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University of California - San Diego


Sugar molecule links red meat consumption and elevated cancer risk in mice

Researchers at the University of California, San Diego School of Medicine have found that feeding mice Neu5Gc promotes spontaneous cancers and systemic inflammation. The study suggests a potential link between red meat consumption and cancer risk, and may also explain connections to other diseases exacerbated by chronic inflammation.

SourceUniversity of California - San Diego·JournalProceedings of the National Academy of Sciences·DateDec 29, 2014

Researchers generate tunable photon-pair spectrum using room-temperature quantum optics silicon chip

A team of researchers at the University of California, San Diego, has developed a silicon chip that can emit and control quantum light at room temperature. The device uses Spontaneous Optical Nonlinear Mixing to generate entangled photon pairs, which can be tuned over a wide range of Schmidt numbers for specific quantum optic properties.

SourceUniversity of California - San Diego·JournalNature Communications·DateDec 15, 2014

Of mice, not men

Researchers have discovered that a significant number of mouse genes do not behave like their human counterparts, suggesting that science will need to rethink the role of the lab mouse. The findings come from the ongoing mouse ENCODE project and indicate that similar genes in humans and mice are expressed in different ways.

The dirty side of soap

Researchers at University of California, San Diego School of Medicine found that triclosan causes liver fibrosis and cancer in laboratory mice through molecular mechanisms relevant in humans. Long-term exposure to the chemical may lead to liver toxicity, particularly when combined with other compounds.

SourceUniversity of California - San Diego·JournalProceedings of the National Academy of Sciences·DateNov 17, 2014