En-gene-ering

"Okay I did the four in the first row, your turn."

I snapped out of my stupor and switched seats with my project partner and waited for my eyes to adjust to the blinding glare of the monitor he was working on. As my project partner and fellow intern and volunteer at Henry Ford Hospital's Neurology Research Department and I switched seats in the dark microscopy room, I had two thoughts. One was of how many more assays or cell samples we still needed to take pictures of and count the cells in. The other was of the implications of the data we were currently collecting from the samples we had spent two weeks preparing.

We sat in that dark room for hours, painstakingly adjusting settings on the microscope and counting the cells in each of our sample. When we weren't in this cramped room, hoping that no one would suddenly open the door and throw off the sensitive machine and ruin our images, we sat in front of a lab hood, dying cells with different indicators or watched as our lab mentor cared for the mice he was using for his projects. This went on for about six and a half weeks.

Fortunately, by the end of my internship, the bevy of tests we had performed on the four different samples of glioma cells yielded the results my partner and I had hoped for. For context, a glioma is a brain tumor known for its exceptionally destructive and invasive nature. Our project wanted to figure out if there is a more effective form of treatment for the tumor than what currently exists. Currently, patients who have glioma have to endure many rounds of extensive and exhausting chemotherapy that have a low chance of fully eliminating the tumor. 

Conventional surgery techniques are also ineffective--at a certain point in its growth, a glioma will have buried and anchored itself so securely to the surrounding tissue that it cannot be fully removed and will simply regenerate from the cells left behind after surgery. A patient may have to undergo many subsequent surgeries if the initial one is unsuccessful. Due to these factors, the mortality rate for those affected by glioma is high.

Because the typical treatment for glioma is both harsh and rarely successful, scientists and researchers have been looking for alternatives for several years now. The project we helped collect data for focused on the general goal of inducing genetic change using principles of biochemistry in order to create a gentler and more successful form of therapy. From reading up on previous studies (which our lab mentor insisted we also read when we weren't working), our lab mentor picked a specific kind of genetic material named microRNA-145 to test with.

Here is a picture of the distinct components of microRNA-145.

Our research showed that increasing the amount of microRNA-145 near the glioma can almost completely stop growth of the glioma if the increase is induced soon enough. This does not, however, mean that this mechanism doesn't work for glioma that is in a later stage of growth. Increasing the amount of microRNA-145 can halt the invasion or spread and movement of the tumor into neighboring brain or spinal tissue. While not necessarily a full cure for glioma quite yet, it is nevertheless promising.

Genetic engineering, however, is not limited to just medical innovation. In fact, the practice is much older and the developments I have discussed in this post are relatively recent--less than five years old. Frederick Griffith established the foundation for genetic engineering with experiments in 1928 that helped us understand the basic nature of genes and DNA. Since its potential was discovered, genetic engineering has made many other important breakthroughs such as the "Flavr-Savr" tomato (a tomato designed to remain ripe longer) in 1987.

Many of the tomatoes that we eat today are designed to remain fresh longer using modified versions of the techniques originally developed by researchers at Calgene in 1987. We come into contact with genetic engineering daily!

In the last decade however, genetic research has helped spur more medical innovation than anything else. Research into this specific kind of genetic engineering (controlling the amount of product a certain microRNA is yielding) has yielded fruitful results. Aside from cancer therapy, this method of genetic engineering has also been proven to be successful in treating genetic diseases such as Feingold syndrome. It has also determined a possible cause of hereditary cardiovascular disease that causes abnormal enlargement of the heart and fatal clotting. Research is currently under way to see if this knowledge can be used to formulate a cure for the disease itself. Based on its current trajectory, genetic engineering promises to have many positive benefits in the future.

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I am currently a senior at DCDS planning to study public health and international relations in college with aspirations to become a doctor.

Marijuana: Keep it Clean

Most people find it hard to regard any business and any professional who deals with marijuana as legitimate. But it’s not fair. Because for the thousands of people in the U.S. that rely on cannabis to treat symptoms ranging from nausea to chronic seizures, the marijuana industry is oftentimes a last hope for treatment. The taboo that we place on marijuana, medical or not, has a very real impact on the quality of the treatment that these patients are able to get. Instead of being able to trust the drug like you and I could trust an ibuprofen pill, medical marijuana patients usually do not know how strong their dosage is and also risk consuming a wide range of contaminants along with their treatment. The pressure that results from the prevailing negative view of the drug scares away chemists needed to test marijuana and prevents most medical marijuana dispensaries from even having a quality control facility to rely on.

The availability of marijuana for both medicinal and recreational purposes is rapidly increasing in America. 20 states and D.C. have legalized medical marijuana, and you probably remember Washington and Colorado approving recreational use of the drug over a year ago. Of course, testing labs have not been able to keep pace, and dispensaries across the country have no choice but to sell untested and unregulated marijuana.

Quality control labs, as a part of the marijuana industry, serve a two-fold purpose when testing product. They first measure potency with a technique called high-performance liquid chromatography (HPLC) in order to determine the amount of active ingredient present in a certain batch of marijuana. The main source of the effects of marijuana is tetrahydrocannabinol (THC), but no dose of the drug has the exact same amount. People often report getting too much or too little of the desired effects from a prescribed measure, either freaking them out with the intense psychoactive reactions or failing to fully cure their symptoms.

In addition to potency testing, these labs also conduct safety tests to ensure that sold marijuana will not contain traces of dangerous compounds like pesticides, mold, and microbes such as E.Coli and Salmonella. Gas chromatography (GC) is a popular method used in labs to test for any contaminants and, when combined with mass spectrometry, reveals the composition of chemicals in a sample of marijuana.

Labs still have a ways to go in developing new methods to test potency and safety, however. A sample of marijuana can contain a carboxylated form of THC called THC-acid, and when put through GC, the THC-acid decarboxylates to become regular THC. This inflates the potency reading of the sample and, in the end, gives the patient a smaller dose of the drug than he or she would need. Imagine taking a prescribed amount of cold medicine, let’s say, but never getting the relief you paid for because the medicine was not thoroughly tested. This is the reality that marijuana patients often face when they seek treatment.

There is a real market, with a real supply and demand, in marijuana. And if we’re talking about medical marijuana, then there is a real need for the product too. Yet, testing labs have not received the support they need to keep up with the ever-increasing number of people that can now legally buy cannabis. We’ve already allowed marijuana use to grow past a point of no return, so it’s time that we recognize and start respecting the drug for what it is: an industry. By casting off our childish aversion to cannabis and allowing testing centers to ensure the safety of this industry’s product, we can give medical marijuana patients a fair chance at treatment.

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I feel the need to state that I, personally, do not support marijuana use other than for necessary medical treatment. It’s a moral issue.

All seriousness aside, I'm Zack, a high school senior interested in studying Political Science next year who loves to run and swim.

Seitan: Really That Bad?

Driving down the street in the cold winter months, I am constantly confronted and begrudgingly badgered with signs for Big Macs, Whoppers, and supersized meals. In a world that often preaches going green and eating healthy, the constant barrage of advertising promotes the opposite in an effort to draw me into an establishment, serving unhealthy meals made with nothing more than grease and grimy grills.

When I think about the alternatives and what it means to eat a healthy diet, I am reminded of my oldest sister who is a self-proclaimed vegetarian or vegan or Vulcan (just kidding sis!) or whatever they call themselves nowadays. I respect her for her decisions but I get a bit annoyed every time I see her as she tries to convince me and my other family members, to no avail, to become vegan. I have tried several of the various dishes and while she makes some that I do like, I don’t like them enough to give up my regular diet!

Just as she believes there is only one way to be healthy, I am concerned with some of the food choices and the limitations of a vegan diet. With that in mind, I took it upon myself to do a little bit of research into protein substitutes that are similar to that of meat in both taste and texture. I am not referring to the butt of many Thanksgiving jokes, the proverbial Tofurkey, but something that I would consider a reasonable alternative if I were to actually try a similar vegan diet. My research lead me to a recent article found in the Chemical and Engineering News Magazine on a truly natural and healthy alternative to meat. Seitan, also known as wheat meat, fu, mock duck, and wheat gluten, is made from a doughy material, consisting of wheat flour and water. The wheat dough can be kneaded and molded to form a protein-loaded, meat-like mass that can very accurately mimic the texture and taste of several different meats, in particular chicken.

I’m not sure if my sister would even try Seitan because it can be prepared in such a manner that it actually looks and tastes like chicken. That alone would be a big barrier to overcome for someone who has been vegan as long as she has. Still, I am going to experiment with the process of making Seitan. I find the chemistry behind the process just as interesting as attempting to create the perfect mock duck or chicken as described in the various articles I read.

The aforementioned article detailed a journal found in the Journal of the Academy of Nutrition and Dietetics that outlines the benefits of a wheat-filled (more specifically gluten-filled) diet. Seitan is made up of two important proteins needed for gluten formation called gliadins and glutenins, the wheat meat is truly rich in essential nutrients. What was particularly interesting for me was discovering the benefits of this gluten-based food. The wheat meat, through oligofructose and inulin (starches found in gluten), creates a varied composition of colon bacteria which help to prevent many diseases and ailments. Studies show that these gluten-created and gluten-reinforced bacteria are able to protect against certain cancers, inflammatory conditions, and vascular problems found in the digestive tract. Gliadin positively impacts the body in other ways, as well; it can help to regulate both blood pressure and immune function.

The benefits of the wheat meat are many, providing a truly healthy and nutritious substitute for meat. Maybe by the time I am done with my Seitan experiment, I will be able to come up with something that will be both healthy and satisfying for the vegans (my sister’s husband is also vegan) and the rest of my family as well.

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Danny: I am a high school student, football player, lacrosse player, drummer, and an Eagle Scout. I’ve never blogged before, but I hope you enjoy my post! 

Umami Bomb

Why do people like Chinese food? Is it because of the General Tao’s Chicken, the fried egg rolls, the novelty of using chopsticks, or the fortune cookies filled with vague yet forever optimistic fortunes?

The answer lies in the magical properties of soy sauce. Unbeknownst to many, this signature component of Chinese cooking is made of fermented bean paste. Although fermented bean paste sounds disgusting, many people’s taste buds find it absolutely delightful because it contains Monosodium Glutamate or MSG. MSG, a synthesized form of the amino acid glutamate, is the fairy dust that makes food more appetizing by producing an umami flavor.

The most recently discovered of the five basic flavors, umami means “deliciousness” in Japanese. Just from the name, you can tell this flavor is really tasty. Researchers have gone crazy trying to learn more about this new flavor and how it influences our eating behavior. Even before the discovery of umami, people have been unknowingly attracted to its flavor. The classic pairing of cheese on marinara sauce is so successful because both cheese and tomatoes naturally contain glutamate. Together they form what the food industry calls an umami bomb, basically a party for your taste buds.

In this research paper published by the Journal of Nutrition & Food Sciences in 2012, these

four scientists found that not only are there glutamate receptors in the tongue, there are also glutamate receptors in the stomach. The stomach can also sense the other 19 amino acids, but it is most sensitive to glutamate. How crazy is that? Your stomach can taste glutamate!

The paper also found that eating glutamate increased protein digestion and protein absorption leading people to feel fuller. When I read this, I was so surprised. Glutamate is supposed to make me full, but why do I finish a bag of Doritos and then automatically reach for another one? I don’t know the answer, but food brands are taking advantage of this addictive nature of umami. By using ingredients that naturally contain glutamate, food companies are trying to incorporate the umami flavor into their food products.

At home, I am rarely exposed to MSG because my mom thinks it has negative effects on the body. She prefers to use fresh ingredients and I actually enjoy her cooking, much to her pleasure. While my mom doesn’t use MSG, Chinese restaurants are not at all hesitant to add MSG, because MSG is a cheap flavor enhancer that gives food an extra boost of flavor. Eating MSG loaded food once in a while is not too bad, but after eating too much MSG, I always feel nauseous. Perhaps, instead of using synthetic glutamate, use ingredients that naturally contain glutamate to make an umami bomb. 

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I’m a high school senior who wants to enjoy all the world has to offer, especially the food.