Breaking News
Full-Out, Digitized Technocratic Rule Is Not Around The Corner, It Is Next Door
Will the Dollar be a Casualty of the Iran War?
Going Down with the Ship
Hormuz Is Closing -- Oil Skyrockets. Food and Chips Are Next...
Top Tech News
The Pentagon is looking for the SpaceX of the ocean.
Major milestone by 3D printing an artificial cornea using a specialized "bioink"...
Scientists at Rice University have developed an exciting new two-dimensional carbon material...
Footage recorded by hashtag#Meta's AI smart glasses is sent to offshore contractors...
ELON MUSK: "With something like Neuralink… we effectively become maybe one with the AI."
DARPA Launches New Program Generative Optogenetics, GO,...
Anthropic Outpaces OpenAI Revenue 10X, Pentagon vs. Dario, Agents Rent Humans | #234
Ordering a Tiny House from China, what's the real COST?
New video may offer glimpse of secret F-47 fighter
Donut Lab's Solid-State Battery Charges Fast. But Experts Still Have Questions
Fascinating study uncovers how we evolved to benefit from eating fermented food
A fascinating new study from scientists at the University of Leipzig has discovered that a specific immune function receptor, uniquely evolved in humans and great apes, is triggered by a metabolite from lactic acid bacteria (LAB) found in fermented foods.
Most mammals have two kinds of hydroxycarboxylic acid (HCA) receptors. These receptors are known to regulate immune function and energy homeostasis, primarily in response to dietary conditions. Around 15 years ago a third HCA receptor was discovered in the human genome, which further research revealed to be unique to humans and great apes.
A new study has now discovered that one of the strongest activators of this third HCA receptor is D-phenyllactic acid, a metabolite produced by lactic acid bacteria which appears in some foods as the fermentation process takes hold.