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Fixin’ to be flexitarian: Scrap fish and invasive species can liven up vegetables
Most of us have a tough time eating enough veggies. According to the World Economic Forum only one in 10 people in the EU are getting the five portions of fruit and vegetables a day that are recommended both for the sake of health and climate. Which is natural, according to Ole G. Mouritsen, professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen’s Department of Food Science. According to Mouritsen, vegetables just don’t taste all that good on their own:
So, if we are to realize a green transition of our eating habits with diets that are far more plant-based, it might be a good idea to liven up vegetable dishes with more umami — the basic, brothy taste typically associated with meat. Here, Professor Mouritsen believes that the sea is a low-hanging fruit. Not only does the sea abound with protein, vitamins, minerals and healthy fats, but also in much-coveted umami.
“We overlook the most readily available, and in many cases, most sustainable food sources with umami taste in them — namely fish, seaweed, shellfish, molluscs and other seafoods. If the right species are chosen, we can use them as climate- and environmentally-friendly protein sources that are also effective umami flavourants for vegetables,” says Ole G. Mouritsen.
Using math to quantify umami
In a new scientific research article, Mouritsen uses a mathematical equation to help calculate the power of umami in a wide range of seafoods and demonstrate their great taste potential.
“Umami can be plugged into a formula because we know exactly how the taste receptors in our taste buds pick up on umami at the molecular level. There is a synergistic effect when two substances, glutamate and nucleotides, are present in a food at the same time. Glutamate imparts the basic umami taste, which is then enhanced many times over by nucleotides. This synergy is reflected in the equation,” says Mouritsen, whose background is in theoretical physics.
The equation looks like this: EUC = u + u × ΣN γ(N)v(N)
EUC stands for Equivalent Umami Concentration, which is the umami concentration in a food expressed in mg/100 g.
The list of seafoods with large concentrations of umami is long. It includes everything from fish like cod and mackerel, to shellfish and molluscs like shrimp and octopus, to the roe of alaska pollock and blue mussel, to various types of seaweed and on to processed seafood products like anchovy paste and fish sauce.
“There are many possibilities. And while some people will probably debate the formula’s accuracy, it doesn’t matter. Whether the umami concentration in shrimp, for example, is 9,000 or 13,000 mg/100 g is not critical, as each is much greater than 30 mg/100 g, which is the taste threshold for umami,” Mouritsen points out.
Working wonders with the right sauces and dressings
Only a few drops or grams of blue foods are usually needed to elevate vegetable dishes to something that satisfies our inherited umami craving.
“Fish sauce and shrimp paste are obvious choices that some may already have in their kitchens or be familiar with from Asian cuisine. You can easily make sauces, dressings and marinades with them that elevate the taste above the threshold which brings out the umami in a vegetable dish,” says Ole G. Mouritsen.
While it is easy for people preparing food in their kitchens at home to take part, it is first and foremost the professionals that Ole G. Mouritsen seeks to enlist.
“I’ve worked with chefs who have no problem preparing dishes where there is no compromise in taste, even when only a few grams of animal protein are present. It’s a question of knowledge. And as scientists, we have a duty to share our knowledge,” says the professor, who adds:
“Globally, many millions of meals are prepared daily outside the home — in canteens, hospitals, by meal delivery and recipe box services, in restaurants and in other contexts. It’s the chefs, nutrition assistants and other culinary artisans who make the meals that, with the right knowledge, can move things forward.”
We should be flexitarian
Professor Mouritsen believes that flexitarian diets are a more viable option than today’s focus on replicating meat products using plants:
“I think we need to be more flexitarian. We need to get used to having a lot more vegetables and much less animal-derived fare on our plates. But in terms of taste, nothing should be absent. Therefore, my vision is that we add something from the animal kingdom that really boosts taste, so that we can make do with very small amounts — but enough to provide flavours that vegetables can’t,” says Mouritsen. He continues:
“Here, it is obvious to use raw materials from the sea that can be sustainably made the most of. This includes species that are not overfished, species that are wasted as bycatch, or species that are not consumed by humans.”
He emphasizes that it should be up to other professionals to determine which species are sustainable to use. While many fish species are overfished and a great deal of fish farming is environmentally harmful, the production of ‘blue foods’ sourced in marine and other aquatic environments is often far more sustainable than the production of land-based meat and plant protein, which often require large inputs of water and energy.
WHERE UMAMI COMES FROM
There are only a few instances in which animal sources can be avoided when out to produce umami without fermentation. One exception is mushrooms, the other is a range of algae — including some of the larger seaweed species. Furthermore, umami is found in a few ripe fruits, such as tomato.
Mouritsen provides a scientific explanation for the abundance of umami in the animal kingdom:
“Just as there is a scientific reason for why plants lack umami, there is also a reason why the animal kingdom is the best supplier of umami and umami synergy. The substances that create umami are something that muscles use and are therefore absent in plants. When nucleic acids — the substances responsible for energy in muscles — are broken down, they produce substances called nucleotides. When these are combined with substances from proteins, such as glutamate, umami synergy is created.”
SEAFOOD IS ‘BRAIN FOOD’
Seafood offers yet another distinct advantage over entirely plant-based diets according to Professor Mouritsen:
“Many of the essential nutrients in seafood are not found in plants — including vitamin B12. And one of the most important are polyunsaturated fats, which are created by algae, way down at the bottom of the food chain. Fish, shellfish and molluscs absorb these fats by eating animals that eat other animals that have eaten algae. These fats are very important for our nervous system and brain.” MAKE UMAMI LIKE THE ANCIENT GREEKS
Many people know fish sauce from Asian cuisines, where it is used to endow dishes with umami. But Europe too once had a tradition of using fish sauce to impart extra flavor. Garum was used in nearly all ancient Greek and Roman dishes. It was often mixed with other ingredients, including honey. This garum was known as meligarum and consists of:
- 1 part fish sauce
- 2 parts honey
- 2 parts citrus juice
One quick use of meligarum is as a dressing or marinade for pointed cabbage or broccoli.
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Early dark energy could resolve cosmology’s two biggest puzzles
A new study by MIT physicists proposes that a mysterious force known as early dark energy could solve two of the biggest puzzles in cosmology and fill in some major gaps in our understanding of how the early universe evolved.
Now, the MIT team has found that both puzzles could be resolved if the early universe had one extra, fleeting ingredient: early dark energy. Dark energy is an unknown form of energy that physicists suspect is driving the expansion of the universe today. Early dark energy is a similar, hypothetical phenomenon that may have made only a brief appearance, influencing the expansion of the universe in its first moments before disappearing entirely.
Some physicists have suspected that early dark energy could be the key to solving the Hubble tension, as the mysterious force could accelerate the early expansion of the universe by an amount that would resolve the measurement mismatch.
The MIT researchers have now found that early dark energy could also explain the baffling number of bright galaxies that astronomers have observed in the early universe. In their new study, reported in the Monthly Notices of the Royal Astronomical Society, the team modeled the formation of galaxies in the universe’s first few hundred million years. When they incorporated a dark energy component only in that earliest sliver of time, they found the number of galaxies that arose from the primordial environment bloomed to fit astronomers’ observations.
“You have these two looming open-ended puzzles,” says study co-author Rohan Naidu, a postdoc in MIT’s Kavli Institute for Astrophysics and Space Research. “We find that in fact, early dark energy is a very elegant and sparse solution to two of the most pressing problems in cosmology.”
The study’s co-authors include lead author and Kavli postdoc Xuejian (Jacob) Shen, and MIT professor of physics Mark Vogelsberger, along with Michael Boylan-Kolchin at the University of Texas at Austin, and Sandro Tacchella at the University of Cambridge.
Big city lights
Based on standard cosmological and galaxy formation models, the universe should have taken its time spinning up the first galaxies. It would have taken billions of years for primordial gas to coalesce into galaxies as large and bright as the Milky Way.
But in 2023, NASA’s James Webb Space Telescope (JWST) made a startling observation. With an ability to peer farther back in time than any observatory to date, the telescope uncovered a surprising number of bright galaxies as large as the modern Milky Way within the first 500 million years, when the universe was just 3 percent of its current age.
“The bright galaxies that JWST saw would be like seeing a clustering of lights around big cities, whereas theory predicts something like the light around more rural settings like Yellowstone National Park,” Shen says. “And we don’t expect that clustering of light so early on.”
For physicists, the observations imply that there is either something fundamentally wrong with the physics underlying the models or a missing ingredient in the early universe that scientists have not accounted for. The MIT team explored the possibility of the latter, and whether the missing ingredient might be early dark energy.
Physicists have proposed that early dark energy is a sort of antigravitational force that is turned on only at very early times. This force would counteract gravity’s inward pull and accelerate the early expansion of the universe, in a way that would resolve the mismatch in measurements. Early dark energy, therefore, is considered the most likely solution to the Hubble tension.
Galaxy skeleton
The MIT team explored whether early dark energy could also be the key to explaining the unexpected population of large, bright galaxies detected by JWST. In their new study, the physicists considered how early dark energy might affect the early structure of the universe that gave rise to the first galaxies. They focused on the formation of dark matter halos — regions of space where gravity happens to be stronger, and where matter begins to accumulate.
“We believe that dark matter halos are the invisible skeleton of the universe,” Shen explains. “Dark matter structures form first, and then galaxies form within these structures. So, we expect the number of bright galaxies should be proportional to the number of big dark matter halos.”
The team developed an empirical framework for early galaxy formation, which predicts the number, luminosity, and size of galaxies that should form in the early universe, given some measures of “cosmological parameters.” Cosmological parameters are the basic ingredients, or mathematical terms, that describe the evolution of the universe.
Physicists have determined that there are at least six main cosmological parameters, one of which is the Hubble constant — a term that describes the universe’s rate of expansion. Other parameters describe density fluctuations in the primordial soup, immediately after the Big Bang, from which dark matter halos eventually form.
The MIT team reasoned that if early dark energy affects the universe’s early expansion rate, in a way that resolves the Hubble tension, then it could affect the balance of the other cosmological parameters, in a way that might increase the number of bright galaxies that appear at early times. To test their theory, they incorporated a model of early dark energy (the same one that happens to resolve the Hubble tension) into an empirical galaxy formation framework to see how the earliest dark matter structures evolve and give rise to the first galaxies.
“What we show is, the skeletal structure of the early universe is altered in a subtle way where the amplitude of fluctuations goes up, and you get bigger halos, and brighter galaxies that are in place at earlier times, more so than in our more vanilla models,” Naidu says. “It means things were more abundant, and more clustered in the early universe.”
“A priori, I would not have expected the abundance of JWST’s early bright galaxies to have anything to do with early dark energy, but their observation that EDE pushes cosmological parameters in a direction that boosts the early-galaxy abundance is interesting,” says Marc Kamionkowski, professor of theoretical physics at Johns Hopkins University, who was not involved with the study. “I think more work will need to be done to establish a link between early galaxies and EDE, but regardless of how things turn out, it’s a clever — and hopefully ultimately fruitful — thing to try.”
“We demonstrated the potential of early dark energy as a unified solution to the two major issues faced by cosmology. This might be an evidence for its existence if the observational findings of JWST get further consolidated,” Vogelsberger concludes. “In the future, we can incorporate this into large cosmological simulations to see what detailed predictions we get.”
This research was supported, in part, by NASA and the National Science Foundation.
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Plant-derived secondary organic aerosols can act as mediators of plant-plant interactions
A new study published in Science reveals that plant-derived secondary organic aerosols (SOAs) can act as mediators of plant-plant interactions. This research was conducted through the cooperation of chemical ecologists, plant ecophysiologists and atmospheric physicists at the University of Eastern Finland.
The study showed that Scots pine seedlings, when damaged by large pine weevils, release VOCs that activate defences in nearby plants of the same species. Interestingly, the biological activity persisted after VOCs were oxidized to form SOAs. The results indicated that the elemental composition and quantity of SOAs likely determines their biological functions.
“A key novelty of the study is the finding that plants adopt subtly different defence strategies when receiving signals as VOCs or as SOAs, yet they exhibit similar degrees of resistance to herbivore feeding,” said Professor James Blande, head of the Environmental Ecology Research Group. This observation opens up the possibility that plants have sophisticated sensing systems that enable them to tailor their defences to information derived from different types of chemical cue.
“Considering the formation rate of SOAs from their precursor VOCs, their longer lifetime compared to VOCs, and the atmospheric air mass transport, we expect that the ecologically effective distance for interactions mediated by SOAs is longer than that for plant interactions mediated by VOCs,” said Professor Annele Virtanen, head of the Aerosol Physics Research Group. This could be interpreted as plants being able to detect cues representing close versus distant threats from herbivores.
The study is expected to open up a whole new complex research area to environmental ecologists and their collaborators, which could lead to new insights on the chemical cues structuring interactions between plants.
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Folded or cut, this lithium-sulfur battery keeps going
Most rechargeable batteries that power portable devices, such as toys, handheld vacuums and e-bikes, use lithium-ion technology. But these batteries can have short lifetimes and may catch fire when damaged. To address stability and safety issues, researchers reporting in ACS Energy Letters have designed a lithium-sulfur (Li-S) battery that features an improved iron sulfide cathode. One prototype remains highly stable over 300 charge-discharge cycles, and another provides power even after being folded or cut.
The team coated iron sulfide cathodes in different polymers and found in initial electrochemical performance tests that polyacrylic acid (PAA) performed best, retaining the electrode’s discharge capacity after 300 charge-discharge cycles. Next, the researchers incorporated a PAA-coated iron sulfide cathode into a prototype battery design, which also included a carbonate-based electrolyte, a lithium metal foil as an ion source, and a graphite-based anode. They produced and then tested both pouch cell and coin cell battery prototypes.
After more than 100 charge-discharge cycles, Wang and colleagues observed no substantial capacity decay in the pouch cell. Additional experiments showed that the pouch cell still worked after being folded and cut in half. The coin cell retained 72% of its capacity after 300 charge-discharge cycles. They next applied the polymer coating to cathodes made from other metals, creating lithium-molybdenum and lithium-vanadium batteries. These cells also had stable capacity over 300 charge-discharge cycles. Overall, the results indicate that coated cathodes could produce not only safer Li-S batteries with long lifespans, but also efficient batteries with other metal sulfides, according to Wang’s team.
The authors acknowledge funding from the National Natural Science Foundation of China; the Natural Science Foundation of Sichuan, China; and the Beijing National Laboratory for Condensed Matter Physics.
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