hechos de pequeñísimas cuerdas de cristal y paja...

Pero luego me acuerdo que existen unos organismos llamados Bacillus-clausii; y que han sido cultivados en un laboratorio, y luego empaquetados en una ampolleta bebible y en la que permanecerán suspendidos en una solución salina como esporas a punto de despertar durante un mínimo de seis meses y un máximo de año y medio. Sólo esperando, latentes, a que un tipo como yo, o como cualquiera, que, después de décadas de malas decisiones alimenticias, llegue a una farmacia para comprar el mundo donde viven para enseguida comérselo de un trago.  Y entonces sí, su vida de bacteria comienza y ahora soy yo su universo. Mi estómago es la galaxia que delimita y ordena la existencia de millones de Bacillus-clausii. Y entonces somos una constelación improbable de partículas, celulas, bacterias y tejidos nos unimos en una sola entidad cuya misión es: que yo pueda ir sin "problema" al baño.  

La vida es caótica, singularísima. Tanto que casi no hay diferencia: es igual de anómalo haber nacido humano que ser una espora de bacilus cultivada en un laboratorio. --- *El extrañamiento linda con el extreñimiento. No es casualidad.

Cell Membrane

Thanks to the recent developments in technology we have seen, one such is the 3D printer, there is major potential in medical innovations. One such proof is the development by the research published by Professor Andre Studart and his research team at the Switzerland research facility ETH Zurich. In the study they published that they have Been able to use live matter to 3D print, using cultured bacteria.

In theory this means that you can be able to recreate Cell membranes and possible organ tissue. By using selected tissue cut from the patient, we could create the perfect match for an organ transplant. This will decrease the waiting time for the people in need of organ transplant as well, 

The Colorful Microbe

            When determining the identification of an isolated bacteria often times the macroscopic coloring of the colonization can lend valuable insights into what the microbe may be. Simply put, bacteria are capable of producing a variety of colors for the human eye to enjoy.

             Bacteria produce pigments for a variety of reasons that include energy production, UV protection, defense mechanisms, against potentially fatal threats, and energy storage.

             Pigments are mostly synthesized in the cell walls or periplasmic spaces of bacteria. Only aerobic and facultatively aerobic bacteria have been shown to naturally produce pigment because molecular oxygen is an essential component of pigmentation.

            Enterobacter species and non-fermentative Gram-Negative rods such as Chryseobacterium, Agrobacterium, and Sphingomonas species can be identified by their yellow pigmentation.

      Burkholderia species can be identified by their yellow-brown pigmentation.

          Chromobacterium violaceum produce violet pigmentation via violacein

             Roseomonas, Methylobacterium, and some Serratia species can be identified by their pink to red pigmentations.

             Pseudomonoas group can be distinguished by their fluorscent pigment pyoverdin but are capable of producing a variety of pigments.

            Micrococcus isolates can have a range of pigmentations from M. luteus’ yellow to the pink of M. roseus and red of M. agilis.

 Water Soluble vs. Water Insoluble

 Water Insoluble pigments are those that give color to only the bacterial colonies themselves and include:

 Carotenoids (Yellow-Orange): Carotenoids play a key role in protecting cells against photo-oxidative damage. Carotenoids have been shown to play a role in light harvesting for bacterial photosynthesis. The potential for microbial biotechnological production of carotenoids is of growing importance.

 Violacein (Violet or Purple): Indole derivative produced mostly by Chromobacterium that has shown antimicrobial properties. May be useful in treatment of cancers and leukemias due to its cyto-toxic properties.

 Phenazines (Yellow, Maroon, or Red): Phenazines have many roles including serving as electron shuttles to alternate terminal acceptors, modifying cellular redox states, acting as cell signals that regulate patterns of gene expression, contributing to bio-film formation and architecture, and enhancing bacterial survival. Phenazine producers make up a plethora of species including Nocardia, Sorangium, Brevibacterium, Burkholderia, Erwinia, Pantoea agglomerans, Vibrio, and Pelagiobacter. (That’s a mouth full)

 Water Soluble pigments are those that are diffusible and give color to the enrichment agar surrounding the pigment producing bacterial colony and include:

 Pyocyanin: Produced by Pseudomonas species, pyocyanin has shown to have antimicrobial properties

 Pyoverdin: Fluorescent pigment produced by Pseudomonas species. Complex siderophores that bind metal ions.

 “More than 750 structurally different yellow, orange, and red colored molecules are found in both eukaryotes and prokaryotes with an estimated market of $919 million by 2015”

 HISTORICAL CONSIDERATIONS:

In 332 B.C. during the siege of Tyre by Alexander the Great and his army of Macedonian, the soldiery became greatly concerned by the appearance of blood-like droplets on bread as it was broken. So great was the alarm that soldiers and king alike were about to give up the siege since they considered this phenomena as a portent of their destruction. Upon having this brought to his attention, Aristander, one of the king’s most skillful soothsayers, interpreted it to mean that since the droplets of blood were on the inside of the loaf, it indicated destruction for those within the walls. If the blood had been on the outside of the loaf, it would have portended evil to the army on the outside of the walls. Taking courage from these interpretations, the Macedonians continued their siege and the city of Tyre fell.

To the modern scientist and bacteriologist, this “miracle” can have but one clear and logical explanation. The growth of what is now known as Serratia marcescens, the red pigmented bacterium which grows profusely on bread and even today causes what is commonly called “bloody bread”.

Sources:

Practical Handbook of Microbiology, Second Edition

Emanuel Goldman, Lorrence H. Green

 “Colorful World of Microbes: Carotenoids and Their Applications” Kushwaha Kirti, Saini Amita, Saraswat Priti, Agarwal Mukesh Kumar, and Saxena Jyoti. Advances in Biology Volume 2014

 “Sequence analysis and functional characterization of Violacein biosynthetic pathway from Chromobacterium violaceum.” August, P.R, et al. J. Mol. Microbiol. Biotechnol. 2000

 “Metabolism and function of Phenazines in bacteria: impacts on the behavior of bacteria in the environment and biotechnological processes.” Pierson. Appl. Microbiol Biotecnol. May 2010.

Bacteria. because who says art is only of acrylics and paint brushes?

A proof that Life is art✨

How fast-growing bacteria can resist antibiotics

New insights into how some bacteria survive antibiotics could lead to the development of novel treatment strategies. Latest Science News -- ScienceDaily https://www.sciencedaily.com/releases/2022/06/220607120942.htm

20 Foods That Increase Immunity Naturally

Protect yourself from viruses and illness with these 20 foods that increase your immunity naturally.

1) Whole Grains

Whole grains have anti-inflammatory properties that boost healthy bacteria in the gut, increasing your immunity.

2) Citrus Fruits

Oranges, tangerines, lemons and other citrus fruits are packed with Vitamin C that strengthens your immune system.

3) Bone Broth

A broth made with animal bones (like chicken bones) can help you get over your cold by improving immune system. According to studies, chicken bone broth produces anti-inflammatory effects on the body.

4) Mushrooms

Research suggests that mushrooms are great for boosting immunity. One study found participants who ate mushrooms every day for four weeks to have a greater number of immunity-boosting T-cells.

5) Kefir

Kefir is a fermented drink with healthy bacteria that may boost the immune system. One study showed drinking Kefir regularly helps increase antioxidant activity, reduce inflammation, and combats bacteria.

6) Rosemary

Rosemary is a great herb to brings your cooking to the next level. However, it is also antioxidant-rich. The herb also has anti-inflammatory properties that support a healthy immune system.

7) Almonds

Almonds are packed with healthy fats and vitamins like Vitamin E and C. Eating half-cup of shelled almonds will provide you with 100% of the recommended daily amount of Vitamin E.

8) Poultry

Poultry like chicken and turkey are rich in Vitamin B6. This vitamin is important for helping your body produce healthy red blood cells. Stock from poultry also contain nutrients that boost gut health and immunity.

9) Tomatoes

Tomatoes are rich in Vitamin C, which we know is beneficial for your immune system. Vitamin C can also help strengthen the body’s T-cells and Phagocytes, two important parts of the immune system.

10) Water

Staying hydrated is one of the first things you need to do if you are feeling sick. Dehydration can have several effects on the body, one of which is a weakened immune system. Doctors suggest adults drink at least eight glasses of water a day.

11) Blueberries

Blueberries contain a flavonoid called Anthocyanin that has antioxidant properties that can improve your immunity. Studies have shown that those who eat flavonoid-rich foods like Blueberries were less likely to catch a cold.

12) Spinach

Spinach, like many of the immunity-boosting foods on this list, is rich in Vitamin C. In addition to this wonderful vitamin, it also contains antioxidants and beta carotene. These two components help support our immune system’s ability to fight off infections.

13) Ginseng Tea

Ginseng tea is gaining popularity in India because of its many proven health benefits. Drinking this tea can help treat the common cold while also strengthening your immune system. This tea is also said to be very calming as it contains anxiety-reducing properties.

14) Elderberries

Elderberries, like many other berries, are rich in antioxidants that protect the body from oxidative stress. According to some studies, Elderberry extract can help block several flu viruses. That said, it has yet to be proven that Elderberries is a cure for COVID-19.

15) Red Bell Peppers

Did you know that Red bell peppers have three times the Vitamin C of Oranges if measured by weight? So, don’t discount this healthy and tasty veggie as an immunity-boosting food. It also contains Beta carotene that helps produce Vitamin A while supporting your body’s immunity.

16) Dark Chocolate

Dark chocolate is a tasty way to boost your immunity. It contains Theobromine, an antioxidant that protects your body from free radical damage. That said, eat dark chocolate in moderation because it’s got plenty of calories and saturated fat.

17) Anise Tea

Anise tea is not a commonly found tea. But if you get some anise from Arunachal Pradesh, you can enjoy its antibacterial, antifungal, and antiviral benefits. Along with these benefits, you also have access to antioxidants that support your immunity when drinking Anise tea.

18) Wild Salmon

Salmon is filled with Zinc that is proven to reduce common cold symptoms. It is also essential for immune cell maturation and its proper functions. According to one study, children who ate a zinc-rich diet experienced fewer colds during winter. Zinc was shown to be effective at reducing the severity and duration of the cold symptoms if taken within the first 24 hours of the cold.

19) Sunflower Seeds

Eating sunflower seeds makes for a nutritious snack that provides you with Magnesium, Phosphorous, and Vitamin E and B6. As mentioned earlier, Vitamin E helps boost and maintain your immune system. Selenium in sunflower seeds may also help combat viral infections like swine flu (H1N1).

20) Pomegranate Juice

Pomegranates are a sweet-tasting fruit that has been used for centuries to promote better health. Ancient Egyptians even used the fruit to help treat infections. These days, experts claim that Pomegranate juice can help your body combat bacteria and viruses like the flu.

Speed Up Your Immunity-Boosting Naturally:

Eating a diet rich in immunity-boosting foods will strengthen your immune system naturally. However, this will be a gradual process and won’t happen overnight.

To speed up this process, you can take the aid of Ayurvedic Immunity Booster supplements. These are made with natural ingredients and formulated to increase your immunity naturally and without side effects. Most of the major brands have an immunity booster, even Dr. Vaidya’s New Age Ayurveda with their Imunoherb Capsules.

References:

·       McFarlin, Brian K., et al. “Reduced Inflammatory and Muscle Damage Biomarkers Following Oral Supplementation with Bioavailable Curcumin.” BBA Clinical, vol. 5, Feb. 2016, pp. 72–78. PubMed Central, doi:10.1016/j.bbacli.2016.02.003.

·       https://fwdlabs.com/studio/web, FWD:labs-. “Explore IM.” Explore Integrative Medicine, https://exploreim.ucla.edu/wellness/an-inside-scoop-on-the-science-behind-chicken-soup-and-the-common-cold/. Accessed 18 Feb. 2021.

·       Mashhadi, Nafiseh Shokri, et al. “Anti-Oxidative and Anti-Inflammatory Effects of Ginger in Health and Physical Activity: Review of Current Evidence.” International Journal of Preventive Medicine, vol. 4, no. Suppl 1, Apr. 2013, pp. S36–42.

·       “Mushrooms Boost Immunity, Suggests Research.” ScienceDaily, https://www.sciencedaily.com/releases/2015/04/150416112826.htm. Accessed 18 Feb. 2021.

·       Shojaii, Asie, and Mehri Abdollahi Fard. “Review of Pharmacological Properties and Chemical Constituents of Pimpinella Anisum.” ISRN Pharmaceutics, vol. 2012, July 2012. PubMed Central, doi:10.5402/2012/510795.

·       Eteraf-Oskouei, Tahereh, and Moslem Najafi. “Traditional and Modern Uses of Natural Honey in Human Diseases: A Review.” Iranian Journal of Basic Medical Sciences, vol. 16, no. 6, June 2013, pp. 731–42.

·       “New Study Supports Chicken Soup As A Cold Remedy.” ScienceDaily, https://www.sciencedaily.com/releases/2000/10/001018075252.htm. Accessed 18 Feb. 2021.

·       Rubió, Laura, et al. “Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles.” Critical Reviews in Food Science and Nutrition, vol. 53, no. 9, Jan. 2013, pp. 943–53. Taylor and Francis+NEJM, doi:10.1080/10408398.2011.574802.

·       Vanegas, Sally M., et al. “Substituting Whole Grains for Refined Grains in a 6-Wk Randomized Trial Has a Modest Effect on Gut Microbiota and Immune and Inflammatory Markers of Healthy Adults.” The American Journal of Clinical Nutrition, vol. 105, no. 3, Mar. 2017, pp. 635–50. PubMed, doi:10.3945/ajcn.116.146928.

·       Publishing, Harvard Health. “Can Vitamin C Prevent a Cold?” Harvard Health, https://www.health.harvard.edu/cold-and-flu/can-vitamin-c-prevent-a-cold. Accessed 18 Feb. 2021.

·       Martínez-Pinilla, Eva, et al. “The Relevance of Theobromine for the Beneficial Effects of Cocoa Consumption.” Frontiers in Pharmacology, vol. 6, Feb. 2015. PubMed Central, doi:10.3389/fphar.2015.00030.

·       Rao, Goutham, and Kate Rowland. “Zinc for the Common Cold—Not If, but When.” The Journal of Family Practice, vol. 60, no. 11, Nov. 2011, pp. 669–71.

·       Ströhle, Alexander, and Andreas Hahn. “[Vitamin C and immune function].” Medizinische Monatsschrift Fur Pharmazeuten, vol. 32, no. 2, Feb. 2009, pp. 49–54; quiz 55–56.

·       Allan, G. Michael, and Bruce Arroll. “Prevention and Treatment of the Common Cold: Making Sense of the Evidence.” CMAJ : Canadian Medical Association Journal, vol. 186, no. 3, Feb. 2014, pp. 190–99. PubMed Central, doi:10.1503/cmaj.121442.

·       Somerville, Vaughan S., et al. “Effect of Flavonoids on Upper Respiratory Tract Infections and Immune Function: A Systematic Review and Meta-Analysis.” Advances in Nutrition (Bethesda, Md.), vol. 7, no. 3, May 2016, pp. 488–97. PubMed, doi:10.3945/an.115.010538.

·       “Cold Remedies: What Works, What Doesn’t.” Mayo Clinic, https://www.mayoclinic.org/diseases-conditions/common-cold/in-depth/cold-remedies/art-20046403. Accessed 18 Feb. 2021.

·       Douglas, R. M., et al. “Vitamin C for Preventing and Treating the Common Cold.” The Cochrane Database of Systematic Reviews, no. 4, Oct. 2004, p. CD000980. PubMed, doi:10.1002/14651858.CD000980.pub2.

Jagetia, Ganesh Chandra, and Bharat B. Aggarwal. “‘Spicing up’ of the Immune System by Curcumin.” Journal of Clinical Immunology, vol. 27, no. 1, Jan. 2007, pp. 19–35. PubMed, doi:10.1007/s10875-006-9066-7.

Viruses are the most numerous biological entities on the planet. Now researchers at the Wellcome Sanger Institute and EMBL's European Bioinformatics Institute (EMBL-EBI) have identified over 140,000 viral species living in the human gut, more than half of which have never been seen before. Dr Alexandre Almeida, Postdoctoral Fellow at EMBL-EBI and the Wellcome Sanger Institute, said: "It's important to remember that not all viruses are harmful, but represent an integral component of the gut ecosystem. For one thing, most of the viruses we found have DNA as their genetic material, which is different from the pathogens most people know, such as SARS-CoV-2 or Zika, which are RNA viruses. Secondly, these samples came mainly from healthy individuals who didn't share any specific diseases. It's fascinating to see how many unknown species live in our gut, and to try and unravel the link between them and human health." Among the tens of thousands of viruses discovered, a new highly prevalent clade -- a group of viruses believed to have a common ancestor -- was identified, which the authors refer to as the Gubaphage. This was found to be the second most prevalent virus clade in the human gut, after the crAssphage, which was discovered in 2014. Both of these viruses seem to infect similar types of human gut bacteria, but without further research it is difficult to know the exact functions of the newly discovered Gubaphage.

Scientists identify more than 140,000 virus species in the human gut: Study opens up new research avenues for understanding how viruses living in the gut affect human health -- ScienceDaily

Dirty gym equipment planet fitness

I got nerdy on the flea thing. We blame the fleas, who blamed the rats, but really is a bacteria that was spread through contact. Do you think it could have been more than the rats? What creates the bacteria?