Liquid droplet formation by HP1α suggests a role for phase separation in heterochromatin.

Gene silencing by heterochromatin is proposed to occur in part as a result of the ability of heterochromatin protein 1 (HP1) proteins to spread across large regions of the genome, compact the underlying chromatin and recruit diverse ligands. Here we identify a new property of the human HP1α protein: the ability to form phase-separated droplets. While unmodified HP1α is soluble, either phosphorylation of its N-terminal extension or DNA binding promotes the formation of phase-separated droplets. Phosphorylation-driven phase separation can be promoted or reversed by specific HP1α ligands. Known components of heterochromatin such as nucleosomes and DNA preferentially partition into the HP1α droplets, but molecules such as the transcription factor TFIIB show no preference. Using a single-molecule DNA curtain assay, we find that both unmodified and phosphorylated HP1α induce rapid compaction of DNA strands into puncta, although with different characteristics. We show by direct protein delivery into mammalian cells that an HP1α mutant incapable of phase separation in vitro forms smaller and fewer nuclear puncta than phosphorylated HP1α. These findings suggest that heterochromatin-mediated gene silencing may occur in part through sequestration of compacted chromatin in phase-separated HP1 droplets, which are dissolved or formed by specific ligands on the basis of nuclear context

Public health nutrition and sustainability

In public health nutrition, sustainability refers to the ability to maintain food system capacity to support the nutritional health needs of current and future populations while protecting the ecological systems that produce food. The FAO defines sustainable diets as those that are ‘protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources’

Lunar Outgassing, Transient Phenomena and The Return to The Moon, I: Existing Data

Herein the transient lunar phenomena (TLP) report database is subjected to a discriminating statistical filter robust against sites of spurious reports, and produces a restricted sample that may be largely reliable. This subset is highly correlated geographically with the catalog of outgassing events seen by the Apollo 15, 16 and Lunar Prospector alpha-particle spectrometers for episodic Rn-222 gas release. Both this robust TLP sample and even the larger, unfiltered sample are highly correlated with the boundary between mare and highlands, as are both deep and shallow moonquakes, as well as Po-210, a long-lived product of Rn-222 decay and a further tracer of outgassing. This offers another significant correlation relating TLPs and outgassing, and may tie some of this activity to sagging mare basalt plains (perhaps mascons). Additionally, low-level but likely significant TLP activity is connected to recent, major impact craters (while moonquakes are not), which may indicate the effects of cracks caused by the impacts, or perhaps avalanches, allowing release of gas. The majority of TLP (and Rn-222) activity, however, is confined to one site that produced much of the basalt in the Procellarum Terrane, and it seems plausible that this TLP activity may be tied to residual outgassing from the formerly largest volcanic ffusion sites from the deep lunar interior. With the coming in the next few years of robotic spacecraft followed by human exploration, the study of TLPs and outgassing is both promising and imperiled. We will have an unprecedented pportunity to study lunar outgassing, but will also deal with a greater burden of anthropogenic lunar gas than ever produced. There is a pressing need to study lunar atmosphere and its sources while still pristine. [Abstract abridged.]Comment: 35 pages, 3 figures, submitted to Icarus. Other papers in series found at http://www.astro.columbia.edu/~arlin/TLP

Attitudes towards Inclusion of Sustainability Characteristics within New Zealand’s Eating and Activity Guidelines by Professionals in the Agriculture, Environment and Health Sectors

© 2019 by the authorsBackground: Globally, adverse health and environmental changes are occurring associated with changes in the food and nutrition system. The FAO has called for sustainable diets which are “protective of biodiversity and ecosystems, culturally acceptable, accessible, affordable, nutritionally adequate, safe and healthy; while optimising natural and human resources”. The inclusion of sustainability characteristics in New Zealand’s Eating and Activity Guidelines (EAGs) has become compelling. This study aimed to evaluate the agreement for inclusion of sustainability characteristics within the guidelines among sectoral professionals. Methods: Agriculture, environment and health sector professionals were invited to complete an online survey to establish agreement to sustainability characteristics using a 20 item Likert scale. Participant gender, age and education level were determined. Results: Overall, 298 (65% female) respondents completed the survey (37%, 22% and 41% from the agriculture, environment and health sectors respectively). Two thirds (66%) of respondents were over 35 years and 90% had a tertiary education. Most (76%) respondents disagreed New Zealand’s current food system is sustainable; health (77%), environment (78%) sectors had greater disagreement than agriculture (35%) (p ≤ 0.001). 73% of respondents agreed that sustainability characteristics should be included in the guidelines; health (90%) and environment (84%) sectors agreed more than agriculture (48.2%) (p ≤ 0.001). Most respondents tended to agree with the inclusion of the 15 individual sustainability characteristics in the guidelines except “Purchase and support for organic food produce” was low (35%). Agreement for nine sustainability characteristics was higher among the health and environment sectors versus the agricultural sector (p < 0.05) whereas sector agreement for “diet diversity”, “recommended serves of dairy products”, “sustainable seafood consumption”, “reduction of food waste” and “sustainable lifestyle behaviours” was unanimous (p > 0.05). Conclusion: Professionals from the agriculture, environment and health sectors largely support the inclusion of sustainability characteristics in the New Zealand’s EAGs.FALSEBasel, Switzerlan

What is a sustainable healthy diet? A discussion paper

The food system today is destroying the environment upon which future food production depends. While the food system generates enough food energy for our population of over 7 billion it does not deliver adequate and affordable nutrition for all. About half the global population is inadequately or inappropriately nourished. Without action, these problems are set to become acute. As our global population grows, urbanises and becomes wealthier, it is demanding more resource intensive, energy rich foods. What, and how much we eat directly affects what, and how much is produced. We therefore need to consume more „sustainable diets‟ – diets that have lower environmental impacts, and are healthier. But what does such a diet look like? Can health, environmental sustainability, and all the other goals we have for our food system really be reconciled, or will there be trade offs

Assessing Diet Quality of Indigenous Food Systems in Three Geographically Distinct Solomon Islands Sites (Melanesia, Pacific Islands)

(c) The Author/s 2020Indigenous Solomon Islanders, like many living in Pacific Small Island Developing States (PSIDS), are currently experiencing the global syndemic-the combined threat of obesity, undernutrition, and climate change. This mixed-method study aimed to assess nutrition transitions and diet quality by comparing three geographically unique rural and urban indigenous Solomon Islands populations. Participants in rural areas sourced more energy from wild and cultivated foods; consumed a wider diversity of foods; were more likely to meet WHO recommendations of >400g of non-starchy fruits and vegetables daily; were more physically active; and had significantly lower body fat, waist circumference, and body mass index (BMI) when compared to urban populations. Urban populations were found to have a reduced ability to self-cultivate agri-food products or collect wild foods, and therefore consumed more ultra-processed foods (classified as NOVA 4) and takeout foods, and overall had less diverse diets compared to rural populations. Clear opportunities to leverage traditional knowledge and improve the cultivation and consumption of underutilized species can assist in building more sustainable and resilient food systems while ensuring that indigenous knowledge and cultural preferences are respected.Publishe