Publications by authors named "R L Munk"
Cellular senescence is a complex biological response to sublethal damage. The RNA-binding protein HNRNPK was previously found to decrease prominently during senescence in human diploid fibroblasts. Here, analysis of the mechanisms leading to reduced HNRNPK abundance revealed that in cells undergoing senescence, mRNA levels declined transcriptionally and full-length HNRNPK protein was progressively lost, while the abundance of a truncated HNRNPK increased.
View Article and Find Full Text PDFBackground: Physical activity is essential for maintaining muscle mitochondrial function and aerobic capacity. The molecular mechanisms underlying such protective effects are incompletely understood, in part because it is difficult to separate the effects of disease status and physical activity. We explored the association of human skeletal muscle transcriptomic with four measures of energetics and mitochondria oxidative capacity in healthy individuals.
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- Senescence is when cells stop dividing, linked to aging and diseases like cancer, and is characterized by a weakened ability to respond to stress.
- Senescent cells show signs of stress response activation, like high eIF2α phosphorylation, but still fail to produce the stress response factor ATF4 due to ineffective regulatory mechanisms.
- When stressed, these cells not only struggle to respond effectively but also increase inflammation, which seems to be influenced by the levels of ATF4 mRNA that lack specific regulatory elements.
Food production is one of the most environmentally damaging human activities. In the face of climate change, it is essential to rethink our dietary habits and explore potential alternative foods catering both towards human and planetary needs. Fungal mycelium might be an attractive alternative protein source due to its rapid growth on sustainable substrates as well as promising nutritional and organoleptic properties.
View Article and Find Full Text PDFFungal fermentation of food and agricultural by-products holds promise for improving food sustainability and security. However, the molecular basis of fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom, a fermented food traditionally produced from soymilk by-products in Java, Indonesia.
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