Gut microbes help convert low-protein diets into fat-burning metabolic state
Peer-Reviewed Publication
Updates every hour. Last Updated: 24-Mar-2026 02:16 ET (24-Mar-2026 06:16 GMT/UTC)
Interactions between diet and the gut microbiome have been shown to have broad roles in shaping host metabolism and health. Now, researchers at the Human Biology Microbiome Quantum Research Center (WPI-Bio2Q, directed by Kenya Honda, M.D., Ph.D., co-senior author of the study) and Keio University, together with researchers from City of Hope and the Broad Institute, show how specific gut microbes are able to interpret diet and subsequently drive the conversion of white adipose tissue into beige fat, a metabolically active form of fat that burns energy instead of storing it.
The study, which has been published in Nature, also identified the molecular pathways that connect these aspects of dietary protein intake, microbial metabolism, and the host’s fat-burning response.
“These findings show, in a mechanistic way, how gut microbes are able to act as an important mediator of dietary cues, and how these bacteria are able to produce signals that shape host metabolism” said Scott Behie, member of WPI-Bio2Q and co-author of the study.
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A new study led by researchers at the USC Leonard Davis School of Gerontology suggests that the benefits of the Mediterranean diet may be driven, in part, by tiny proteins hidden within our mitochondria, opening a new window into how diet shapes aging and disease risk.
The study, led by USC Leonard Davis Instructional Associate Professor of Gerontology Roberto Vicinanza, found that people who closely follow a Mediterranean-style diet have higher levels of two mitochondrial microproteins, humanin and SHMOOSE – both of which have been linked to protection against cardiovascular disease and neurodegeneration. “These microproteins may act as molecular messengers that translate what we eat into how our cells function and age,” Vicinanza said. “It’s a new biological pathway that helps explain why the Mediterranean diet is so powerful.”
The team also found that specific foods appeared to matter. Olive oil, fish and legumes were associated with higher humanin levels, while olive oil and lower intake of refined carbohydrates were linked to higher SHMOOSE. “These findings suggest that specific components of the Mediterranean diet may directly influence mitochondrial biology,” said USC Leonard Davis School Dean and USC Distinguished Professor Pinchas Cohen, the study’s senior author. “Humanin and SHMOOSE could serve as biomarkers for adherence to the Mediterranean diet and have clinical significance.”
In the earliest phase of creating human proteins, the protein complex NAC performs an essential task by starting the first steps towards folding proteins into their correct three-dimensional structures. This discovery was made by an international research team led by scientists from the Center for Molecular Biology of Heidelberg University. They found that the NAC complex binds to the nascent protein building-blocks formed by the ribosome, i.e., the amino acid chains, and initiates the folding that is essential for functional proteins. According to the scientists, the research results provide not only new findings on protein synthesis but also insights into cellular strategies to avoid incorrect folding, which can lead to serious illnesses.