This bizarre new dinosaur has something in common with modern sloths
Therizinosaurs were some of the strangest dinosaurs of all time. Descended from carnivores, the prehistoric reptiles were plant-eaters and had fuzzy feathered bodies, small heads with peg-like teeth in their jaws, bulbous stomachs that acted like fermenting vats for heaps of vegetation, and impressively large claws on each of their hands. Their build and claws have drawn comparisons to sloths, but some of these reptiles stood over 13 feet tall and weighed more than five tons. Now paleontologists have uncovered a therizinosaur that stands out even among its unusual relatives—because it's missing a finger.
Described in the journal iScience today, the new dinosaur comes from rocks in Mongolia's Gobi Desert that are over 90 million years old. Back in 2012, paleontologists from the Mongolian Academy of Sciences initially unearthed parts of the spine, ribs, hips, and shoulders, and finally found two complete hands. They immediately recognized the fossils as those of a therizinosaur, but its status as a new dinosaur would take time to fully uncover.
When Hokkaido University paleontologist and lead study author Yoshitsugu Kobayashi first saw the fossils the following year, he was immediately surprised that the dinosaur only had two fingers on each hand. Until the new find, all known therizinosaurs had three fingers with large claws at the end of each. 'Not only that, but one of the fingers had a preserved keratinous sheath and I was like 'Holy crap,' Kobayashi recalls.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
3 days ago
- Yahoo
Tiny tyrannosaur species discovered in Mongolia
A new species of dinosaur has been discovered, which scientists say shows how tyrannosaurs evolved from smaller predators the size of a horse. The 'Dragon Prince', whose bones were found in a Mongolian museum, is thought to be about 20 million years older than the Tyrannosaurus Rex and provides a 'missing link' in the evolution of the apex predators. The skeleton of the Khankhuuluu Mongoliensis demonstrates where the T-Rex got its vicious bite, researchers who 'rediscovered' the species said. 'We see features in its nasal bone that eventually gave tyrannosaurs those very powerful bite forces,' said Jared Voris, from the University of Calgary, the researcher who found the bones. The fossils were initially found in the early 1970s, but at the time were misidentified as belonging to a different tyrannosaur, Alectrosaurus. The bones were put away in a drawer at the Institute of Palaeontology of the Mongolian Academy of Sciences in the capital Ulaanbaatar, until they were re-discovered by then-PhD student Mr Voris. He was handed two plastic tubes full of bones while visiting the institute – and eventually found the fossils were partial skeletons of two different dinosaurs from a new species. Darla Zelenitsky, a palaeontologist from the University of Calgary, said: 'It is quite possible that discoveries like this are sitting in other museums that just have not been recognised.' The skeleton shows that the 'Dragon Prince' was about four metres long and weighed only 750kg, according to the findings, published in the academic journal Nature. An adult T-Rex is believed to have weighed eight times as much. 'They were these really small, fleet-footed predators that lived in the shadows of other apex predatory dinosaurs,' said Dr Voris. 'This discovery shows us that, before tyrannosaurs became the kings, they were princes,' said Zelenitsky. The finding is considered a 'transitional' fossil and has helped clarify the evolution of the tyrannosaur family, which was 'really messy previously,' said Dr Zelenitsky. 'What makes them so important is their age,' said Stephen Brusatte, a palaeontologist at the University of Edinburgh who was not involved in the study. 'They are about 86 million years old, a good 20 million years older than T-Rex. It has been a frustrating gap in the record.' The discovery also helps to paint the migration patterns of the tyrannosaurs. They show that T-Rex's direct ancestors probably migrated from Asia to North America across a land bridge that used to connect Siberia and Alaska 85 million years ago, Dr Zelenitsky said. Tyrannosaurs then evolved in North America and remained there for the next several million years, she said. 'As the many tyrannosaur species evolved on the continent, they became larger and larger,' said Dr Zelenitsky. The records are incomplete so scientists are unsure of what happened in Asia 80 million years ago. However, the Khankhuuluu may have later been replaced by larger, more dominant, tyrannosaurs. Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.
Yahoo
22-04-2025
- Yahoo
Noster research: Gut Microbiome-Derived HYA Shows Promise for Managing Blood Sugar in Type 1 Diabetes
KYOTO, Japan, April 22, 2025 /PRNewswire/ -- A new study has found that 10-hydroxy-cis-12-octadecenoic acid (HYA), a metabolite derived from linoleic acid by gut microbiota, can help reduce postprandial hyperglycemia (high blood sugar after meals) in type 1 diabetes (T1DM) model rats. Conducted by researchers from Wakayama Medical University, Hokkaido University, and Noster Inc., this study provides new insights into how microbial metabolites can be leveraged to improve postprandial hyperglycemia. Background on HYA and Diabetes Management Diabetes, particularly T1DM, requires careful management of blood sugar levels to prevent complications such as cardiovascular disease, nerve damage, and vision impairment. While insulin therapy is the cornerstone of T1DM treatment, postprandial hyperglycemia remains a challenge, increasing the risk of long-term health issues. Previous research has shown that fatty acids can influence glucose metabolism through gut hormone signaling. Linoleic acid, a common dietary fat, has been found to activate G protein-coupled receptor 120 (GPR120), promoting the secretion of glucagon-like peptide-1 (GLP-1), which helps regulate blood glucose. However, linoleic acid is also linked to inflammatory responses, limiting its therapeutic potential. HYA, a lipid metabolite produced by Gut microbiome from linoleic acid, has emerged as a promising alternative. It retains the ability to activate GPR120 and stimulate gut hormone secretion but without triggering inflammation. Key Findings The study investigated whether oral administration of HYA before a glucose tolerance test (OGTT) could help regulate blood sugar levels in both normal and T1DM model rats. The researchers found that HYA: Amelioration of post-meal hyperglycemia: HYA slowed the rise in blood glucose levels in normal and diabetic rats, suggesting its potential for managing post-meal glucose spikes. Enhanced Gut Hormone Secretion: HYA increased levels of GLP-1 and cholecystokinin (CCK), hormones known to improve glucose metabolism through slow gastric emptying. Inhibited Glucose Absorption: HYA partially blocked glucose uptake by inhibiting the sodium-glucose transporter (SGLT1), further preventing sharp increases in blood sugar. Worked in Combination with Insulin: When combined with bolus insulin treatment in T1DM model rats, HYA further improved postprandial glucose control. Implications for Diabetes Treatment These findings highlight the potential of gut microbiome-derived metabolites in diabetes management. Unlike traditional treatments that focus solely on insulin secretion, HYA appears to work through multiple mechanisms—slowing gastric motility, enhancing gut hormone secretion, and inhibiting glucose absorption—without the risk of promoting inflammation. "Our study suggests that HYA could be a beneficial dietary supplement for controlling postprandial blood sugar levels, particularly in type 1 diabetes patients using insulin therapy," says Yuta Yamamoto, the study's lead author. With the increasing focus on gut microbiome-derived metabolites in health and disease management, HYA represents an exciting avenue for future research and potential therapeutic development. Reference Yamamoto, Y., Narumi, K., Yamagishi, N. et al. HYA ameliorated postprandial hyperglycemia in type 1 diabetes model rats with bolus insulin treatment. Acta Diabetologica (2025). Company Overview Name: Noster Kohey KitaoHead Office & Research Center: 35-3 Minamibiraki, Kamiueno-cho, Muko, Kyoto 617-0006, JapanBusiness: Research, development, and sales of biopharmaceuticals and functional foodsWebsite: Contact Information Public Relations: Nanami Akatsuka (Ms) Tel: +81-75-921-5303 / Fax: +81-75-924-2702Email: contact@ View original content: SOURCE Noster Inc Sign in to access your portfolio
Yahoo
14-04-2025
- Yahoo
Scientists Sent Miso to Space to Ferment — and It's Apparently Delicious
Scientists studied miso fermentation on the ISS versus Earth to understand how space conditions affect flavor, texture, and microbial composition. Space-fermented miso developed a darker color and a 'nutty' and 'roasted' flavor, likely due to higher temperatures and increased pyrazine levels. The research highlights how microbes adapt in space and raises ethical questions about relocating Earth-based life, while also suggesting new culinary possibilities for long-term space aboard the International Space Station (ISS) do a lot of important work to help advance science, including experiments and research to support humanity's potential future as outer space explorers. And that extends to researching how to make food taste better on both long-haul space missions and down here on Earth. In April, researchers published the findings of their study titled "Food Fermentation in Space" in the open access journal iScience, highlighting the differences in taste between miso fermented on Earth — specifically in Cambridge, Massachusetts and Copenhagen, Denmark — versus miso fermented in the ISS. If you're unfamiliar with miso, this fermented soybean paste is a powerhouse of flavor. It's a staple in Japanese cooking, and the umami-packed paste can be used for everything from classic miso soup to marinades, salad dressings, and so much more. There are many different varieties of miso and variables that can influence its flavor. But one factor that hadn't been tested until now? Space. Related: 16 Robust, Complex Miso Recipes, From Pasta to Dessert For the first stage of this experiment, the scientists made three batches of miso starter and sent it off to the three locations. The misos on board the ISS and in Cambridge were each placed inside an environmental sensing box to carefully monitor variables like temperature, humidity, and radiation levels. The one in Copenhagen was left in a standard container to act as a control group to see if it was the box or space that made changes to the miso. After a 30-day wait, the miso onboard the ISS was sent back to Earth for analysis against the two already on terra firma, where scientists could measure its texture, color, microbial population, and flavor profiles. The researchers found that the miso fermented in space had higher levels of certain microbes — microscopic organisms that are crucial to the fermentation process — which they note could be because of the warmer temperatures aboard the ISS. "While the ISS is often seen as a sterile environment, our research shows that microbes and non-human life have agency in space, raising significant bioethical questions about removing plants and microbes from their home planet and introducing them to extraterrestrial environments," Maggie Coblentz, an industrial design scientist at the Massachusetts Institute of Technology, explains in a statement. The flavor of the three miso pastes also differed. The researchers found that the space miso exhibited a darker color along with a "nutty" and "roasted" taste, which could be attributed to an increased production of pyrazines — an organic compound that the report says displays "baked, roasted, and nutty flavor characteristics" — in the space miso due to the higher temperatures. Related: Foods Like Kimchi and Miso May Have Major Mental Health Benefits, New Study Suggests "By bringing together microbiology, flavor chemistry, sensory science, and larger social and cultural considerations, our study opens up new directions to explore how life changes when it travels to new environments like space," Joshua Evans, a food scientist at the Technical University of Denmark, details. What does this mean for the future? According to Evans, these learnings "could enhance astronaut well-being and performance, especially on future long-term space missions. More broadly, it could invite new forms of culinary expression, expanding and diversifying culinary and cultural representation in space exploration as the field grows." Read the original article on Food & Wine
