ScienceDaily (Dec. 1, 2012) ? With the X-ray vision of DESY's light source DORIS, a research team from Hamburg and Iceland has uncovered the molecular structure of a master regulator central to the most deadly form of skin cancer, melanoma. The results, published in the scientific journal Genes & Development, throw new light on the workings of the so-called Microphthalmia-associated Transcription Factor MITF, that is not only connected to skin cancer, but also to a variety of hereditary diseases where the production of the skin pigment melanin is disturbed, and to certain aspects of ageing.
"Our data could provide a rational basis for the development of tailor-made drugs targeting MITF," explains first author Vivian Pogenberg from the Hamburg branch of the European Molecular Biology Laboratory (EMBL).
Melanoma is a malignant tumor of the cells that produce the skin pigment melanin, the melanocytes. It is not the most common form of skin cancer but the one with the greatest death toll by far: about 3 out of 4 skin cancer related deaths are caused by melanoma. Important for the development of melanoma are malfunctions of the Microphthalmia-associated Transcription Factor MITF. Transcription factors regulate which part of the DNA is read and transcribed into a blueprint for a protein within the cell. Only few parts of the DNA are active in each cell, and this activity also changes with time. MITF for instance activates the cell's machinery to turn the amino acid tyrosine into the pigment melanin.
But MITF also makes stem cells turn into melanocytes in the first place and controls cell proliferation and death in these cells. That's why MITF is called a master regulator. In fact, it also has functions in other cell types like mast cells of the immune system and bone eating osteoclasts. Mutations in MITF not only play a role in the development of skin cancer, but also cause severe genetic diseases like the Tietz and Waardenburg syndromes that lead to deafness, skin and hair pigmentation defects, abnormal eye anatomy and altered vision. The transcription factor also plays a role in our hair turning grey with age and other age-related pigmentation alterations.
The researchers crystallised MITF in the lab and x-rayed them with DORIS. Crystals scatter X-rays in characteristic ways and produce diffraction patterns from which the structure of the crystal -- and here MITF -- can be reconstructed. The analysis revealed unexpected molecular insertions that give MITF a unique kink. MITF forms a dimer with a long coiled-coil protein "zipper," and the kink in this zipper limits MITF's ability to bind to other transcription factors. The team could also identify structural changes caused by a number of MITF mutations known to lead to particular coat colours in mice and to Tietz or Waardenburg syndrome in humans. The different forms of MITF were supplied by the University of Iceland, where the lab of Eir?kur Steingr?msson hosts a comprehensive MITF library. Steingrimsson also provided his expertise in cell biology and genetics to support the structural data produced in Hamburg.
Thanks to the structural information from DORIS the team could also investigate the binding site of MITF to the DNA at the European Synchrotron Radiation Facility (ESRF) in Grenoble, France. The analysis revealed for instance that the eponymous mutation (the one leading to white coats and small eyes -- or microphthalmia -- in mice) causes structural changes in the MITF that prevents it from binding to the DNA. Other mutations also affect the binding site to the DNA, making MITF bind to the wrong genes. "Ultimately the goal will be to fully understand how MITF functions to evaluate how it can be targeted for potential treatment," says Matthias Wilmanns, a group leader at EMBL Hamburg. "One way would be, for instance, to design molecules that specifically stop MITF dimerisation in melanocytes," explains Pogenberg. "Or, on an alternative route, a different custom made molecule could stop the recognition of DNA by MITF."
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The above story is reprinted from materials provided by Deutsches Elektronen-Synchrotron DESY.
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Journal Reference:
Vivian Pogenberg et al. Restricted leucine zipper dimerization and specificity of DNA recognition of the melanocyte master regulator MITF. Genes & Development, 2012 DOI: 10.1101/gad.198192.112
Note: If no author is given, the source is cited instead.
Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of ScienceDaily or its staff.
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Conventional Grand Canyon wisdom holds two things to be true: it is exceptionally deep, and about five million years old. A new study, though, has pegged the yawning chasm's age as more than 10 times older than previously thought. More »
Iowa Wesleyan College seeks an Assistant Professor of Education to begin fall 2013. This is a nine-month, tenure-track position, with the option to teach during the summer. The successful candidate will teach day and night classes, and will teach both online and traditional formats. In addition to teaching, this person will advise teacher education students, serve on committees, assist in the development and submission of program reviews, and collaborate with faculty on other program duties.
Responsibilities include teaching a wide
variety of courses contingent upon candidate's training and experience. Preferred courses include elementary methods in reading, educational
psychology, or any elementary or secondary methods area. Preferred qualifications include Ph.D. or Ed.D. in education, minimum of two years
of PK-12 teaching experience, and a commitment to undergraduate education in a liberal arts residential college.
Iowa Wesleyan
College, affiliated with the United Methodist Church, is a liberal arts college of approximately 700 students located in SE Iowa.
A
complete application will include a letter of application, curriculum vitae, graduate transcripts, and three letters of reference.
Electronic submissions are preferred and may be sent to jeffrey.fager@iwc.edu. Paper applications
may be sent to Dr. Jeffrey Fager, Academic Dean, Iowa Wesleyan College, 601 North Main Street, Mt. Pleasant, IA 52461. Phone: 319-385-6205.
Formal consideration of all applications begins January 15th and will continue until position is filled. Iowa Wesleyan is an EOE
employer.
It is the policy of Iowa Wesleyan College not to discriminate on the basis of race, color, national origin, gender, disability, age, religion, creed, sexual orientation or gender identity in the provision of its educational programs and in its employment policies and practices. Questions, concerns or complaints should be addressed to the Office of Human Resources, 319.385.6209.
Swift Marathon confident about the Tote Gold Collar 550 Round 1 ? Heat 5
The ?100 prize money of the fifth heat of the 2012 Tote Gold Collar 550 Round 1 has attracted Hillcourt Joe, Swift Marathon, Head For Fame, Ravenswood Joey, Donanes Facebook and Gizmo Classic. The 550 yards
flat race will be staged at Harold?s Cross on Friday, 30th November. Racing out of the red trap will be, Hillcourt Joe, while racing in the black and white of the sixth trap will be, Gizmo Classic.
All the entries in the line-up are well seasoned at the open level and have been racing at it since quite a while now.
The most promising entry for the race is the blue trap, Swift Marathon. Out of the last three outings, the S. Graham trained has landed two and ended third in one.
Kinloch Brae?s son bagged the winner?s prize money of the Grade OR 550Y Flat race on 26th October, 2012 at Harold?s Cross over 550 yards. The most popular entry of the race broke from the third trap
and was quicker than any other contestant in the field to make it to the wire.
The two-year-old dark hound was on the other end of the wire in 30.42 seconds.
Coming at terms with the second position after missing the first by just half-length was, Forest Gerry.
The next outing witnessed some level of compromise on conviction as the two-year-old out of, Vatican Reba, ended third in the Grade OR www.igb.ie Open 525 on 3rd November, 2012 at Shelbourne Park
over 525 yards.
The blue trap was set into a quick pace initially but failed due to getting baulked when racing in the first position. The race was won by, Coolykereen Imp, in 28.56 seconds.
The black hound fell back right into form on 23rd November, 2012 at Harold?s Cross in the Grade OR Find Us On Facebook 525.
Swift Marathon made into the race as the favourite entry and broke out of the red trap. He was soon speeding past the rest of the lot and consequently made the transition to the other end of the wire in 28.85
seconds. His lead over the final 1 ? length set Donanes Facebook as the runner-up.
Formula 1 fans, the media and Ferrari themselves have pored over YouTube clips from the Brazilian Grand Prix that appeared to show Sebastian Vettel overtaking Jean-Eric Verge before the end of a yellow flag zone on lap four.
Yet although this short video was enough to prompt Ferrari to ask for clarification about the matter, detailed analysis of the incident by high level sources shows that the Red Bull driver was entirely within the regulations - and that there are no grounds for further investigation.
An FIA spokesman confirmed to AUTOSPORT that during the race itself there had been no report from a marshal about any overtaking under yellow flags, as would most likely have happened if a breach of the regulations had taken place.
Furthermore, an in-depth look of the warning lights and marshal's post set-up at the Interlagos circuit showed that Vettel's pass took place after he had passed a green flag.
Although the 'yellow' sector itself starts at a light panel just before Turn 3, and ends about 150m before Turn 4, the light panels are a supplement to the traditional flags and are rarely in the same location.
With the use of lights, due to increased visibility, the track can be divided up into fewer sectors as line-of-sight is not always needed between them. At Interlagos, there were 22 marshals' posts while the FIA installed 16 light panels, which means there was overlap in places. The warning lights are also linked to the display in the cockpit.
According to high level FIA sources, the light panel that was showing yellow for Pastor Maldonado's stricken Williams was shown 100 metres before the next marshal post, which was located near the exit of the pitlane.
At this marshal's post a green flag was being waved on lap four - at the same time as the light signal at Turn Four was displaying green.
The separation of these two posts was about 350 metres and FIA race director Charlie Whiting has made it clear to drivers since lights were introduced more than five years ago that when there are consecutive signals from both a flag and a light, it is the first one that counts.
So if, for example, a yellow flag is displayed followed later by a yellow light, then the no overtaking area begins at the first yellow signal which would be the flag.
So, as happened in the Vettel case, if a driver is given a green warning flag followed by a green warning light, it is the first green that counts.
Vettel's pass took place after the first green flag but before the green light, so was wholly legitimate.
This was why race control was not informed of any potential infringement and the matter was never subject to a post-race inquiry by the stewards.
Holiday gift ideas for food and drink lovers. Now, I know that covers everyone because we all eat and drink but some of us care more about what we eat than others.
We are the connoisseurs, or gluttons if you will, or perhaps the wine or beer aficionado who talks incessantly about the new breweries or local wine. Hey, that's me! Anyway, I've come up with a list of ideas for the foodie (I was trying to avoid that word) in your life.
First, I think everyone should be giving gift certificates to restaurants, breweries and wineries with a note attached saying, "We're going together because part of this gift is that we are spending time together and enjoying great food and drink." So, we really could end all this holiday gift quandary right now.
However, if you want something a little bit different, get someone on your list a cooking class at Stages at One Washington in Dover. Chef Evan Hennessey's concept restaurant in the mills there has two or three themed dinners each month and the chef has thrown something new into the mix ? you can take a cooking class that cooks the dishes for a given dinner. Alice in Wonderland? Indulgence? Sounds like a ton of fun. The kitchen is spectacular, I really want to get my hands on some of that equipment and the food will be delicious. www.stages-dining.com
While we're on classes, take a brewing class. At A&G Homebrew Supply in Portsmouth and The Homebrew Barn in Hampton, you can get someone the gift of learning how to brew beer and wine or even cider, vinegar or make cheese. That's something you can do together, too! www.aghomebrewsupply.com and www.thehomebrewbarn.com.
In October I did something that was a heck of a lot of fun. Over at the Lindt Chocolate Outlet in Kittery they have Create Your Own Chocolate Bar set up where you get a tray with melted chocolate, which is just like a Lindt bar (so much so that it actually is a Lindt chocolate bar), and then you go over to the bar where you can festoon it with all sorts of treats like gummy sharks, hot cinnamon hearts, coconut, nuts ? oh about 30 or so fun "toppings" in all colors. Then, the expert there will put it into a machine to harden it, wrap it up and label it and voila! You have a personalized, creative, and delicious gift for someone. This is one of those things your kids can make and give to Grandma and Grandpa (which was always the difficult part at the holidays for me). It's just $10. Now, while I was there, I discovered all sorts of new things about Lindt, including chocolate bars I'd never seen before (the outlet has a vast selection including many made in other countries). They also introduced me to the technique of putting one of those Lindt truffle balls into my coffee. I had a big "hey why didn't I think of that" moment. They have their fun gold foil-covered bears and colorful foil Santas as well as many other chocolate figures this year too. www.lindtusa.com.
I'm also recommending, as did Oprah, the Corkcicle, which you put in the freezer, then your white wine and your wine stays nice and chilled. www.corkcicle.com.
The SodaStream is on my gift list too (you can carbonate vodka!) because you can make your own soda out of an infinite list of flavor possiblities (bacon!). www.sodastreamusa.com.
I'm thinking about getting a juicer too after seeing "Fat, Sick and Nearly Dead," and there are many to choose from at all price points. I love kale and carrot juice, I really do!
There are many great food-related books on the top of my list this year, including "Pastries," by Alison Pray who owns Standard Baking Co. in Portland (co-writer Tara Smith) Down East Books. The book is wonderfully designed and the recipes are easy and tasty.
Timothy Ferriss just came out with "The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life" (Kindle Edition and in hardback from Amazon Books) His whole premise is that you can become a world-class chef in six months or less and he takes us from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world's fastest learners and greatest chefs.
Ferriss uses cooking to explain "meta-learning," a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real "recipe" of "The 4-Hour Chef." You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this "cookbook for people who don't buy cookbooks" is a guide to mastering cooking and life." I'm pretty intrigued by this. He brings you through meta-learning, then the building blocks of cooking, foraging and more before sending you on your way to lifelong mastery of everything.
Wine lovers will like "The Juice," by Jay McInerney. (Alfred A. Knopf, 2012). It's a collection of his columns from the Wall Street Journal and you learn about wine through entertaining and well-written stories from his life. He's quite an expert. He'll also be at The Music Hall Loft tonight (Nov. 29) if you can get there.
There is always a great new cookbook from Phaidon press to get, and this year it's "The Lebanese Kitchen," the definitive book on Lebanese home cooking, featuring 500 authentic and delicious recipes that are simple to create at home. Salma Hage is a Lebanese housewife from Mazarat Tiffah, with more than 50 years of experience as a family cook and the recipes are simple and elegant at the same time.
If you know any restaurateurs or anyone who works in a restaurant, get them "The Art of the Restaurateur," which reveals the hidden stories behind some of the world's best restaurants, and celebrate the complex but unrecognized art of the restaurateur. It's by Nicholas Lander who owned L'Escargot in London in the 1980s and is now a renowned food columnist for the Financial Times. It covers everything you ever wanted to know about the highs and lows of the restaurant business, presenting the untold stories of the world's best restaurateurs, from luxurious Michelin-starred restaurants, to bustling neighbourhood bistros, to stylish fast-food cafes.
I also like "Jerusalem" (Ten Speed Press, 2012). This is a collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of "Plenty," Yotam Ottolenghi along with Sami Tamimi. You'll explore the vibrant cuisine of their home city ? with its diverse Muslim, Jewish, and Christian communities.
Also great is "Burma: Rivers of Flavor" by Naomi Duguid (Artisan, 2012). She tells terrific stories interspersed with 125 recipes and teaches you about the culture through food.
That's all for now! As I find more, I'll post them on my Facebook and Twitter pages so follow Rachel Forrest on both.
Rachel Forrest is a former restaurant owner who lives in Exeter. Her column appears Thursdays in Go&Do. Her restaurant review column, Dining Out, appears Thursdays in Spotlight magazine. Buy "Maine Classics: More Than 150 Delicious Recipes from Downeast," written by Chefs Mark Gaier and Clark Frasier with Rachel Forrest at www.rachelforrest.com. She can be reached by e-mail at rachel.forrest@dowjones.com.
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.Food and drink lovers: Rachel Forrest's 2012 gift guide | SeacoastOnline.com
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If your gift recipients like Lindt chocolate, they'll love making their own giant bar.Andrew Moore courtesy photo
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Holiday gift ideas for food and drink lovers. Now, I know that covers everyone because we all eat and drink but some of us care more about what we eat than others.
We are the connoisseurs, or gluttons if you will, or perhaps the wine or beer aficionado who talks incessantly about the new breweries or local wine. Hey, that's me! Anyway, I've come up with a list of ideas for the foodie (I was trying to avoid that word) in your life.
First, I think everyone should be giving gift certificates to restaurants, breweries and wineries with a note attached saying, "We're going together because part of this gift is that we are spending time together and enjoying great food and drink." So, we really could end all this holiday gift quandary right now.
However, if you want something a little bit different, get someone on your list a cooking class at Stages at One Washington in Dover. Chef Evan Hennessey's concept restaurant in the mills there has two or three themed dinners each month and the chef has thrown something new into the mix ? you can take a cooking class that cooks the dishes for a given dinner. Alice in Wonderland? Indulgence? Sounds like a ton of fun. The kitchen is spectacular, I really want to get my hands on some of that equipment and the food will be delicious. www.stages-dining.com
While we're on classes, take a brewing class. At A&G Homebrew Supply in Portsmouth and The Homebrew Barn in Hampton, you can get someone the gift of learning how to brew beer and wine or even cider, vinegar or make cheese. That's something you can do together, too! www.aghomebrewsupply.com and www.thehomebrewbarn.com.
In October I did something that was a heck of a lot of fun. Over at the Lindt Chocolate Outlet in Kittery they have Create Your Own Chocolate Bar set up where you get a tray with melted chocolate, which is just like a Lindt bar (so much so that it actually is a Lindt chocolate bar), and then you go over to the bar where you can festoon it with all sorts of treats like gummy sharks, hot cinnamon hearts, coconut, nuts ? oh about 30 or so fun "toppings" in all colors. Then, the expert there will put it into a machine to harden it, wrap it up and label it and voila! You have a personalized, creative, and delicious gift for someone. This is one of those things your kids can make and give to Grandma and Grandpa (which was always the difficult part at the holidays for me). It's just $10. Now, while I was there, I discovered all sorts of new things about Lindt, including chocolate bars I'd never seen before (the outlet has a vast selection including many made in other countries). They also introduced me to the technique of putting one of those Lindt truffle balls into my coffee. I had a big "hey why didn't I think of that" moment. They have their fun gold foil-covered bears and colorful foil Santas as well as many other chocolate figures this year too. www.lindtusa.com.
I'm also recommending, as did Oprah, the Corkcicle, which you put in the freezer, then your white wine and your wine stays nice and chilled. www.corkcicle.com.
The SodaStream is on my gift list too (you can carbonate vodka!) because you can make your own soda out of an infinite list of flavor possiblities (bacon!). www.sodastreamusa.com.
I'm thinking about getting a juicer too after seeing "Fat, Sick and Nearly Dead," and there are many to choose from at all price points. I love kale and carrot juice, I really do!
There are many great food-related books on the top of my list this year, including "Pastries," by Alison Pray who owns Standard Baking Co. in Portland (co-writer Tara Smith) Down East Books. The book is wonderfully designed and the recipes are easy and tasty.
Timothy Ferriss just came out with "The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life" (Kindle Edition and in hardback from Amazon Books) His whole premise is that you can become a world-class chef in six months or less and he takes us from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world's fastest learners and greatest chefs.
Ferriss uses cooking to explain "meta-learning," a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real "recipe" of "The 4-Hour Chef." You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this "cookbook for people who don't buy cookbooks" is a guide to mastering cooking and life." I'm pretty intrigued by this. He brings you through meta-learning, then the building blocks of cooking, foraging and more before sending you on your way to lifelong mastery of everything.
Wine lovers will like "The Juice," by Jay McInerney. (Alfred A. Knopf, 2012). It's a collection of his columns from the Wall Street Journal and you learn about wine through entertaining and well-written stories from his life. He's quite an expert. He'll also be at The Music Hall Loft tonight (Nov. 29) if you can get there.
There is always a great new cookbook from Phaidon press to get, and this year it's "The Lebanese Kitchen," the definitive book on Lebanese home cooking, featuring 500 authentic and delicious recipes that are simple to create at home. Salma Hage is a Lebanese housewife from Mazarat Tiffah, with more than 50 years of experience as a family cook and the recipes are simple and elegant at the same time.
If you know any restaurateurs or anyone who works in a restaurant, get them "The Art of the Restaurateur," which reveals the hidden stories behind some of the world's best restaurants, and celebrate the complex but unrecognized art of the restaurateur. It's by Nicholas Lander who owned L'Escargot in London in the 1980s and is now a renowned food columnist for the Financial Times. It covers everything you ever wanted to know about the highs and lows of the restaurant business, presenting the untold stories of the world's best restaurateurs, from luxurious Michelin-starred restaurants, to bustling neighbourhood bistros, to stylish fast-food cafes.
I also like "Jerusalem" (Ten Speed Press, 2012). This is a collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of "Plenty," Yotam Ottolenghi along with Sami Tamimi. You'll explore the vibrant cuisine of their home city ? with its diverse Muslim, Jewish, and Christian communities.
Also great is "Burma: Rivers of Flavor" by Naomi Duguid (Artisan, 2012). She tells terrific stories interspersed with 125 recipes and teaches you about the culture through food.
That's all for now! As I find more, I'll post them on my Facebook and Twitter pages so follow Rachel Forrest on both.
Rachel Forrest is a former restaurant owner who lives in Exeter. Her column appears Thursdays in Go&Do. Her restaurant review column, Dining Out, appears Thursdays in Spotlight magazine. Buy "Maine Classics: More Than 150 Delicious Recipes from Downeast," written by Chefs Mark Gaier and Clark Frasier with Rachel Forrest at www.rachelforrest.com. She can be reached by e-mail at rachel.forrest@dowjones.com.
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
Formula 1 fans, the media and Ferrari themselves have pored over YouTube clips from the Brazilian Grand Prix that appeared to show Sebastian Vettel overtaking Jean-Eric Verge before the end of a yellow flag zone on lap four.
So if, for example, a yellow flag is displayed followed later by a yellow light, then the no overtaking area begins at the first yellow signal which would be the flag.
