Thursday, April 4, 2013

Scientists build material that mimics squid beak: Promising step toward safer, more comfortable implants

Apr. 3, 2013 ? Researchers led by scientists at Case Western Reserve University have turned to an unlikely model to make medical devices safer and more comfortable -- a squid's beak.

Many medical implants require hard materials that have to connect to or pass through soft body tissue. This mechanical mismatch leads to problems such as skin breakdown at abdominal feeding tubes in stroke patients and where wires pass through the chest to power assistive heart pumps. Enter the squid.

The tip of a squid's beak is harder than human teeth, but the base is as soft as the animal's Jello-like body. In order to connect these two mechanically dissimilar parts of the squid a major part of the beak has a mechanical gradient that acts as a shock absorber so the animal can bite a fish with bone-crushing force yet suffer no wear and tear on its fleshy mouth.

Nature's technology could make a range of medical devices more comfortable and safer for patients, from glucose sensors for diabetics to prosthetic arms and legs that attach to amputees' bones, the researchers say. Their work is published today in the Journal of the American Chemical Society.

"We're mimicking the architecture and the water-enhanced properties of the squid to generate these materials," said Stuart J. Rowan, the Kent H. Smith professor of macromolecular science and engineering at Case Western Reserve, and senior author.

Rowan worked with PhD student Justin D. Fox and assistant professor of biomedical engineering Jeffrey R. Capadona at CWRU, and Paul D. Marasco, who, like Capadona, is a principal investigator at the Advanced Platform Technology Center at the Louis Stokes Cleveland Department of Veterans Affairs Medical Center.

Other researchers have shown the structure of the beak is a nanocomposite composed of a network of chitin fibers embedded within increasingly cross-linked structural proteins from mouth to tip. The gradient is present when the beak material is dry, but is dramatically enhanced when in water, the squid's natural environment.

Rowan and Capadona were among a team of researchers who had previously reported a material that mimics the sea cucumber's skin, which is soft and pliable when wet and stiff and hard when dry.

They thought that material, in the form of a film, could be cross-linked with nanofibers to maintain stiffness when wet. They filled the film with functionalized cellulose nanocrystals that, when exposed to light, form cross-links.

To ramp up stiffness across the film, one end was exposed to no light and subsequent sections to increasingly more light. The longer the exposure, the more cross-links that formed.

Just like the beak, the grade from soft to hard was steeper when wet. Water switches off the weaker non-covalent bonds that form when the material is dry.

The wet environment inside the body will enhance the gradient just as well, which makes this technology especially attractive for implants, the researchers say.

"There are all sorts of places in medicine where we're using hard materials but we're mostly soft," Marasco said. The contrast is a recipe for sores and infection, poor performance and implant failure.

Needles in diabetics' insulin pumps, metal stents inserted in blood vessels and electrodes inserted in muscles or brains could be safer and more effective if materials would remain hard where they need to be but buffer surrounding soft tissues.

"Prosthetic limbs are connected to the arm or leg with a socket of hard plastic that fits over the residual limb," Marasco continued. "But bone moves around under the socket and can damage the soft tissue inside, while the socket can be hard on the skin where it makes contact."

A better solution, he said, would be to run a metal insert into the bone inside the body and attach a prosthesis directly outside the body using this kind of mechanical buffer where the hard metal passes through the soft skin.

The researchers are already working on the next generation of materials and cross-linking strategies to make the buffer gradient steeper. The tip of a squid's beak is 100 times harder than it's softest portion, while this first mimic's hard tip is five times harder than its soft end.

"This is a proof of concept," Rowan said. "Now that we have shown the concept works we're now getting a wee bit more complicated and targeting materials that will allow us to move closer to applications."

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Story Source:

The above story is reprinted from materials provided by Case Western Reserve University, via EurekAlert!, a service of AAAS.

Note: Materials may be edited for content and length. For further information, please contact the source cited above.


Journal Reference:

  1. Justin D. Fox, Jeffrey R. Capadona, Paul D. Marasco, Stuart J. Rowan. Bioinspired Water-Enhanced Mechanical Gradient Nanocomposite Films That Mimic the Architecture and Properties of the Squid Beak. Journal of the American Chemical Society, 2013; 135 (13): 5167 DOI: 10.1021/ja4002713

Note: If no author is given, the source is cited instead.

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of ScienceDaily or its staff.

Source: http://feeds.sciencedaily.com/~r/sciencedaily/strange_science/~3/j7iG4PN5Ihk/130403104224.htm

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Wednesday, April 3, 2013

Twitter Is Building A Gateway To The ?Web? Of Mobile Apps

twitter-gatewayTwitter is making a move to become the jumping off point for discovering, browsing and accessing the mobile app ecosystem, the company announced yesterday, in a somewhat understated event only developers were invited to attend. The event, due to its nature, was filled with geekier terminology like "footer tags," "deep linking," and "URL schemes," making summaries of its announcements hard to parse by the everyday Twitter user who isn't as familiar with what some of these things may mean.

Source: http://feedproxy.google.com/~r/Techcrunch/~3/SifsJADa_UQ/

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Some Colo. sheriffs oppose more gun control

DENVER (AP) ? Some Colorado sheriffs are speaking out against any more gun control measures as President Barack Obama visits the state.

Sixteen sheriffs, including Larimer County's Justin Smith and John Cooke of Weld County, plan to hold a news conference Wednesday in Denver. They'll gather in a park near where the president will meet with law enforcement and community leaders to discuss the gun control package recently signed into law by Gov. John Hickenlooper.

He's trying to put pressure on a reluctant Congress to pass federal gun control legislation.

Colorado has gone further than any state outside the Northeast in passing new gun laws. The state now prohibits the sale of magazines that hold more than 15 bullets and requires background checks for all private gun sales.

Source: http://news.yahoo.com/colo-sheriffs-oppose-more-gun-control-131042895.html

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Owen Thomas Joins ReadWrite As Editor-in-Chief, Says He Will Take The Site ?Back To Our Roots'

owen thomasSAY Media just announced that Owen Thomas, previously the West Coast Editor at Business Insider, has joined ReadWrite (a tech blog that Say acquired in 2011) as editor-in-chief. I reported on Friday that Thomas (who's an old boss of mine ? he was executive editor at VentureBeat back when I was the assistant editor) was in talks for the position, though all SAY representatives would tell me at the time was that they were talking to a number of candidates.

Source: http://feedproxy.google.com/~r/Techcrunch/~3/TMerzCi_JdA/

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Friday, March 29, 2013

Palestinian journalist jailed for Abbas photo

RAMALLAH, West Bank (AP) ? A West Bank appeals court on Thursday upheld a one-year prison term for a Palestinian journalist who had a photo on his Facebook page that authorities claimed portrayed President Mahmoud Abbas as a traitor, rights activists said.

It was the second such case in two months, and Abbas' Palestinian Authority is facing mounting criticism for stifling dissent. In particular, Abbas' security forces have targeted supporters of the Islamic militant Hamas, which seized the Gaza Strip from him in 2007.

The defendant in Thursday's case was Mamdouh Hamamreh, a reporter for the Hamas-linked Al-Quds TV.

Nimer Hamad, an adviser to Abbas, said the Palestinian president would pardon Hamamreh, but declined further comment.

Prosecutors have alleged that a photo montage on his Facebook page back in 2010 showed Abbas next to a villain in a popular TV drama about French colonial rule in the Levant. The villain was an informer for the French and the photo caption read: "They're alike."

Hamamreh denied that he was the one who posted the photo, but last year a court sentenced him to a year in prison. An appeals court upheld the sentence Thursday, said Issam Abdeen of the Palestinian human rights group Al-Haq.

In February, a Palestinian court sentenced university student Anas Awwad, 26, to a year in jail for "cursing the president" on Facebook. The Palestinian judiciary applies a Jordanian law that criminalizes cursing the king.

Awwad's father said at the time that his son was being punished for what appeared to be a humorous caption under a picture showing Abbas kicking a soccer ball.

An appeals court overturned Awwad's sentence earlier this month and ordered a new trial, Abdeen said. Several other Palestinians face similar charges, he said.

Abbas and his Palestinian Authority, which administers 38 percent of the West Bank, have come under fire repeatedly for squashing dissent. Hamas, which rules Gaza, has faced similar accusations, including going after supporters of Abbas' Fatah movement.

The Palestinian political split of 2007 largely halted the work of democratic institutions. It paralyzed the parliament and prevented new parliamentary and presidential elections.

Source: http://news.yahoo.com/palestinian-journalist-jailed-abbas-photo-192114714.html

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Twitterrific 5 updated with push notification, more

Twitterrific, the elegant Iconfactory Twitter client for iPhone and iPad, has been updated to support one of their most requested features -- push notifications. Currently in beta, users are being added to Twitterrific's push system in batches of 1,000 to make sure servers stay up and the experience remains positive for everyone. If you don't get into the push beta immediately, just try again in a few days. (You can find it in the Settings section.)

Also in version 5.2, user banners have been added to profile pages, discussions are now shareable via email or storify, Doplr gets thumb-nailed, and the usual bevy of improvements, additions, and fixes.

I've been using the push notifications for roughly a day now and they've been working really well. In addition to the message itself, the Iconfactory has included small icons at the beginning of the notification to help you quickly, easily differentiate between mentions, direct messages, re-tweets, favorites, and others.

You can grab the update now, and If you're not using Twitterrific yet, check it out and let me know what you think.



Source: http://feedproxy.google.com/~r/TheIphoneBlog/~3/J2Qlhy6BvKQ/story01.htm

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Thursday, March 28, 2013

Cancer biologists find DNA-damaging toxins in common plant-based foods

Mar. 27, 2013 ? In a laboratory study pairing food chemistry and cancer biology, scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells. They found that liquid smoke flavoring, black and green teas and coffee activated the highest levels of a well-known, cancer-linked gene called p53.

The p53 gene becomes activated when DNA is damaged. Its gene product makes repair proteins that mend DNA. The higher the level of DNA damage, the more p53 becomes activated.

"We don't know much about the foods we eat and how they affect cells in our bodies," says Scott Kern, M.D., the Kovler Professor of Oncology and Pathology at the Johns Hopkins University School of Medicine. "But it's clear that plants contain many compounds that are meant to deter humans and animals from eating them, like cellulose in stems and bitter-tasting tannins in leaves and beans we use to make teas and coffees, and their impact needs to be assessed."

Kern cautioned that his studies do not suggest people should stop using tea, coffee or flavorings, but do suggest the need for further research.

The Johns Hopkins study began a year ago when graduate student Samuel Gilbert, working in Kern's laboratory, noted that a test Kern had developed to detect p53 activity had never been used to identify DNA-damaging substances in food.

For the study, published online February 8 in Food and Chemical Toxicology, Kern and his team sought advice from scientists at the U.S. Department of Agriculture about food products and flavorings. "To do this study well, we had to think like food chemists to extract chemicals from food and dilute food products to levels that occur in a normal diet," he says.

Using Kern's test for p53 activity, which makes a fluorescent compound that "glows" when p53 is activated, the scientists mixed dilutions of the food products and flavorings with human cells and grew them in laboratory dishes for 18 hours.

Measuring and comparing p53 activity with baseline levels, the scientists found that liquid smoke flavoring, black and green teas and coffee showed up to nearly 30-fold increases in p53 activity, which was on par with their tests of p53 activity caused by a chemotherapy drug called etoposide.

Previous studies have shown that liquid smoke flavoring damages DNA in animal models, so Kern's team analyzed p53 activity triggered by the chemicals found in liquid smoke. Postdoctoral fellow Zulfiquer Hossain tracked down the chemicals responsible for the p53 activity. The strongest p53 activity was found in two chemicals: pyrogallol and gallic acid. Pyrogallol, commonly found in smoked foods, is also found in cigarette smoke, hair dye, tea, coffee, bread crust, roasted malt and cocoa powder, according to Kern. Gallic acid, a variant of pyrogallol, is found in teas and coffees.

Kern says that more studies are needed to examine the type of DNA damage caused by pyrogallol and gallic acid, but there could be ways to remove the two chemicals from foods and flavorings.

"We found that Scotch whiskey, which has a smoky flavor and could be a substitute for liquid smoke, had minimal effect on p53 activity in our tests," says Kern.

Liquid smoke, produced from the distilled condensation of natural smoke, is often used to add smoky flavor to sausages, other meats and vegan meat substitutes. It gained popularity when sausage manufacturers switched from natural casings to smoke-blocking artificial casings.

Other flavorings like fish and oyster sauces, tabasco and soy sauces, and black bean sauces showed minimal p53 effects in Kern's tests, as did soybean paste, kim chee, wasabi powder, hickory smoke powders and smoked paprika.

Funding for the study was provided by the National Institutes of Health's National Cancer Institute (CA62924) and the Everett and Marjorie Kovler Professorship in Pancreas Cancer Research.

In addition to Kern, Gilbert and Hossain, other scientists involved in the research include Kalpesh Patel, Soma Ghosh, and Anil Bhunia from Johns Hopkins.

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Story Source:

The above story is reprinted from materials provided by Johns Hopkins Medicine, via Newswise.

Note: Materials may be edited for content and length. For further information, please contact the source cited above.


Journal Reference:

  1. M. Zulfiquer Hossain, Samuel F. Gilbert, Kalpesh Patel, Soma Ghosh, Anil K. Bhunia, Scott E. Kern. Biological clues to potent DNA-damaging activities in food and flavoring. Food and Chemical Toxicology, 2013; 55: 557 DOI: 10.1016/j.fct.2013.01.058

Note: If no author is given, the source is cited instead.

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of ScienceDaily or its staff.

Source: http://feeds.sciencedaily.com/~r/sciencedaily/top_news/top_health/~3/rIaA_10aDzM/130327163302.htm

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