A potential cure for gluten sensitivities, can tracking a cancer tumor lead to a cure and is artificial sweetener making you chubby?

Enzyme May Reduce Symptoms in People with Gluten Sensitivities

(Drug, Discovery & Development, 5/8/2017, Joanne Van Zuidam)

Good news for the estimated 18 million Americans that are sensitive to gluten.  An enzyme has been found to break down small amounts of gluten within the digestive system, which may help ease symptoms such as bloating, diarrhea, and abdominal pain. When taken with foods with gluten, aspergillus niger-derived prolyl endoprotease (AN-PEP) prevented a significant amount of protein from entering the small intestine.  Results showed that AN-PEP, in both high and low doses, broke down gluten in both the stomach and the duodenum.

First timeline of a cancer tracks tumors from origin to spread

(New Scientist, 5/11/2017, Andy Coghlan)

There’s rarely a silver lining to a cancer diagnosis. But one man’s illness has led to the first precise tracing of a cancer’s evolution. Knowing the exact time at which a tumor developed in the patient’s body allowed scientists to create a timeline for how his cancer evolved.  Knowing the exact time when the rare chest wall tumor was born, they could study how many mutations it had developed by the time they re-examined it two years down the line. This gave them information about the rate of change, which they could then extrapolate and use to follow the progression of the disease back in time to its origins.

“Artificial” Sweetener Is Weight Gain Biomarker

(GEN, 5/11/2017, News Highlights)

White sugar.  Brown sugar.  Palm Sugar. Evaporated Cane Juice.  Artificial sugar.  There are so many different types of sugar it’s hard to keep track of them all.  As more Americans turn to artificial sweeteners to reduce their sugar consumption, scientists are beginning to warn people how sugar substitutes are a biomarker for increasing fat mass.  Eeek.  Erythritol is a sugar alcohol that occurs naturally in a variety of foods, such as pears and watermelons, but in recent years has increasingly become a common ingredient in low-calorie foods as a replacement for sugar. Erythritol is 60% to 70% as sweet as sucrose, yet it is generally considered noncaloric and does not affect blood sugar.

Yet researchers found that students who gained weight and abdominal fat over the course of the year had 15-fold higher blood erythritol at the start of the year compared with their counterparts who were stable or lost weight and fat mass over the academic year.

 

 

—Compiled by Social Media Specialist Jillian Scola