Article:

http://www.nbcnews.com/science/science-news/maps-unborn-human-brains-point-medical-frontiers-n71336

Paper:

http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13185.html

Address of the bookmark: http://brainspan.org/static/home

Address of the bookmark: http://www.dkfz.de/en/applied-bioinformatics/telomerehunter/telomerehunter.html

Source:

http://www.nature.com/news/sperm-rna-carries-marks-of-trauma-1.15049

simNGS takes fasta format sequences and a file describing the covariance of noise between bases and cycles observed in an actual run of the machine, randomly generates noisy intensities representing the signals for the sequence at each cycle and calculates likelihoods for all possible base calls.

Address of the bookmark: https://www.ebi.ac.uk/goldman-srv/simNGS/

• biopython
• intervaltree
• numpy
• scipy
• tqdm
• PyYAML

Address of the bookmark: https://github.com/cerebis/sim3C

Here are few companies:

https://mynucleus.com/

https://myome.com/

https://nebula.org/whole-genome-sequencing-dna-test/

A new study in Science offers a different and surprisingly sweet perspective. Researchers Jennie Brand-Miller, Karen Hardy, David Raubenheimer, and Les Copeland suggest that sugars from fruits and honey, and later starch from cooked plants, may have been key in helping the human brain evolve.

The brain’s carbohydrate problem

The human brain uses a lot of energy. Even though it is only about 2% of an adult’s body weight, it takes up a large share of the body’s resting energy, mainly using glucose as fuel. Over millions of years, as our ancestors’ brains grew from about 300 grams in Australopithecus afarensis to around 1,500 grams in modern humans, the need for easy-to-access glucose would have gone up a lot.

The researchers, therefore, asked a simple question: where did all that glucose come from?

Their analysis suggests that early hominins may have gotten much of their glucose from naturally sweet foods. Fruit and honey could give them easy access to sugars before they learned to digest cooked starch well. The study’s models show that sugars may have made up a big part of their diet.

From fruit and honey to cooked starch

The story did not end with fruit.

The researchers suggest that humans shifted from eating sweet foods to eating cooked starchy foods. Once people learned to control fire and process food, cooking made starchy plants much easier to digest and turned them into a key source of glucose.

From this perspective, new ways of preparing food, like pounding, processing, and cooking, were not just about making meals softer or tastier. These changes may have given our ancestors access to much more carbohydrate energy.

This gives us a more detailed view of how the human diet evolved. Animal foods were clearly important, but carbohydrates may have been just as important for meeting the high energy needs of a growing brain.

A different way to think about the human diet

The study does not claim that our ancestors ate sugar the way we do today. There is a big difference between eating whole fruits or natural honey and eating the highly processed, refined sugars common now.

Instead, the research points to something bigger. Human evolution may have depended on our ability to find, process, and get energy from many different foods.

Seasonal fruit, honey, underground plant foods, and later cooked starches could have been important sources of glucose. The researchers think that changes in how available these foods were may have shaped how our ancestors searched for food and even affected human evolution.

What does this mean today?

The findings should not be interpreted as a license to eat more refined sugar. Instead, they challenge the simple idea that carbohydrates were less important than meat in human evolution. Our ancestors survived and evolved by exploiting different nutritional opportunities—and by developing technologies that made previously difficult foods more useful.

So perhaps the history of the human brain was not written by meat alone. ISo maybe the story of the human brain is not just about meat. It could also be about fruit, honey, roots, grains, and our unique ability to turn plants into energy. sweeter than we once imagined.

Read more about it at https://www.science.org/doi/epdf/10.1126/science.aed8437

http://bioinformaticsonline.com/videolist/watch/19555/a-3d-map-of-the-human-genome

Researchers have been working to determine how cells regulate gene expression for nearly as long as we’ve known about DNA. How, for example, do nerve cells know to turn off only nerve cell genes and turn off bone cell genes? DNA folding loops are part of the answer. This research team, which published their findings in a paper in Cell http://www.cell.com/cell/abstract/S0092-8674%2814%2901497-4 , found that the number of loops is much lower than expected. There are only 10,000 loops instead of the predicted millions, and they form on/off switches in DNA.

More at http://www.eurekalert.org/pub_releases/2014-12/ru-3mr121114.php

Reference http://www.cell.com/cell/abstract/S0092-8674%2814%2901497-4

We have sequenced the CHM13hTERT human cell line with a number of technologies. Human genomic DNA was extracted from the cultured cell line. As the DNA is native, modified bases will be preserved. The data includes 30x PacBio HiFi, 120x coverage of Oxford Nanopore, 70x PacBio CLR, 50x 10X Genomics, as well as BioNano DLS and Arima Genomics HiC. Most raw data is available from this site, with the exception of the PacBio data which was generated by the University of Washington/PacBio and is available from NCBI SRA.

A UCSC browser is available for v2.0 (as well as legacy v1.0 and v1.1 versions). An interactive dotplot visualization of all genomic repeats is also available from resgen.io. Known issues identified in the assembly are tracked at CHM13 issues.

MORE at https://github.com/marbl/CHM13

Address of the bookmark: https://www.science.org/doi/10.1126/science.abj6987