The first time Vayu Maini Rekdal influenced microbes, he created a good sourdough bread. At that time, young Maini Rekdal, and most individuals who work in the kitchen to stir up a pop popcorn, salad dressing, caramelize onions, or ferment vegetables, did not mull over the essential chemical reactions behind these mixtures.
Even more essential are the reactions that take place after the plates are spotless. When a piece of sourdough flows via the digestive system, billions of microbes that reside in our gut assist the body process down that bread to soak up the nutrients. Since the human body can’t digest specific materials—all-important fiber, for instance—microbes come into picture to conduct chemistry no human can.
“But this type of microbial metabolism can also be damaging,” claimed Maini Rekdal, first-author on their new research posted in Science and a graduate pupil in Professor Emily Balskus’ lab. As per Maini Rekdal, gut microbes can chew up medicines, as well, often with dangerous negative impacts.
On a related note, scientists at Duke University have offered us one more method to tell which endangered species of lemur are most at danger from deforestation—on the basis of billions of bacteria that live in their guts. In a new research, scientists evaluated the gut microbes of 12 lemur species all over the Madagascar island, where a huge amount of forest is cleared every year to make way for pastures and crops.
The group discovered that some lemurs give shelter to microbes that are more expert than others for the forests where they reside, to assist lemurs digest their food. One thing that can make it harder for such lemurs to get used to new locales or fragmented forests in the wake of habitat modification, the findings recommend, might be their capability of digesting the particular mix of plants.