
New nasal COVID vaccine offers high immunity in animal tests: Tokyo researchers
The research team including UTOPIA Director Yoshihiro Kawaoka claim that in addition to preventing serious illness, the nasal vaccine is expected to prevent the spread of infection by inhibiting growth of the virus in the nose.
Since the global outbreak of COVID-19, vaccines using messenger RNA (mRNA), which contains genetic information, have been developed and put into widespread use for inoculations. However, there has been demand for new types of vaccines that boost immunity in areas where infection occurs, such as the upper respiratory tract, and which inhibit the spread of the virus even if infection occurs.
The team created viruses using genetic information from which the parts of the coronavirus' genes needed to assemble viral particles were removed. Inside human and other cells, these engineered viruses create proteins needed for acquiring immunity. Because they cannot build the viral structure or core components themselves, there is no risk of them multiplying and spreading.
When a vaccine with the artificial virus was administered nasally to mice, immunity was achieved on the mucous membranes of their nasal cavity and lungs. The new type reportedly achieves particularly wide immunity coverage in the lungs when compared to mRNA vaccines.
Next, when a group of eight hamsters treated with the nasal vaccine was infected with the delta variant of the coronavirus and omicron's XBB subvariant, neither of these virus variants propagated in the lungs. The nasal cavities of around half of the hamsters were reportedly free of viral growth on the third day after infection, and even in the other half, the amount of growth was significantly suppressed, disappearing by the sixth day.
Kawaoka commented, "The nasal vaccine is effective for respiratory tract infections and is thought to be effective in preventing the spread of infection. Unlike mRNA vaccines, it has the advantage of providing immunity similar to that acquired through actual viral infection."
The results were published in the U.K. science journal Nature Communications.
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Asahi Shimbun
4 days ago
- Asahi Shimbun
Miso produced in 1st fermentation attempt in space tasted 'nuttier'
Miso that has been returned to Earth after being fermented in space (Provided by Maggie Coblentz) In one small step for astronaut foods and one giant leap for Japanese cuisine, miso became the first successful fermentation in space, although it had a stronger flavor than paste produced on Earth. A scientific paper was published this past spring trumpeting the success aboard the International Space Station. The U.S. and European researchers who conducted the study chose miso, instead of cheese or wine, as the food item to be fermented. An interview with leading authors of the article showed their enthusiasm for the selection of the traditional Japanese condiment. 'I think 'surreal' is the word.' 'Yeah, it was crazy.' Maggie Coblentz, a research affiliate of space food with the Massachusetts Institute of Technology Media Lab, and Joshua Evans, a senior researcher of fermented foods with the Technical University of Denmark's Center for Biosustainability, sounded excited as they were interviewed. A group of scientists including Coblentz and Evans prepared a mixture of steamed soybeans, rice koji (boiled rice fermented with the Aspergillus oryzae fungus) and salt, and put several hundred grams of the paste in a transparent, semihermetic container. They sent the mixture aboard a rocket to the International Space Station in March 2020. The space facility is under 'microgravity,' equivalent to one-10,000th to one-one-millionth of the gravity on Earth. The paste was kept for about 30 days in a special box that can sense changes in temperature, humidity, off-gassing and other conditions. The container was returned safely to Earth, even though the power supply was disrupted a few times. The scientists said they had to overcome many hurdles during the experiment. They received a succession of inquiries from the ISS operator, including on the possible toxicity of the fermentation and on potential impact on other equipment aboard the ISS. They grappled with mountains of documents to clear the rigorous safety standards one by one. That was a single-shot test, wherein the experimental equipment couldn't have been repaired even if had succumbed to abnormalities in space. The researchers were told, ahead of the rocket lift-off, that a strange smell was coming from their equipment. They explained that was just the miso, giving off a beautiful aroma. CLOSE SHAVE OF 3 DAYS The rocket was launched around the time COVID-19 was raging across the globe. Evans said that, had the lift-off been scheduled for three days later, the experiment could have been rendered impossible by the pandemic-imposed lockdowns. Analysis of samples taken from the container of the miso raw materials showed they contained microbes of the same species that are found in miso fermented on Earth. The scientists concluded, on the basis of the taste, aromas and ingredients, that miso was present. Following peer-reviews and other procedures, their article was published in iScience, a U.S. science journal, in April to describe what they label as the first food fermentation experiment in space. Western media outlets covered the topic of the 'space miso' one after another. That is considered the first time that food was fermented aboard the ISS, even though a test culture of yeast cells, wine maturing, and other processes had taken place earlier in space. The researchers said the space miso contained more glutamic acid, an umami ingredient, than miso made from the same raw materials during the same period on Earth, and had a stronger 'nutty' and 'roasted' aroma. But lactic acid bacteria and yeasts, both of which are considered essential for Japanese miso production, were not found in the space miso. A chef who has lived in Japan used the space miso residue from the experiment to prepare miso soup, which members of the research team relished. 'Bringing it to space was really exciting for us to expand the creativity and the challenge of how to cook and prepare miso,' Evans said. 'It offered me the chance to view Earth as if I were seeing it from space by proxy.' FOOD DIVERSITY INSTEAD OF BIAS Coblentz stressed food diversity as she explained why she and her colleagues chose miso for the first fermentation project in space. Western food items account for the bulk of the space food offered aboard the ISS. 'Much of the research on fermented foods has tended to be predominantly in English,' Evans said. 'There can sometimes be a bias toward Western products such as bread, cheese and wine. Why not use that platform to showcase a greater diversity of products and traditions?' Since it is said that humans have a reduced sense of taste in outer space, nutritional efficacy is the major consideration in space food. 'Something like miso is really powerful because it's so concentrated in umami, protein, and flavor, and it is very versatile culinarily,' Evans said. 'It struck us as the ideal choice.' There are expectations the latest experiment will mark a step toward food diversification, which would make long-term stays in space closer to life on Earth in the future. In addition, the experiment will also be helpful for research on fermentation processes under microgravity. The experiment used rice koji spores, an essential ingredient for miso production, that were manufactured by Bio'c Co., a seed koji maker based in Toyohashi, Aichi Prefecture. Bio'c officials said they learned of the fact only upon reading the article. 'I find it a great honor that our product was used there,' said Bio'c President Yuichiro Murai. 'Miso is popular in Western countries, where, as I have been told, many people eat it without knowing that it has its origins in Japan. I hope we will take this opportunity to advertise the charms of miso.' SAKE BREWER IN WAITING Dassai Inc., a sake brewer based in Iwakuni, Yamaguchi Prefecture, is hoping to follow on the heels of the miso fermentation by making Japanese rice wine in space. The company has plans to send a set of raw materials and equipment, aboard a domestically produced H3 rocket, to the ISS's Japanese experiment module Kibo by the end of this fiscal year. The raw materials will be placed in a special device for fermentation into 'moromi' sake mash, which will be returned to Earth in refrigerated storage, where it will be used to make a commercial product, Dassai officials said. A 100-milliliter bottle of sake from the project was put on sale, through a preorder, to the tune of about 100 million yen ($670,000). The preorder slot has already been sold, company officials added. Dassai CEO Kazuhiro Sakurai said he felt heartened by the space miso experiment, as he has ambitions to brew sake on the moon in the future. 'The fermentation process in space marks a very big step,' Sakurai said. 'Humans will need pleasures and delights when they expand their sphere of living to outer space in the future. I hope that sake has a role to play there.' Takeo Koizumi, director of the nonprofit Fermentation Culture Promotion Agency, sounded skeptical about the authenticity of the space miso. 'It remains open to question whether that could be called a miso of the sort that Japanese usually have in mind,' he said, pointing out that yeasts and other microbes were not found in the space miso. But Koizumi sounded more upbeat as he added: 'The very fact the space miso became the talk of the town across the world is a positive note for the future of Japan's fermentation culture.'


Asahi Shimbun
5 days ago
- Asahi Shimbun
Competitive scientist finds joy in creative life in Nagano
Fumio Ouchi, right, shows off a violin with his instructor, Shinichi Izutsu, on April 10 in Matsumoto, Nagano Prefecture. (Yuichi Koyama) After long years of fighting tooth and nail for academic funding, professor Fumio Ouchi has found a new passion—handcrafting beautiful violins. Ouchi, 76, a specially appointed professor at Tohoku University and a professor emeritus at the University of Washington, spent nearly half a century in the United States. He specializes in materials science—researching glass, metal, ceramics, semiconductors and other substances for manufacturing purposes. Ouchi, like other academics in this field, always had to juggle work on multiple projects simultaneously, just to secure enough research funding from outside sources to hire staff. Hoping to obtain funding from the U.S. Department of Defense and NASA for research programs related to national security, he and his wife, now 75, obtained U.S. citizenship more than 20 years ago. The academic budget required was 60 million yen ($410,000) to 70 million yen per year. Failing to reach that sum would mean he couldn't proceed smoothly with his next research project. Ouchi had seen colleagues over the years lose their jobs after losing out in the dog-eat-dog world of academia. Although pursuing research step by step through trial and error was fulfilling, Ouchi was always thinking about how to raise funds, even when not at work. 'I had to keep running all the time,' said Ouchi. 'I did not have time to think about whether it was really good for me.' LONELY BRAINSTORMING The turning point came in 2020. Stricken by the global COVID-19 pandemic, his campus in Seattle was temporarily closed. Classes were held online in video conferences. Instead of commuting to work, Ouchi had more time alone to think. Ouchi, who had already turned 70, felt that he 'should do something new, instead of simply competing stiffly with other academics.' Born in Tokyo's Setagaya Ward, Ouchi spent his childhood hunting for and collecting electronic parts from junk left in a vacant lot by the U.S. occupation forces. While still in elementary school, he built a radio with the junk parts by copying a wiring diagram he found in a magazine. The word 'USA' on the junk inspired the young boy to dream of one day working in manufacturing in North America. Ouchi first went to the United States in 1975. He started off in Florida, where he spent some time as a student. He then built his career at a company, a university lab and elsewhere in search of challenging new environments. He lived in unfamiliar places in Wilmington, Delaware, and suburban Seattle. VIOLIN FOR GRANDDAUGHTER From all these busy years, one particular memory stands out among the rest. Ten years ago, his 3-year-old granddaughter started playing the violin in the United States. Watching the child holding a small violin, Ouchi imagined, only vaguely, that she might one day play an instrument he would craft just for her. 'How wonderful it would be if she grew up and performed with the violin I made for her,' Ouchi said, recalling his feelings. Ouchi himself was unsure why that thought came to mind. However, he had always been surrounded by music. His mother is a singer, his wife teaches piano and his daughter is a pianist. One thing was certain: He wanted to 'create something outside of academia.' In the summer of 2022, Ouchi and his wife relocated to Matsumoto in Nagano Prefecture. The city is rich in culture, particularly in music and art, and is known for its thriving production of wooden-stringed instruments. He began to dream of 'crafting a violin someday' and reached a decision. TRY TO IMPROVE UNTIL AGE 90 Ouchi began attending a violin-making workshop on the outskirts of Matsumoto in February the following year. He currently receives instructions once every two weeks from Shinichi Izutsu, 88, who makes instruments for Ryu Goto and other renowned violinists. Silently carving curved designs out of wood, Ouchi carefully touches the surface of Izutsu's violins, trying to understand the difference between the master craftsman's instruments and his own. 'An artisan and a scientist resort to different processes to produce a violin,' Ouchi said, grinning. 'This is intriguing.' Ouchi completed his first violin last spring. He is planning to present it to his granddaughter during a trip to North America in the fall. 'Tackling new projects is fun, just like in my research life,' Ouchi said. 'I would like to keep trying and improving my techniques until I'm about 90.' Ouchi is at present working on his second violin, which he started in April. His current goal is faithfully reproducing a Stradivarius violin from a blueprint he found in the library. Ouchi intends to give the Stradivarius replica to his wife, whom he has been with for many decades, once it is finished.


Yomiuri Shimbun
6 days ago
- Yomiuri Shimbun
Beware of Heatstroke in Pets; Different Physiology Makes Animals More Susceptible to High Temperatures
With the recent heatwave, concern about heatstroke in pets has been on the rise. The number of heatstroke diagnoses is increasing, with most cases occurring in July and August. There have been many cases of pets burning their paws on hot asphalt, and experts warn that even the slightest carelessness can be fatal. In Miyako, Iwate Prefecture, this year's average July temperature reached 24.6 C as of July 27, the highest since records began in 1883. One female office worker, 24, is taking great care to prevent her two dogs from suffering from heatstroke. 'I'm trying not to let them out during the day because they could get burned on the pavement,' she said. This summer, she has been walking her dogs after 5 p.m., and on extremely hot days, she sometimes waits until around 9 p.m. During walks, she takes measures against the heat such as carrying frozen water bottles and dressing her dogs in cooling vests. According to a survey by Anicom Insurance, Inc., a major pet insurance company, it covered a total of 1,624 cases of heatstroke nationwide in 2024, including 1,453 dogs and 171 cats. The number of dogs treated was 37.7% greater than in 2020, while the number of cats treated was 17.9% greater than in 2022, when the survey began. Cases peaked in July, with 541, but remained high in August, with 385. A company official said of the data, 'This may be due not only to the recent rise in temperatures but also to the increase in pet ownership since the COVID-19 pandemic.' Pets have higher body temperatures than humans and are closer to the ground, making them more susceptible to heat. Additionally, dogs only have sweat glands in their paw pads and cannot cool themselves by sweating over their entire bodies like humans do. Amid the ongoing pet boom, the Environment Ministry created a poster in June titled 'Let's Prevent Heatstroke in Pets!' clearly stating unacceptable behaviors such as tying pets up outdoors in direct sunlight, leaving them in hot indoor spaces and leaving them in cars. Asphalt, which absorbs heat easily, can reach temperatures above 60 C. Keiichiro Sato, a specialist at the Ministry's Animal Welfare and Management Office, said, 'Before taking your pet for a walk, touch the ground with your hand. If it's hot, refrain from walking them.' Early symptoms of heatstroke in dogs and cats include rapid breathing, red eyes and lethargy. Placing a damp towel over their neck and shoulders or cooling them by submerging their body in a bathtub filled with water for about five minutes can be effective first aid measures. Hideharu Kubota, director of the animal hospital in Miyako, said, 'I hope people will make an effort to think from the perspective of their pets.'