Wednesday, May 04, 2022

Abnormal activity of brain circuit causes anorexia in animal model

Peer-Reviewed Publication

BAYLOR COLLEGE OF MEDICINE

A team of researchers at Baylor College of Medicine, Louisiana State University and collaborating institutions has discovered that abnormal activity in a particular brain circuit underlies anorexia in an animal model of the condition. Genetically and pharmacologically restoring the normal activity of the brain circuit improved the condition, opening the possibility of developing a treatment strategy for affected individuals in the future. The study appears in Nature Neuroscience.

“Anorexia is an eating disorder. People affected are highly concerned about gaining weight and usually severely restrict the amount of food they eat and exercise excessively, which leads to severe weight loss. Anorexia has the highest mortality rate among all psychiatric diseases,” said lead author Dr. Yong Xu, professor of pediatrics – nutrition and molecular and cellular biology at Baylor. “The condition has no approved treatment and the underlying cause is unclear. In this study we worked with an animal model of the condition that mimics many of the characteristics we observe in people to investigate brain circuit alterations that could be involved in the condition.”

Previous work in the Xu lab and by other groups has shown that dysfunction of dopamine and serotonin neurons, which regulate feeding, is associated with individuals with anorexia. However, how these two populations of neurons in the brain contribute to the condition was not clear.

“First, we found that under normal conditions dopamine neurons do communicate with serotonin neurons, and we studied this interaction to determine how it regulates feeding,” Xu said.

The researchers found that the strength of the signal transmitted along the dopamine-serotonin brain circuit determined how much the animals would eat.

“When dopamine neurons fired a lower-frequency signal, for example, between 2 and 10 Hertz, the result was inhibition of the serotonin neurons and overeating behavior,” Xu explained. “On the other hand, when dopamine neurons fired at a higher frequency between 10 and 30 Hertz, the serotonin neurons were activated and this led to lack of feeding.”

The researchers then investigated whether the dopamine-serotonin circuit would play a role in the development or persistence of anorexia in a mouse model. They discovered that this brain circuit is super activated in the animal model, when compared to controls, providing an explanation for the animals’ lack of appetite and excessive exercising.

In addition, the team identified the dopamine receptor DRD1 as a key mediator of the hyperactivity of this circuit. Knocking out the DRD1 gene partially restored normal eating and exercise behaviors in the animals.

“The findings suggested that pharmacologically inhibiting the DRD1 receptor could also help reduce the circuit’s hyperactivity, an approach that could have clinical applications,” Xu said. “Indeed, we found that a drug that interferes with DRD1 receptor activity can effectively prevent anorexia and weight loss in the animal model. These findings support further studies toward developing a similar therapeutic approach for individual with anorexia.”

Anorexia is more common in females than in males, but the reason for this difference is not clear. “In future work we plan to look into what mediates the differences between males and females and try to understand the mechanism,” Xu said.

Other contributors to this work include Xing Cai, Hailan Liu, Bing Feng, Meng Yu, Yang He, Hesong Liu, Chen Liang, Yongjie Yang, Longlong Tu, Nan Zhang, Lina Wang, Na Yin, Junying Han, Zili Yan, Chunmei Wang, Pingwen Xu, Qi Wu, Qingchun Tong and co-corresponding author Yanlin He. The authors are affiliated with one or more of the following institutions: Baylor College of Medicine, Louisiana State University and the University of Texas Health Science Center at Houston.

The investigators of this study were supported by grants from the NIH (NIH R01DK114279, R01DK109934, R21NS108091, R00 DK107008, R01 DK123098, P30 DK020595, K01DK119471, R01DK109194, R56DK109194, P01DK113954, R01DK115761, R01DK117281, R01DK120858 and P20 GM135002). Further support was provided by DOD (Innovative Grant W81XWH-19-PRMRP-DA), the Pew Charitable Trust awards (0026188), Baylor Collaborative Faculty Research Investment Program grants, USDA/CRIS (51000-064-01S) and the American Diabetes Association (7-13-JF-61, 1-17-PDF-138 and 1-15-BS-184).

UTA biologist: Do chunky monkeys woo more mates?

Biologist investigates causes of seasonal weight gain in male squirrel monkeys

Grant and Award Announcement

UNIVERSITY OF TEXAS AT ARLINGTON

JC Buckner 

IMAGE: JC BUCKNER, ASSISTANT PROFESSOR, THE UNIVERSITY OF TEXAS AT ARLINGTON view more 

CREDIT: THE UNIVERSITY OF TEXAS AT ARLINGTON

An evolutionary biologist at The University of Texas at Arlington is studying seasonal weight gain in male squirrel monkeys to determine its relationship to the species’ potential to sire offspring.

The National Science Foundation has awarded JC Buckner, assistant professor of biology, a four-year grant to study the Brazilian primates’ genetic traits and how they impact sexual selection.

During their brief mating season, male squirrel monkeys gain weight. Researchers think it is likely that the individuals who add the most pounds have the most reproductive success. That may occur because female squirrel monkeys find them more attractive than their thinner competitors.

Through DNA analysis, Buckner will investigate if weight gain is a sign of genetic quality to females who may be seeking a healthy mate. If packing on the pounds correlates with reproductive success and healthy genes, Buckner said it is likely that females are actively selecting the best parent for their offspring.

Simultaneously, her lab will look for alternate causes of weight gain. She hypothesizes that additional mass may help hopeful fathers challenge competing males and gain access to females. If this is true, then females would be viewed as playing a more passive role in mate selection.

At a time when biodiversity is in decline worldwide, basic biological research is necessary to further scientists’ understanding of species adaptability and survival, Buckner said.

“Humans and wildlife are increasingly affected by climate change and habitat degradation, which contribute to disease, novel stressors and population decline,” Buckner said. “Basic research like this is important to our understanding of the evolution of sexual signals and how they are used by species to adapt, reproduce and survive.”

Buckner’s investigation is funded by a collaborative grant awarded to UTA, California Lutheran University (CLU) and the University of California, Los Angeles (UCLA). Anita Stone, CLU assistant professor of biology, will spend four summers conducting field research in the eastern Amazonian forest. At UCLA, biological anthropologist Jessica Lynch will conduct paternity tests on biological samples from the baby monkeys that are born.

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A Brazilian squirrel monkey rests on a tree branch.

CREDIT

Photo courtesy of Claire Meuter of Cal Lutheran

New report assesses global anti-deforestation measures

Comprehensive scientific report shows REDD+ progress and effects on climate, nature and people

Peer-Reviewed Publication

INTERNATIONAL UNION OF FOREST RESEARCH ORGANIZATIONS (IUFRO)

  • Reducing deforestation and forest degradation and their associated carbon emissions (REDD+) is part of the solution to climate change.
  • However, the role that REDD+ plays in reducing these emissions, while important, is limited given the magnitude of the problem and actions required in other greenhouse gas emitting sectors.
  • REDD+ implementation has the potential to deliver a range of benefits beyond reducing carbon if environmental and social aspects receive adequate attention.
  • The performance of REDD+ could be improved considerably by reducing the complexity of its governance and leveraging synergies with similar global initiatives.

(Vienna, 4 May 2022) A major scientific assessment on REDD+ is published today, evaluating the world’s progress towards goals to reduce emissions from deforestation and forest degradation. The report and policy brief, prepared by the Global Forest Expert Panels (GFEP) Programme led by the International Union of Forest Research Organizations (IUFRO), analyses the past 10 years of REDD+ implementation with respect to forest governance, carbon measurements and effects on biodiversity and livelihoods. The findings are presented in a webinar during the World Forestry Congress week.

One major conclusion is that while REDD+ has provided a convenient umbrella for many forest and land use related activities aimed at reducing deforestation and forest degradation – and associated greenhouse gas emissions – the interlinkages and complexities of relationships between forests, land use and climate are profound.

The report, which aims to inform ongoing policy discussions on the 2030 Agenda for Sustainable Development, comes at a pivotal time: Human-induced climate change and increases in extreme weather events are impacting nature and people faster and more severely than had been expected 20 years ago. However, there is still a chance to reverse this trend and avoid further global warming, according to the Intergovernmental Panel on Climate Change. This requires drastic reductions in greenhouse gas emissions, particularly CO2, most of which stem from burning fossil fuels. Forests also play an important role in the global carbon cycle: they absorb carbon as they grow and emit carbon when they are destroyed. Every year nearly one-third of the global carbon emissions produced by humans can be absorbed by forests, yet deforestation and forest degradation are responsible for up to 10% of the annual man-made CO2 emissions.

In addition, interest in forests as a ‘nature-based solution’ has probably never been higher and the number of initiatives aimed at conserving, sustainably managing and restoring forests has increased considerably.

“For example, there has been growing interest in forest landscape restoration (FLR) since the launch of the Bonn Challenge in 2011. This and other initiatives contribute to REDD+ but also overlap with it and often create confusion among stakeholders. Optimizing synergies with them and with other sectors is both a challenge and an opportunity,” says IUFRO Task Force Deputy Coordinator and environmental consultant Stephanie Mansourian, one of the lead authors.

In addition to promoting forest protection and carbon sink enhancement, a key focus of REDD+ is to move the scope of interventions beyond climate impacts towards an integrated view of climate, biodiversity and livelihoods. REDD+ can deliver numerous environmental benefits, including reduced soil erosion, enhanced water quality and quantity, and increased resilience to drought and floods. It can potentially deliver important biodiversity benefits, although the availability of up-to-date biodiversity data remains a major challenge. “Such benefits have significant economic importance and may increase both the value of REDD+ programs and people’s willingness to engage with them. However, in the implementation of REDD+, greater attention to biodiversity and livelihood outcomes is needed,” says lead author and IUFRO President John Parrotta of the USDA Forest Service.

Evidence from social evaluations of REDD+ interventions indicates that, where direct and indirect benefits are clearly visible to local stakeholders, and have been delivered, community engagement is strong and projects have achieved positive carbon and social outcomes, at least in the short term. Furthermore, explicit attention to rights and tenure issues provides more transparent mechanisms for the reporting and monitoring of environmental and social co-benefits, as well as better, more equitable outcomes, particularly for more vulnerable communities. Case studies from Indonesia show that insecure tenure can exacerbate distrust between resource users and the government, and can keep local people from further participating in REDD+ activities. Evidence from Latin America and the Caribbean suggests that deforestation is lower in areas where Indigenous and Tribal Peoples’ collective land rights are recognized.

“Since 2012, implementation of REDD+ has advanced considerably in many countries but ultimately it is REDD+ governance that determines its performance. Yet, governance is distributed across a complex landscape of institutions with different sources of authority and power dynamics that influence its outcomes,” says GFEP Programme Coordinator Christoph Wildburger.

REDD+ is being applied in a wide diversity of contexts with an equally wide diversity of governance strategies, which are changing over time. Brazil, for example, was initially a leading global source of deforestation, then a world leader in reducing deforestation, and is now experiencing rising deforestation once again. While Brazil’s federal government has played a key role in these swings in deforestation rates, a number of Brazilian states are pursuing their own REDD+ initiatives with positive outcomes. Ghana, a relatively small country where deforestation has been strongly linked to the production of cocoa for export, is pursuing the ‘world’s first commodity-driven’ REDD+ strategy with private sector investments in ‘climate smart cocoa’. Both Brazil and Ghana illustrate the important role that actors other than national governments may play in shaping REDD+, such as sub-national state actors or private companies trading in forest risk commodities like cocoa.

Report and policy briefDownload link

Fact sheet: Download link

Online study launch: Webinar

The International Union of Forest Research Organizations IUFRO is a world-wide organization devoted to forest research and related sciences. Its members are research institutions, universities, and individual scientists as well as decision-making authorities and other stakeholders with a focus on forests and trees.

The IUFRO-led Global Forest Expert Panels GFEP Programme provides policymakers with a stronger scientific basis for their decisions and policies related to the contributions of forests to mitigate and adapt to climate change.

For more information, please contact: Gerda Wolfrum at +43-1-8770151-17 or wolfrum(at)iufro.org

Background: REDD+ is a global action plan to reduce emissions from deforestation and forest degradation primarily in tropical and sub-tropical regions, where the largest forest losses take place.

Initially created as “REDD” by the United Nations Framework Convention on Climate Change in 2007, the “+” was added in 2010 to include conservation and enhancement of forest carbon stocks, and sustainable management of forests.

REDD+ was conceived as a framework for high-income countries to pay low- and middle-income countries for the conservation, sustainable management, and restoration of their forests. This happens, for example, through bilateral commitments such as those between Norway or Germany (currently the largest contributors), and Brazil or Indonesia as major recipients.

Although experience to date from over 65 countries provides useful insights into both challenges and lessons for the future of REDD+, determining the actual effects of REDD+ on forests, biodiversity and people is hampered by insufficient or inadequate measurement and reporting.

 ELECTROCHEMISTRY

A better way to create compounds for pharmaceuticals, other chemicals


Study uses new process to make complex molecules

Peer-Reviewed Publication

OHIO STATE UNIVERSITY

COLUMBUS, Ohio – What do gunpowder, penicillin and Teflon all have in common? They were inventions that took the world by storm, but they were all created by complete accident. 

In a new study published in the journal Scienceresearchers used electricity to develop a tool that may make it easier and cheaper to fabricate the compounds used in pharmaceuticals and other natural products. Yet this invention, too, joins the ranks of the many unanticipated innovations that came before it. 

Christo Sevov, co-author of the study and an assistant professor of chemistry and biochemistry at The Ohio State University, was part of a team that initially sought to prepare a catalyst that could be activated by electricity to make the bonds of the targeted drug compounds.  

Their study’s findings suggest a general guideline for taking inexpensive and widely abundant materials, and using them to create complex compounds that wouldn’t normally work together. Streamlining this chemical process could allow researchers to safely create more valuable products with fewer steps and less waste. 

But to actually facilitate their chemical reactions in the lab, instead of using high-energy reagents, or added substances, as is customary when synthesizing materials, Sevov’s team utilized the power of electricity.

Because electricity is ecologically sustainable, there’s recently been a push in the industrial sector to move toward the use of electrochemistry to foster chemical change. 

“It's a very attractive way to do chemistry these days, because we have total control over how we run these reactions,” Sevov said. 

The research has broad applications in medicine, and in the creation of products like agrichemicals (like pesticides or herbicides) and certain plastics. But Sevov’s discovery, while seemingly serendipitous, took lots of hard work and patience to get right. 

“It took maybe three months of testing different combinations of additives, until all of a sudden something worked and it worked phenomenally well,” Sevov said. “Getting to that complex allowed us to stitch together materials that are very difficult to stitch together under normal circumstances.”

Because the precious metals many chemists use as catalysts can cost a pretty penny, Sevov’s team chose a nickel atom as the catalyst for their tool. In chemistry, catalysts are responsible for increasing or decreasing the rate of the chemical reaction as they make and create bonds. 

“Being able to use catalysts that are very inexpensive, like nickel, is very beneficial to everyone in the entire community in general,” he said. Besides being a cheap alternative for businesses that produce pharmaceuticals, plastics and polymers, using nickel also keeps the cost of food products down. For example, if farmers had to pay more for the agrichemicals these chemical reactions help create, the price of their crop would rise proportionally, Sevov said.

To build on their research further, the team will go on to collaborate with Merck, a multinational pharmaceutical company, to try creating other products using more difficult reactions and more complex molecules. But with their latest discovery, Sevov said that he’s optimistic that their work will start to create brand new avenues in the field of chemistry.

“We’re going to take advantage of this really reactive intermediate and see how far we can run with it,” Sevov said. 

Co-authors include Taylor Hamby and Matthew Lalama of Ohio State. This research was supported by the National Institutes of Health.  

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Written By Tatyana Woodall, Woodall.52@osu.edu

New portal improves forecasts of devastating storms in West Africa

Online tool will enable forecasters to provide communities with more reliable warnings

Business Announcement

UK CENTRE FOR ECOLOGY & HYDROLOGY

Nowcasting portal 

IMAGE: THIS IMAGE FROM THE PORTAL SHOWS STORMS (IN RED) ACROSS WEST AFRICA ON THE EVENING OF 27 APRIL 2022. view more 

CREDIT: © MAPBOX © OPENSTREETMAP © 2022 EUMETSAT

An online portal developed by the UK Centre for Ecology & Hydrology (UKCEH) will enable forecasters in West Africa to provide communities with earlier and more reliable warnings about large storms.

Storms in the Sahel region, which can reach over 100km in size, have become more extreme since the 1980s due to global warming, with more intense rainfall.* Severe flooding during the monsoon from June to September causes human and livestock deaths, plus damages property and infrastructure, leaving thousands of people without homes and livelihoods.

State-of-the-art weather forecast models struggle to predict where new storms will hit and how strong they will be, which makes it difficult to provide warnings to people in affected areas so they can protect their property and livestock or get out of harm’s way.

National forecasting agencies in Africa can already make predictions of how storms will behave in the next couple of hours by observing current atmospheric conditions, and analysing hundreds of historical storms.

Now, thanks to a recent breakthrough by UKCEH scientists, they can make these short-term forecasts, known as ‘nowcasts’, for six hours ahead and with a higher degree of accuracy. The new research found drier soils can increase the intensity of storms when they are on the move, affecting where they travel and the amount of rainfall they produce.

These novel nowcasting predictions and related satellite observations for West Africa are available via UKCEH’s new free portal, which has been funded by the Natural Environment Research Council (NERC).

National forecasters can interpret the data and make localised forecasts, sending out warnings to people in areas that are expected to be hit by a storm. Last year, as part of a trial of the nowcasting tool, forecasters in Senegal used it to issue a severe weather warning to the public via text message.

Dr Steven Cole of UKCEH says: “The portal is a great example of how new scientific understanding can be translated into useable real-time tools by working with forecasters. Importantly, this will support communities in West Africa to better manage flood risk from intense rainfall.”

A recent study** found that using data about land surface temperatures improves predictions about the path and strength of an approaching mesoscale convective system (MCS) up to 12 hours ahead. These ‘megastorms’ can be bigger than the size of England and unleash over 100mm of rainfall in just an hour.

“We found a surprising level of predictability of storms from land surface temperatures when testing our methodology on historical data, and West African forecasters are finding our approach very useful for their work,” says Professor Chris Taylor of UKCEH.

“We would expect mesoscale convective systems elsewhere in the world to also be influenced by drier soils. Therefore, our methodology could potentially be used to improve storm and flood warning systems in tropical regions such as South Asia and Australia, as well as parts of USA and South America.”

The new nowcasting portal allows forecasters to observe storm clouds in near real-time via satellite and compare them with historical storm behaviour, plus view data on current land surface conditions. The online tool then uses these data, updated every 15 minutes, to calculate the probability of a mesoscale convective system reaching different areas of the Sahel between the current time and six hours ahead.

UKCEH scientists are continuing to work with forecasting services in West Africa to increase the advance warning time and its reliability by combining more factors influencing storm behaviour within their nowcast modelling, in addition to land surface temperature. These include soil moisture, atmospheric humidity, wind conditions and the amount of rainfall there has been in preceding days.

As part of a collaboration with ANACIM, the national meteorological service in Senegal, UKCEH has also developed short-term forecasts of potential flood impacts and risk in Dakar which are available on the portal. It also hopes to work with other forecasting services to provide this service for other areas.

-Ends-

Notes to Editors
The new nowcasting portal has been produced as part of UKCEH’s Land Air Water International Science (LAWIS) programme funded by NERC, part of UK Research and Innovation (UKRI), and follows work carried out in other projects in West Africa. These include GCRF African SWIFT, supported by UKRI’s Global Challenges Research Fund, and Nowcasting Flood Impacts of Convective storms in the Sahel (NFLICS), funded by NERC and the Foreign, Commonwealth and Development Office.
Forecasters and researchers can apply for access to real-time data from the portal by emailing nowcasting-portal@ceh.ac.uk

*UKCEH has been carrying out climate research in West Africa for several years, in order to support improved forecasting that will enable better decision making by town planners, farmers and communities. A study led by Professor Chris Taylor, published in the journal Nature in 2017, found extreme storms in the Sahel have tripled over the past 30 years due to global warming (DOI: 10.1038/nature22069).

**Taylor et al. 2022. Nowcasting tracks of severe convective storms in West Africa from observations of land surface state. Environmental Research Letters. DOI: 10.1088/1748-9326/ac536d

About the UK Centre for Ecology & Hydrology (UKCEH)
The UK Centre for Ecology & Hydrology is a centre for excellence in environmental science across water, land and air. Our 500 scientists work to understand the environment, how it sustains life and the human impact on it – so that together, people and nature can prosper. We have a long history of investigating, monitoring and modelling environmental change, and our science makes a positive difference in the world.

The UK Centre for Ecology & Hydrology is a strategic delivery partner for the Natural Environment Research Council, part of UK Research and Innovation.

www.ceh.ac.uk / Twitter: @UK_CEH / LinkedIn: UK Centre for Ecology & Hydrology

Taste of the future: Robot chef learns to ‘taste as you go’

Peer-Reviewed Publication

UNIVERSITY OF CAMBRIDGE

Robot chef learns to 'taste as you go' 

VIDEO: THIS ROBOT 'CHEF' IS LEARNING TO BE A BETTER COOK BY 'TASTING' THE SALTINESS OF A SIMPLE DISH OF EGGS AND TOMATOES AT DIFFERENT STAGES OF THE COOKING PROCESS, IMITATING A SIMILAR PROCESS IN HUMANS. view more 

CREDIT: BIO-INSPIRED ROBOTICS LABORATORY, UNIVERSITY OF CAMBRIDGE

A robot ‘chef’ has been trained to taste food at different stages of the chewing process to assess whether it’s sufficiently seasoned.

Working in collaboration with domestic appliances manufacturer Beko, researchers from the University of Cambridge trained their robot chef to assess the saltiness of a dish at different stages of the chewing process, imitating a similar process in humans.

Their results could be useful in the development of automated or semi-automated food preparation by helping robots to learn what tastes good and what doesn’t, making them better cooks.

When we chew our food, we notice a change in texture and taste. For example, biting into a fresh tomato at the height of summer will release juices, and as we chew, releasing both saliva and digestive enzymes, our perception of the tomato’s flavour will change.

The robot chef, which has already been trained to make omelettes based on human taster’s feedback, tasted nine different variations of a simple dish of scrambled eggs and tomatoes at three different stages of the chewing process, and produced ‘taste maps’ of the different dishes.

The researchers found that this ‘taste as you go’ approach significantly improved the robot’s ability to quickly and accurately assess the saltiness of the dish over other electronic tasting technologies, which only test a single homogenised sample. The results are reported in the journal Frontiers in Robotics & AI.

The perception of taste is a complex process in humans that has evolved over millions of years: the appearance, smell, texture and temperature of food all affect how we perceive taste; the saliva produced during chewing helps carry chemical compounds in food to taste receptors mostly on the tongue; and the signals from taste receptors are passed to the brain. Once our brains are aware of the flavour, we decide whether we enjoy the food or not.

Taste is also highly individual: some people love spicy food, while others have a sweet tooth. A good cook, whether amateur or professional, relies on their sense of taste, and can balance the various flavours within a dish to make a well-rounded final product.

“Most home cooks will be familiar with the concept of tasting as you go – checking a dish throughout the cooking process to check whether the balance of flavours is right,” said Grzegorz Sochacki from Cambridge’s Department of Engineering, the paper’s first author. “If robots are to be used for certain aspects of food preparation, it’s important that they are able to ‘taste’ what they’re cooking.”

“When we taste, the process of chewing also provides continuous feedback to our brains,” said co-author Dr Arsen Abdulali, also from the Department of Engineering. “Current methods of electronic testing only take a single snapshot from a homogenised sample, so we wanted to replicate a more realistic process of chewing and tasting in a robotic system, which should result in a tastier end product.”

The researchers are members of Cambridge’s Bio-Inspired Robotics Laboratory run by Professor Fumiya Iida of the Department of Engineering, which focuses on training robots to carry out the so-called last metre problems which humans find easy, but robots find difficult. Cooking is one of these tasks: earlier tests with their robot ‘chef’ have produced a passable omelette using feedback from human tasters.

“We needed something cheap, small and fast to add to our robot so it could do the tasting: it needed to be cheap enough to use in a kitchen, small enough for a robot, and fast enough to use while cooking,” said Sochacki.

To imitate the human process of chewing and tasting in their robot chef, the researchers attached a conductance probe, which acts as a salinity sensor, to a robot arm. They prepared scrambled eggs and tomatoes, varying the number of tomatoes and the amount of salt in each dish.

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The robot chef, which has already been trained to make omelettes based on human taster’s feedback, tasted nine different variations of a simple dish of scrambled eggs and tomatoes at three different stages of the chewing process, and produced ‘taste maps’ of the different dishes. The researchers found that this ‘taste as you go’ approach significantly improved the robot’s ability to quickly and accurately assess the saltiness of the dish over other electronic tasting technologies.

CREDIT

Bio-Inspired Robotics Laboratory, University of Cambridge

Using the probe, the robot ‘tasted’ the dishes in a grid-like fashion, returning a reading in just a few seconds.

To imitate the change in texture caused by chewing, the team then put the egg mixture in a blender and had the robot test the dish again. The different readings at different points of ‘chewing’ produced taste maps of each dish.

Their results showed a significant improvement in the ability of robots to assess saltiness over other electronic tasting methods, which are often time-consuming and only provide a single reading.

While their technique is a proof of concept, the researchers say that by imitating the human processes of chewing and tasting, robots will eventually be able to produce food that humans will enjoy and could be tweaked according to individual tastes.

“When a robot is learning how to cook, like any other cook, it needs indications of how well it did,” said Abdulali. “We want the robots to understand the concept of taste, which will make them better cooks. In our experiment, the robot can ‘see’ the difference in the food as it’s chewed, which improves its ability to taste.”

“Beko has a vision to bring robots to the home environment which are safe and easy to use,” said Dr Muhammad W. Chughtai, Senior Scientist at Beko plc. “We believe that the development of robotic chefs will play a major role in busy households and assisted living homes in the future. This result is a leap forward in robotic cooking, and by using machine and deep learning algorithms, mastication will help robot chefs adjust taste for different dishes and users.”

In future, the researchers are looking to improve the robot chef so it can taste different types of food and improve sensing capabilities so it can taste sweet or oily food, for example.

The research was supported in part by Beko plc and the Engineering and Physical Sciences Research Council (EPSRC), part of UK Research and Innovation (UKRI). Fumiya Iida is a Fellow of Corpus Christi College, Cambridge.

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Eggs and tomatoes made by a human cook

Indigenous peoples have shucked billions of oysters around the world sustainably

Global study of indigenous oyster fisheries finds evidence of huge harvests spanning hundreds and even thousands of years

Peer-Reviewed Publication

SMITHSONIAN

Eroding archaeological site on Maryland’s Eastern Shore 

IMAGE: ERODING ARCHAEOLOGICAL SITE ON MARYLAND’S EASTERN SHORE. SITES LIKE THIS CONTAIN MASSIVE QUANTITIES OF OYSTERS HARVESTED OVER 1,000 YEARS AGO AND WERE KEY TO FORMING THE FOUNDATION FOR THIS STUDY. THE DENSE ACCUMULATION OF OYSTERS ARE ALL ARCHAEOLOGICAL OYSTERS DATED TO OVER A MILLENNIA AGO, WITH INTACT DEPOSITS LYING UNDERNEATH THE MARSH TO THE RIGHT. A NEW GLOBAL STUDY OF INDIGENOUS OYSTER FISHERIES CO-LED BY SMITHSONIAN’S NATIONAL MUSEUM OF NATURAL HISTORY ANTHROPOLOGIST TORBEN RICK AND TEMPLE UNIVERSITY ANTHROPOLOGIST AND FORMER SMITHSONIAN POSTDOCTORAL FELLOW LESLIE REEDER-MYERS SHOWS THAT OYSTER FISHERIES WERE HUGELY PRODUCTIVE AND SUSTAINABLY MANAGED ON A MASSIVE SCALE OVER HUNDREDS AND EVEN THOUSANDS OF YEARS OF INTENSIVE HARVEST. THE STUDY’S BROADEST FINDING WAS THAT LONG BEFORE EUROPEAN COLONIZERS ARRIVED, THE INDIGENOUS GROUPS IN THESE LOCATIONS HARVESTED AND ATE IMMENSE QUANTITIES OF OYSTERS IN A MANNER THAT DID NOT APPEAR TO CAUSE THE BIVALVES’ POPULATIONS TO SUFFER AND CRASH. view more 

CREDIT: TORBEN RICK

A new global study of Indigenous oyster fisheries co-led by Smithsonian’s National Museum of Natural History anthropologist Torben Rick and Temple University anthropologist and former Smithsonian postdoctoral fellow Leslie Reeder-Myers shows that oyster fisheries were hugely productive and sustainably managed on a massive scale over hundreds and even thousands of years of intensive harvest. The study’s broadest finding was that long before European colonizers arrived, the Indigenous groups in these locations harvested and ate immense quantities of oysters in a manner that did not appear to cause the bivalves’ populations to suffer and crash.

The research, published May 3 in Nature Communications, suggests that studying these ancient, sustainable fisheries offers insights to help restore and manage estuaries today. Further, the authors write that these findings make plain that Indigenous peoples in these locations had deep connections to oysters and that their living descendants are long overdue to be involved in decisions about how to manage what is left of this precious coastal resource.

In places like the Chesapeake Bay, San Francisco Bay and Botany Bay near Sydney, oysters exist at tiny fractions of their former numbers. Oyster numbers declined in these places due to boom and bust exploitation—beginning with European colonizers establishing commercial fisheries that quickly raked in huge quantities of oysters, and ending with cratering oyster populations that were also being devastated by habitat alteration, disease and introduced species.

But these parables of ecological collapse wrought by colonization and capitalism often omit evidence of Indigenous fisheries that predated those of European settlers by thousands of years.

Rick said the new paper expands on a seminal 2004 paper that documented the collapses of 28 oyster fisheries located along the east and west coasts of North America and Australia’s east coast. But the 2004 paper’s timeline in each location begins with European colonists’ creation of commercial oyster fisheries.

The new study’s goal was to deepen the historical context of those modern declines by documenting the Indigenous oyster fisheries at the same locales that appeared in the 2004 paper. But stretching this ecological timeline deeper into the past was not the paper’s only aim, Rick said.

“Conservation today can’t just be seen as a biological question and can’t just be about undoing the environmental damage we’ve done in the modern era,” Rick said. “Instead, global conservation efforts should be coupled with undoing the legacies of colonialism which brought about the attempted erasure and displacement of Indigenous people all over the world.”

To document the Indigenous oyster fisheries in the same locations from the 2004 paper, Rick, Reeder-Myers and colleagues turned to the archaeological record, specifically to accumulations of oyster shells that are also known as middens. These middens come in many forms and are much more than trash piles as some archeologists once suggested. Some were small and perhaps only used seasonally, while others were monumental, towering up to 30 feet into the sky, serving as important ceremonial, sacred and symbolic spaces.

Rick and Reeder-Myers assembled a team of 24 other researchers who specialized in the relevant archaeological sites to gather all the data they could on these Indigenous oyster fisheries. These data came from published academic papers, gray literature (research not made readily available for publication) and the team’s own research.


CAPTION

Dense shell midden deposit spanning the past 1,000 years as exposed during excavation at a Tseshaht First Nation village in the Pacific Northwest. A new global study of Indigenous oyster fisheries co-led by Smithsonian’s National Museum of Natural History anthropologist Torben Rick and Temple University anthropologist and former Smithsonian postdoctoral fellow Leslie Reeder-Myers shows that oyster fisheries were hugely productive and sustainably managed on a massive scale over hundreds and even thousands of years of intensive harvest. The study’s broadest finding was that long before European colonizers arrived, the Indigenous groups in these locations harvested and ate immense quantities of oysters in a manner that did not appear to cause the bivalves’ populations to suffer and crash.

CREDIT

Iain McKechnie


After creating what amounted to a massive spreadsheet for these North American and Australian sites, the researchers assessed which pieces of information were available for the greatest number of locations and realized that the weight of the oyster shells or the number of individual oysters at a site were the two data sets that were most consistent.  

“Oyster harvesting didn’t start 500 years ago with the arrival of Europeans,” said study co-author Bonnie Newsom, an anthropologist at the University of Maine and citizen of the Penobscot Indian Nation. “Indigenous peoples had a relationship with and understood this species well enough to use it as part of their subsistence and cultural practices. Indigenous peoples have a lot to offer in terms of how to engage with this natural resource in ways that are sustainable.”

In North America, the highest single site totals come from Florida’s Gulf Coast. The study estimates that an island called Mound Key in Estero Bay contains the shells of some 18.6 billion oysters harvested by the region’s Calusa tribe. About 200 miles north in Cedar Key, Florida, a site known simply as Shell Mound features the remains of an estimated 2.1 billion oysters. On the Atlantic coast of the United States, the midden at South Carolina’s Fig Island boasts just under 75.6 million oysters, and a number of sites in the Chesapeake Bay total around 84 million of the shellfish remains. In Australia, Saint Helena Island near Brisbane is estimated to contain roughly 50 million oyster shells harvested by Indigenous peoples over more than 1,000 years.

“We knew there were big sites in the southern U.S., but when we started to calculate just how many oysters were in these sites we were astonished,” Rick said.

Some of the oldest oyster middens are found in California and Massachusetts and date back more than 6,000 years. The longest-utilized single sites (though not necessarily with perfect continuity) span some 5,000 years. 

CAPTION

Crystal River site in Florida with massive shell mounds, dominated by oysters, pictured here during archaeological mapping and showing the modern staircase and platform built on top of one of the mounds. A new global study of Indigenous oyster fisheries co-led by Smithsonian’s National Museum of Natural History anthropologist Torben Rick and Temple University anthropologist and former Smithsonian postdoctoral fellow Leslie Reeder-Myers shows that oyster fisheries were hugely productive and sustainably managed on a massive scale over hundreds and even thousands of years of intensive harvest. The study’s broadest finding was that long before European colonizers arrived, the Indigenous groups in these locations harvested and ate immense quantities of oysters in a manner that did not appear to cause the bivalves’ populations to suffer and crash.

CREDIT

Victor Thompson

In many of these places, prior studies have suggested that Indigenous harvests remained sustainable despite their long tenure and significant numbers. The most common way of determining this, Rick said, is by looking for changes in the oysters’ shell sizes in the middens. If the fishery is overextended, the shells tend to get smaller. But studies of Indigenous oyster fisheries have not found widespread evidence of this shrinking shell pattern, suggesting the shellfish populations were generally healthy.

“The fact that there are so many oysters at archaeological sites in so many different regions is an important lesson,” said Reeder-Myers. “These systems have a ton of potential and huge quantities of oysters can be sustainably harvested over long time periods if the ecosystem is healthy.”

Rick said he hopes that their findings are heeded by biologists and environmental managers and heighten public awareness about the deep connections of Indigenous peoples to coastal ecosystems around the world.

“What this study does is it says we need to start a broader dialogue when we look to restore an ecosystem or make conservation decisions,” Rick said. “In this case, that dialogue needs to include the Indigenous peoples whose ancestors stewarded these ecosystems for millennia. This broadening of perspectives can enhance biological conservation and help restore connections between Indigenous peoples and their ancestral homelands.”

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