Spread & Containment

Catching the wrongdoers in the act: HKU chemists develop a novel tool to decipher bacterial infections in real time

A research team led by Professor Xiang David LI from the Department of Chemistry at The University of Hong Kong (HKU) has developed a novel chemical tool…

Published

2 months ago

January 31, 2023

Bioengineer

A research team led by Professor Xiang David LI from the Department of Chemistry at The University of Hong Kong (HKU) has developed a novel chemical tool to reveal how bacteria adapt to the host environment and control host cells. This tool can be used to investigate bacterial interactions with the host in real-time during an infection, which cannot be easily achieved by other methods. The findings were recently published in a top-class international scientific journal — Nature Chemical Biology.

Credit: The University of Hong Kong

Pathogenic bacteria, while only numbering fewer than a hundred, heavily threaten human health all over the world. For example, Mycobacterium tuberculosis infection causes tuberculosis, which leads to more than one million deaths each year. It was the world’s deadliest infectious disease until it was overtaken by COVID-19. Despite effective antibiotic treatments, multiple drug-resistant tuberculosis has become a growing problem worldwide. Therefore, a more comprehensive understanding of how bacteria infect their human host is key to developing new drugs and therapies.

When bacteria meet their host (e.g., human cells), they send out ‘assassins’ (virulence factor proteins) that ‘hijack’ important protein players of the host to sow chaos during an invasion. Therefore, investigating which virulence factors bacteria secrete and which host proteins are targeted is crucial for the understanding of bacterial infections. However, it can be extremely challenging to identify these key players among the ‘crowded streets’ (excessive host cellular matrix).

To tackle this challenge, Professor Li’s group designed a multifunctional unnatural amino acid called photo-ANA that only labels proteins of the engineered bacteria but not the host during infection. With the help of its alkyne handle, photo-ANA can conjugate with fluorescence or biotin via a Nobel prize-winning chemical reaction (‘click’ chemistry), which enables the visualisation and enrichment of the labelled bacterial proteins from the complex host environment. Thus, Photo-ANA serves as an ‘undercover agent’ to gather intelligence and tag all the ‘assassins’ sent by the bacteria. More importantly, photo-ANA also carries a diazirine group that can ‘handcuff’ the bacterial virulence proteins to their host target proteins upon exposure to ultraviolet (UV) light — catching them in the act.

Using photo-ANA, Professor Li’s group comprehensively profiled the adaptation of Salmonella, bacteria that can cause severe diarrhoea, to the host environment and revealed the extensive interplay between Salmonella and the host during different infection stages, which identified known interactions and some newly discovered interactions. Moreover, the photo-ANA-based approach can be easily applied to other pathogenic bacteria and even other pathogens such as fungi.

With this new chemical tool, scientists can now investigate the activity of bacteria inside the host in real-time. In the future, this tool may help us decipher the hidden interactions of deadly bacteria with the host and the mechanisms of multidrug-resistant superbugs, which will further our understanding of infectious diseases and inspire new treatments.

Link of journal paper can be accessed from here: https://www.nature.com/articles/s41589-022-01245-7

Images download and captions: https://www.scifac.hku.hk/press

For media enquiries, please contact Ms Casey To, External Relations Officer (Tel: 3917-4948; email: caseyto@hku.hk) and Ms Cindy Chan, Assistant Communications Director of Faculty of Science (Tel: 3917-5286; email: cindycst@hku.hk).

Journal

Nature Chemical Biology

DOI

10.1038/s41589-022-01245-7

Method of Research

Experimental study

Subject of Research

Cells

Article Title

Photo-ANA enables profiling of host–bacteria protein interactions during infection

Article Publication Date

26-Jan-2023

Related Topics:Hong Kong LINK deaths COVID-19 aggregated

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Government

Three Years To Slow The Spread: COVID Hysteria & The Creation Of A Never-Ending Crisis

Authored by Jordan Schachtel via ‘The Dossier’…

Published

1 hour ago

March 21, 2023

Tyler Durden

Three Years To Slow The Spread: COVID Hysteria & The Creation Of A Never-Ending Crisis

Authored by Jordan Schachtel via 'The Dossier' Substack,

Last Thursday marked the three year anniversary of the infamous “15 Days To Slow The Spread” campaign.

By March 16, yours truly was already pretty fed up with both the governmental and societal “response” to what was being baselessly categorized as the worst pandemic in 100 years, despite zero statistical data supporting such a serious claim.

The Moment That Shook the World: "15 Days to Slow the Spread" (March 16, 2020)

Fauci: "In states with evidence of community transmission, bars, restaurants, food courts, gyms, and other indoor and outdoor venues where groups of people congregate should be https://t.co/T9CGrYFNjv… https://t.co/SwDYBgN438 pic.twitter.com/k5oaU36YAR
— The Vigilant Fox ???? (@VigilantFox) March 16, 2023

I was living in the Washington, D.C. Beltway at the time, and it was pretty much impossible to find a like-minded person within 50 miles who also wasn’t taking the bait. After I read about the news coming out of Wuhan in January, I spent much of the next couple weeks catching up to speed and reading about what a modern pandemic response was supposed to look like.

What surprised me most was that none of “the measures” were mentioned, and that these designated “experts” were nothing more than failed mathematicians, government doctors, and college professors who were more interested in policy via shoddy academic forecasting than observing reality.

Within days of continually hearing their yapping at White House pressers, It quickly became clear that the Deborah Birx’s and Anthony Fauci’s of the world were engaging in nothing more than a giant experiment. There was no an evidence-based approach to managing Covid whatsoever. These figures were leaning into the collective hysteria, and brandishing their credentials as Public Health Experts to demand top-down approaches to stamping out the WuFlu.

DeSantis on Covid lockdowns: “So I call and say, ‘Deborah [Birx], tell me: when in American history has this been done?’ And she says, ‘It’s kind of our own science experiment that we’re doing in real time.’”

Lockdowns were Fauci's “science experiment”????pic.twitter.com/K7H8NIBPaV
— Dr. Eli David (@DrEliDavid) March 14, 2023

To put it bluntly, these longtime government bureaucrats had no idea what the f—k they were doing. Fauci and his cohorts were not established or reputable scientists, but authoritarians, charlatans, who had a decades-long track record of hackery and corruption. This Coronavirus Task Force did not have the collective intellect nor the wisdom to be making these broad brush decisions.

Back then, there were only literally a handful of people who attempted to raise awareness about the wave of tyranny, hysteria, and anti-science policies that were coming our way. There were so few of us back in March in 2020 that it was impossible to form any kind of significant structured resistance to the madness that was unfolding before us. These structures would later form, but not until the infrastructure for the highway to Covid hysteria hell had already been cemented.

Making matters worse was the reality that the vast majority of the population — friends, colleagues, peers and family included — agreed that dissenters were nothing more than reckless extremists, bioterrorists, Covid deniers, anti-science rabble rousers, and the like.

Yet we were right, and we had the evidence and data to prove it. There was no evidence to ever support such a heavy-handed series of government initiatives to “slow the spread.”

By March 16, 2020, data had already accumulated indicating that this contagion would be no more lethal than an influenza outbreak.

The February, 2020 outbreak on the Diamond Princess cruise ship provided a clear signal that the hysteria models provided by Bill Gates-funded and managed organizations were incredibly off base. Of the 3,711 people aboard the Diamond Princess, about 20% tested positive with Covid. The majority of those who tested positive had zero symptoms. By the time all passengers had disembarked from the vessel, there were 7 reported deaths on the ship, with the average age of this cohort being in the mid 80s, and it wasn’t even clear if these passengers died from or with Covid.

Despite the strange photos and videos coming out of Wuhan, China, there was no objective evidence of a once in a century disease approaching America’s shores, and the Diamond Princess outbreak made that clear.

Of course, it wasn’t the viral contagion that became the problem.

It was the hysteria contagion that brought out the worst qualities of much of the global ruling class, letting world leaders take off their proverbial masks in unison and reveal their true nature as power drunk madmen.

And even the more decent world leaders were swept up in the fear and mayhem, turning over the keys of government control to the supposed all-knowing Public Health Experts.

They quickly shuttered billions of lives and livelihoods, wreaking exponentially more havoc than a novel coronavirus ever could.

In the United States, 15 Days to Slow The Spread quickly became 30 Days To Slow The Spread. Somewhere along the way, the end date for “the measures” was removed from the equation entirely.

3 years later, there still isn’t an end date…

Anthony Fauci appeared on MSNBC Thursday morning and declared that Americans would need annual Covid boosters to compliment their Flu shots.

NEW - Fauci: Americans will likely need "a booster shot once a year."pic.twitter.com/Ec0zSWhV2b
— Disclose.tv (@disclosetv) March 16, 2023

So much of the Covid hysteria era was driven by pseudoscience and outright nonsense, and yet, very few if any world leaders took it upon themselves to restore sanity in their domains. Now, unsurprisingly, so many elected officials who were complicit in this multi-billion person human tragedy won’t dare to reflect upon it.

In a 1775 letter from John Adams to his wife, Abigail, the American Founding Father wrote:

“Liberty once lost is lost forever. When the People once surrender their share in the Legislature, and their Right of defending the Limitations upon the Government, and of resisting every Encroachment upon them, they can never regain it.”

Covid hysteria and the 3 year anniversary of 15 Days To Slow The Spread serves as the beginning period of a permanent scar resulting from government power grabs and federal overreach.

While life is back to normal in most of the country, the Overton window of acceptable policy has slid even further in the direction of push-button tyranny. Hopefully, much of the world has awakened to the reality that most of the people in charge aren’t actually doing what’s best for their respective populations.

Tyler Durden Tue, 03/21/2023 - 18:05 fed pandemic coronavirus white house fauci spread deaths transmission wuhan china

International

Honey, the 3D print–I mean, dessert–is ready!

New York, NY—March 21, 2023—Cooking devices that incorporate three-dimensional (3D) printers, lasers, or other software-driven processes may soon replace…

Published

6 hours ago

March 21, 2023

Bioengineer

New York, NY—March 21, 2023—Cooking devices that incorporate three-dimensional (3D) printers, lasers, or other software-driven processes may soon replace conventional cooking appliances such as ovens, stovetops, and microwaves. But will people want to use a 3D printer–even one as beautifully designed as a high-end coffee maker–on their kitchen counters to calibrate the exact micro- and macro-nutrients they need to stay healthy? Will 3D food printing improve the ways we nourish ourselves? What sorts of hurdles will need to be overcome to commercialize such a technology?

Credit: Jonathan Blutinger/Columbia Engineering

Columbia mechanical engineers are working to address these challenges in Professor Hod Lipson’s Creative Machines Lab. In a new Perspective article published today by npj Science of Food, lead author Jonathan Blutinger, a postdoctoral fellow in the lab, explores these questions and more, discussing with Professor Christen Cooper, Pace University Nutrition and Dietetics, the benefits and drawbacks of 3D-printed food technology, how 3D-printed food compares to the “normal” food we eat, and the future landscape of our kitchens.

VIDEO: https://youtu.be/AhVfU71tb2k

Food printing technology has existed since Lipson’s lab first introduced it in 2005, but to date the technology has been limited to a small number of uncooked ingredients, resulting in what many perceive as less than appetizing dishes. Blutinger’s team broke away from this limitation by printing a dish comprising seven ingredients, cooked in situ using a laser. For the paper, the researchers designed a 3D-printing system that constructs cheesecake from edible food inks — including peanut butter, Nutella, and strawberry jam. The authors note that precision printing of multi-layered food items could produce more customizable foods, improve food safety, and enable users to control the nutrient content of meals more easily.

“Because 3D food printing is still a nascent technology, it needs an ecosystem of supporting industries such as food cartridge manufacturers, downloadable recipe files, and an environment in which to create and share these recipes. Its customizability makes it particularly practical for the plant-based meat market, where texture and flavor need to be carefully formulated to mimic real meats,” Blutinger said.

To demonstrate the potential of 3D food printing, the team tested various cheesecake designs, consisting of seven key ingredients: graham cracker, peanut butter, Nutella, banana puree, strawberry jam, cherry drizzle, and frosting. They found that the most successful design used a graham cracker as the foundational ingredient for each layer of the cake. Peanut butter and Nutella proved to be best used as supporting layers that formed “pools” to hold the softer ingredients: banana and jam. Multi-ingredient designs evolved into multi-tiered structures that followed similar principles to building architectures; more structural elements were needed to support softer substrates for a successful multi-ingredient layered print.

“We have an enormous problem with the low-nutrient value of processed foods,” Cooper said. “3D food printing will still turn out processed foods, but perhaps the silver lining will be, for some people, better control and tailoring of nutrition–personalized nutrition. It may also be useful in making food more appealing to those with swallowing disorders by mimicking the shapes of real foods with the pureed texture foods that these patients–millions in the U.S. alone–require.”

Laser cooking and 3D food printing could allow chefs to localize flavors and textures on a millimeter scale to create new food experiences. People with dietary restrictions, parents of young children, nursing home dieticians, and athletes alike could find these personalized techniques very useful and convenient in planning meals. And, because the system uses high-energy targeted light for high-resolution tailored heating, cooking could become more cost-effective and more sustainable.

“The study also highlights that printed food dishes will likely require novel ingredient compositions and structures, due to the different way by which the food is ‘assembled,’ ” said Lipson. “Much work is still needed to collect data, model, and optimize these processes.”

Blutinger added, “And, with more emphasis on food safety following the COVID-19 pandemic, food prepared with less human handling could lower the risk of foodborne illness and disease transmission. This seems like a win-win concept for all of us.”

About the Study

Journal: npj Science of Food

The paper is titled “THE FUTURE OF SOFTWARE-CONTROLLED COOKING.”

Authors of the paper are: Jonathan David Blutinger 1, Christen Cupples Cooper2 , Shravan Karthik1 , Alissa Tsai 1 , Noà Samarelli1 , Erika Storvick1 , Gabriel Seymour1 , Elise Liu1 , Yorán Meijers1,3 and Hod Lipson1
1 Department of Mechanical Engineering, Columbia Engineering
2 Department of Nutrition and Dietetics, Pace University
3 Department of Food Technology, Wageningen University, Netherlands.

The study was supported by NSF AI Institute for Dynamical Systems, grant 2112085, and by a grant from the Redefine Meat Ltd.

The authors declare no financial or other conflicts of interest.

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LINKS:

Paper: https://www.nature.com/articles/s41538-023-00182-6
DOI: 10.1038/s41538-023-00182-6

VIDEO: https://youtu.be/AhVfU71tb2k

PROJECT WEBSITE:
https://www.creativemachineslab.com/laser-cooking.html
https://www.creativemachineslab.com/digital-food.html

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Columbia Engineering

Since 1864, the Fu Foundation School of Engineering and Applied Science at Columbia University has been a resource to the world for major advances in human progress. Today, Columbia Engineering is the top engineering school in the Ivy League and New York City. As a nexus for high-impact research, the school convenes more than 250 faculty members and more than 6,000 undergraduate and graduate students from around the globe to push the frontiers of knowledge and solve humanity’s most pressing problems

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