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Science News for April 10, 2007


Milk beats soy for post-weighlifting muscle gain

A new study published in the American Journal of Clinical Nutrition found that milk protein significantly outperforms soy protein in building muscle mass after weightlifting. Young men who consumed skim milk post-workout gained almost twice as much muscle mass in 10 weeks compared to those who drank a soy drink.

SourceMcMaster University·JournalAmerican Journal of Clinical Nutrition·DateApr 10, 2007

The dGEMRIC index as a predictor of cartilage mechanical stiffness

Researchers used dGEMRIC MRI to measure GAG distribution and correlate it with indentation stiffness. The study found a significant relationship between the dGEMRIC index and mechanical stiffness, suggesting its potential as a predictive measure of cartilage stiffness in osteoarthritis patients.

SourceWiley·JournalJournal of Orthopaedic Research®·DateApr 10, 2007

Structural basis for photoswitching in fluorescent proteins brought into focus

Researchers at the University of Oregon have discovered the structural basis for photoswitching in fluorescent proteins, allowing for control over light emission. The study revealed that inserting a single oxygen atom can delay the switch-on time from five minutes to 65 hours, enabling more precise studies within cells.

SourceUniversity of Oregon·JournalProceedings of the National Academy of Sciences·DateApr 10, 2007

News tips from the Journal of Biological Chemistry

Researchers provide new insights into how a key protein used to fight viruses works, raising hopes for improved treatments against viral infection. Additionally, heart stem cells are shown to be unaffected by acute heart failure, making them available for cardiac recovery. A chemical called thioredoxin also helps prevent loss of neuron...

SourceAmerican Society for Biochemistry and Molecular Biology·JournalJournal of Biological Chemistry·DateApr 10, 2007

Study finds dietary fat interacts with genes

Researchers found that for people with a specific genetic variant, dietary fat intake was not significantly associated with body mass index (BMI) or risk of obesity. However, consuming monounsaturated fatty acids (MUFAs) like olive oil may help lower the likelihood of obesity in these individuals.

SourceTufts University·JournalJournal of Molecular Medicine·DateApr 10, 2007