Digest

This episode of the Nature Podcast features a discussion about a new gel that can store proteins, a biodegradable plastic made with embedded enzymes, and the discovery of a potential underground cave on the Moon. The gel, developed by researchers at the University of Manchester, offers a simple and cheap alternative to traditional methods of storing proteins, such as freezing or freeze-drying. The gel works by slowing down the molecular motions of proteins, preventing them from aggregating and losing their activity. The researchers tested the gel with insulin and an enzyme called beta galactosidase, finding that it effectively protected the proteins from degradation even when subjected to extreme conditions. The episode also discusses a new type of biodegradable plastic made with embedded enzymes. The plastic, developed by Carbios, can be broken down in a home compost bin in just 26 weeks, a significant improvement over traditional PLA plastics that require special industrial facilities for degradation. The team achieved this by engineering an enzyme that could withstand the high temperatures of the plastic production process and then embedding it into the plastic during the molding process. Finally, the episode explores the discovery of a potential underground cave on the Moon. The cave, located in the Mare Tranquillitatis, is estimated to be 150 meters below the surface and could provide a safe and stable environment for future lunar bases. The discovery was made by re-analyzing data from NASA's Lunar Reconnaissance Orbiter, which detected radar reflections from inside the pit that likely indicate the presence of an underground cave.

Outlines

00:00:00

Introduction

This Chapter introduces the Nature Podcast and its sponsors, Nature Plus, a flexible monthly subscription that grants immediate online access to the Science Journal Nature and over 50 other journals from the Nature Portfolio.

00:00:42

New Gel for Storing Proteins

This Chapter discusses a new gel developed by researchers at the University of Manchester that offers a simple and cheap alternative to traditional methods of storing proteins, such as freezing or freeze-drying. The gel works by slowing down the molecular motions of proteins, preventing them from aggregating and losing their activity. The researchers tested the gel with insulin and an enzyme called beta galactosidase, finding that it effectively protected the proteins from degradation even when subjected to extreme conditions.

00:09:05

Biodegradable Plastic with Embedded Enzymes

This Chapter discusses a new type of biodegradable plastic made with embedded enzymes. The plastic, developed by Carbios, can be broken down in a home compost bin in just 26 weeks, a significant improvement over traditional PLA plastics that require special industrial facilities for degradation. The team achieved this by engineering an enzyme that could withstand the high temperatures of the plastic production process and then embedding it into the plastic during the molding process.

00:20:10

Briefing Chat: Lab-Grown Meat and a Lunar Cave

This Chapter features a discussion about two articles from the Nature Briefing. The first article discusses research on making lab-grown meat taste more like real meat. The researchers developed a compound that contains a product of the Maillard reaction, which is known to contribute to the savory profile of meat. The compound is released only when the meat is heated to around 150 degrees Celsius, mimicking the process of cooking real meat. The second article discusses the discovery of a potential underground cave on the Moon. The cave, located in the Mare Tranquillitatis, is estimated to be 150 meters below the surface and could provide a safe and stable environment for future lunar bases. The discovery was made by re-analyzing data from NASA's Lunar Reconnaissance Orbiter, which detected radar reflections from inside the pit that likely indicate the presence of an underground cave.

Keywords

Q&A

• What are the advantages of the new gel for storing proteins compared to traditional methods?

  The new gel offers several advantages over traditional methods, including being simpler, cheaper, and more effective in protecting proteins from degradation. It also eliminates the need for specialized equipment and expertise, making it suitable for use in low-resource settings.

• How does the embedded enzyme in the biodegradable plastic work to break down the plastic?

  The embedded enzyme acts as a catalyst, accelerating the breakdown of the plastic molecules. The enzyme is specifically designed to break down PLA, a type of plastic derived from plant materials. By embedding the enzyme into the plastic, the breakdown process is more efficient and can occur at lower temperatures, making it suitable for home composting.

• What are the potential benefits of using lunar caves as a base for future lunar missions?

  Lunar caves offer several advantages for future lunar bases, including protection from radiation, meteoroids, and extreme temperature fluctuations. They also provide a stable and relatively safe environment for human habitation.

• How did the researchers create the switchable flavor compound for lab-grown meat?

  The researchers developed a compound that contains a product of the Maillard reaction, which is known to contribute to the savory profile of meat. The compound is designed to be released only when the meat is heated to around 150 degrees Celsius, mimicking the process of cooking real meat.

• What are the challenges associated with using lunar caves as a base for future lunar missions?

  While lunar caves offer potential benefits, there are also challenges associated with their use. These include the difficulty of accessing the caves, the potential for hazardous conditions inside, and the need for further research to understand their suitability for human habitation.

Show Notes