Liposuction and plastic surgery aren’t often mentioned in the same breath as cancer. But they are the inspiration for a new approach to treating cancer that uses engineered fat cells to deprive tumors ...

Scientists transformed energy-storing white fat cells into calorie-burning ‘beige’ fat. Once implanted, they outcompeted tumors for resources, beating back five different types of cancer in lab ...

But they are the inspiration for a new approach to treating cancer that uses engineered fat cells to deprive tumors of nutrition. Researchers at UC San Francisco used the gene editing technology ...

Jan. 28, 2025 — A team of stem cell scientists have successfully used embryonic stem cell engineering to create a bi-paternal mouse -- a mouse with two male parents -- that lived until adulthood.

Beige fat cells outcompete cancer cells for nutrients Ahituv and his post-doc at the time, Hai Nguyen, PhD, were aware of studies that showed exposure to cold could suppress cancer in mice.

Scientists transformed energy-storing white fat cells into calorie-burning 'beige' fat. Once implanted, they outcompeted tumors for resources, beating back five different types of cancer in lab ...

Consequently, the Drosophila DV axis is determined. In amphibian embryos, the establishment of the DV axis relies on the redistribution of localized maternal determinants in yolk cells during embryo ...

Patterning of the embryo — the process by which asymmetrically organized cell types and organs are ... in species as different as the fruitfly Drosophila melanogaster and mammals, is controlled ...

are the common predecessors of cells of the mesenchymal lineage, such as bone, cartilage and fat cells. They can also differentiate into cells from unrelated germline lineages (a process known as ...

The link between obesity and cancer is undeniable, with excess fat cells acting as a catalyst for tumor development. While challenges exist in diagnosing and treating cancer in obese individuals, ...

A research team has simultaneously engineered both muscle tissue and fat from sampled cattle cells, an achievement that could eventually bring higher quality cultured meat to dinner tables.