UT MD Anderson shares latest research breakthroughs
Peer-Reviewed Publication
Updates every hour. Last Updated: 25-Oct-2026 18:16 ET (25-Oct-2026 22:16 GMT/UTC)
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Ever wondered how some people seem able to keep up with the conversation they’re having while also noticing what’s being said across the room? New research suggests this ability isn’t simply good hearing but that it may reflect the brain’s remarkable capacity to briefly process more than one conversation at once.
Scientists at Trinity College Dublin have discovered that, for a short period of around one to two seconds, the brain can begin following a new conversation before it has fully let go of the previous one. The findings, published in leading international journal PLOS Biology, challenge the long-held view that we can only focus on one speaker at a time.
The discovery may help explain why some people are particularly good at navigating busy social situations, whether that’s discreetly picking up useful information, keeping an ear on an important announcement, or deciding whether another conversation is worth joining without completely losing track of the one they’re already in.
The remarkable diversity of mammalian carnivores may be built on a surprisingly limited set of dental solutions - teeth that are good at slicing meat cannot also excel at crushing hard foods, and vice versa. According to a new study, this inherent tradeoff between cutting and crushing performance has repeatedly steered the evolution of carnassial teeth toward two recurring forms, helping explain how predators evolved to exploit different diets. Teeth are among the most informative features in vertebrate evolution because they directly reflect how animals obtain and process their food. This, combined with their durability in the fossil record, makes them an indispensable tool to understand the ecology and evolutionary history of mammals. A defining innovation in mammals is heterodont dentition, or the presence of specialized tooth types that perform different tasks. One of these specializations is the tribosphenic molar, a tooth whose structure enables both cutting and crushing in a single bite – an adaptation that allows mammals to eat a wide range of foods. This innovation, however, came with a fundamental trade-off: teeth specialized for cutting sacrifice crushing efficiency, while those adapted for grinding reduce cutting performance. How mammals have balanced these competing functions to shape ecological adaptability and evolutionary diversification remains unknown.
To address this question, Narimane Chatar and colleagues analyzed the three-dimensional shape of the lower carnassial tooth in 250 living and extinct carnivorous mammals, revealing two recurring evolutionary designs. One is a highly specialized, blade-like tooth with a reduced grinding surface, characteristic of obligate meat-eaters such as cats. The other has a larger grinding region that supports a broader, more omnivorous diet, as seen in dogs and bears. These patterns suggest that relatively small developmental changes can produce substantial functional differences while remaining constrained by underlying genetic mechanisms. Experimental tests with 3D-printed teeth showed a clear tradeoff between slicing and crushing performance. Fewer than 1% of species approached optimal performance in both functions. In the vast majority of species, teeth optimized for slicing flesh were poor at crushing hard materials, whereas teeth adapted for crushing sacrificed slicing efficiency. For example, the blade-like carnassials of hypercarnivores closely matched the theoretically optimal shape for cutting, indicating that natural selection has repeatedly favored an efficient design despite diverse evolutionary histories.
Daniel E. Sabath will receive a meritorious service award at the organization’s annual meeting in November in Seattle
Researchers used CRISPR-Cas9 to edit a single gene in red perilla, turning its leaves green and boosting levels of health-promoting compounds. The edited plants accumulated about six times more luteolin and increased rosmarinic acid, demonstrating a strategy for developing high-value perilla for food and pharmaceutical applications.