Scientists have made a groundbreaking discovery that could revolutionize the way we diagnose and treat gastrointestinal diseases such as gastric cancer, colorectal cancer, and inflammatory bowel disease. Researchers have found a range of “biomarkers” – indicators of specific microorganisms or their byproducts in the gut – that can help improve detection and treatment of these conditions.

Using advanced machine learning and AI-based algorithms to analyze microbiome and metabolome datasets from patients with GC, CRC, and IBD, the research team identified common bacteria and metabolites linked to each disease. The study revealed that certain markers could predict not only one specific disease but also another, suggesting a shared underlying mechanism driving disease progression.

For example, in gastric cancer, researchers found bacteria from the Firmicutes, Bacteroidetes, and Actinobacteria groups were common, along with changes in metabolites like dihydrouracil and taurine. Some of these biomarkers were also relevant for IBD, indicating overlap between the diseases.

Similarly, in colorectal cancer, bacteria such as Fusobacterium and Enterococcus, and metabolites like isoleucine and nicotinamide, were significant, sometimes overlapping with those found in gastric cancer, suggesting possible shared pathways in disease development. In inflammatory bowel disease, bacteria from the Lachnospiraceae family and metabolites like urobilin and glycerate were important, with some of these markers also involved in cancer pathways.

The research team simulated gut microbial growth and metabolite fluxes, revealing significant metabolic differences between healthy and diseased states. This innovative approach could lead to the development of universal diagnostic tools to revolutionize the diagnosis and treatment of gastrointestinal conditions.

Dr Animesh Acharjee, lead co-author from the University of Birmingham, commented: “Current diagnostic methods like endoscopy and biopsies are effective but can be invasive, expensive, and sometimes miss diseases at early stages. Our analysis offers a better understanding of the underlying mechanisms driving disease progression and identifies key biomarkers for targeted therapies.”

The research team now plans to further explore the clinical applications of their findings, including the development of non-invasive diagnostic tests and targeted therapies based on the identified biomarkers. They also aim to validate their models in larger, diverse patient cohorts and investigate these biomarkers’ potential in predicting other related diseases.

As people look for ways to cut back on calories, a new study suggests that adding a little heat to meals may be an effective strategy. Researchers at Penn State’s Sensory Evaluation Center found that increasing “oral burn” – the spicy taste from ingredients like chili pepper – affects how much food people consume during a meal.

The study, led by Paige Cunningham and John Hayes, involved 130 adults who were served one of two lunch meals – beef chili or chicken tikka masala – in one of two versions: mild or spicy. The spiciness level was controlled by varying the ratio of hot versus sweet paprika added to the dishes.

The researchers found that increasing spiciness slightly using dried chili pepper slowed down eating and reduced the amount of food and energy consumed at a meal, all without negatively affecting the palatability of the dish. This points to added chilies as a potential strategy for reducing the risk of energy overconsumption.

“We know from previous studies that when people slow down, they eat significantly less,” said Paige Cunningham, lead author on the study. “We suspected that making a meal spicier might slow people down.”

John Hayes, Penn State professor of food science and corresponding author on the paper, added that appetite ratings made before and after the meals were similar, suggesting participants still felt full after the spicy meal, despite eating less of it.

The team conducted three related experiments in a total of 130 adults who were served one of two lunch meals — beef chili or chicken tikka masala — in one of two versions: mild or spicy. The spiciness level was controlled by carefully varying the ratio of hot versus sweet paprika added to the dishes to vary the heat while keeping chili flavor constant.

The researchers then recorded participants on high-definition video while they ate their meals to monitor their eating behaviors. From the videos, Hayes’ team measured the amount of food and water consumed, meal duration, eating speed of grams per minute, bite rate, bite size, and collected ratings on appetite, liking and spiciness before and after the meal.

“Formulating the recipes took a long time for the chicken tikka,” Cunningham said. “It took so many rounds of testing that my lab mates were sick of it. But science is about trial and error. I’d make a recipe, see how far I could push the spiciness, and we’d taste it. We did that until we reached a level where palatability was matched even when spiciness increased.”

The study suggests the reduction in intake is driven by changes in oral processing behaviors, she explained. Specifically, participants ate the spicier meals more slowly. She explained that a slower eating rate often means food is in the mouth longer, which can help signal fullness and lead to eating less.

Other studies that slow eating rate by manipulating texture have shown similar effects, Hayes added.

The team’s findings have implications for understanding how people eat and how we might design foods to promote healthier eating behaviors. While portion control wasn’t the explicit goal of this study, our results suggest this might work,” said John Hayes. “Next time you’re looking to eat a little less, try adding a blast of chilies, as it may slow you down and help you eat less.”

The study of ancient DNA has unveiled a fascinating chapter in the history of fever-causing bacteria, specifically Borrelia recurrentis, which causes relapsing fever. Researchers at the Francis Crick Institute and UCL have analyzed ancient DNA from this bacteria, pinpointing when it evolved to spread through lice rather than ticks, and how it gained and lost genes in the process.

Relapsing fever is a disease characterized by recurring episodes of fever, typically found in areas with poor sanitation or overcrowding. It is a distant cousin of the bacteria that cause Lyme disease. Historical records in Britain have referred to periods of a ‘sweating sickness’ or ‘epidemic fever,’ which may have been caused by B. recurrentis. However, limited data means the likely cause of these outbreaks remains unknown.

The researchers sequenced the whole genome from four samples of B. recurrentis, ranging from 2,300 to 600 years ago. These ancient samples were obtained from the skeletons of people who were infected hundreds of years ago. The DNA is a shadow of the bacteria that once circulated in their blood and has been captured in bones and teeth.

The study found that the species likely diverged from its nearest tick-borne cousin, B. duttonii, about 6,000 to 4,000 years ago. During this time, much of the genome was lost during the tick-to-louse transition, but new genes were also gained over time. These genetic changes affected the bacteria’s ability to hide from the immune system and share DNA with neighboring bacteria.

The researchers suggest that the divergence from the bacteria’s tick-borne ancestor happened during the transition from the Neolithic period to the Early Bronze Age, a time of change in human lifestyles, as people began to domesticate animals and live in more dense settlements. This may have helped B. recurrentis spread from person to person more easily.

The study also raises the possibility that the development of sheep farming for wool at this time may have given an advantage to louse-borne pathogens, as wool has better conditions for lice to lay eggs. The researchers conclude that the evolution of B. recurrentis highlights that a combination of genetic and environmental changes can help pathogens spread and infect populations more easily.

The findings of this study shed light on the evolution of a neglected disease and provide valuable insights into how bacteria adapt to new environments and vectors.