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文章數：92 |
 KoDō 和牛燒肉第一次來要點什麼？》台中公益路top10聚餐餐廳｜最真實心得分享 |
| 休閒生活｜旅人手札 2026/04/21 17:55:29 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
身為一個熱愛美食、喜歡在城市裡挖掘驚喜的人，臺中公益路一直是我最常出沒的地方之一。這條路可說是「臺中人的美食戰場」，從精緻西餐到創意火鍋，從日式丼飯到義式早午餐，每走幾步，就會有完全不同的特色料理餐廳。 這次我特別花了一整個月，實際造訪了公益路上十間口碑不錯的餐廳。有的是網友熱推的打卡名店，也有隱藏在巷弄裡的小驚喜。我以環境氛圍、口味表現、價格CP值與再訪意願為基準，整理出這篇實測評比。希望能幫正在猶豫去哪裡吃飯的你，找到那一間「吃完會想再來」的餐廳。 評比標準與整理方向
這次我走訪的10家餐廳橫跨不同料理類型，從高質感牛排館到巷弄系早午餐，每一間都有自己獨特的風格。為了讓整體比較更客觀，我依照以下四大面向進行評比，並搭配實際用餐體驗來打分。
整體而言，我希望這份評比不只是「哪家好吃」，而是幫你在不同情境下（約會、家庭聚餐、朋友小聚、商業午餐）都能快速找到合適的選擇。畢竟，美食不只是味覺的滿足，更是一段段與朋友共享的生活記憶。 10間臺中公益路餐廳評比懶人包公益路向來是臺中人聚餐的首選地段，從火鍋、燒肉到中式料理與早午餐，每走幾步就有驚喜。以下是我實際造訪過的10間代表性餐廳清單，橫跨平價、創意、高級各路風格。
一頭牛日式燒肉｜炭香濃郁的和牛饗宴，約會聚餐首選
走在公益路上，很難不被 一頭牛日式燒肉 的木質外觀吸引。低調卻不失質感的門面，搭配昏黃燈光與暖色調的內裝，讓人一進門就感受到濃濃的日式職人氛圍。店內空間不大，但桌距規劃得宜，每桌皆設有獨立排煙設備，烤肉時完全不怕滿身油煙味。 餐點特色
一頭牛的靈魂，絕對是他們招牌的「三國和牛拼盤」。 用餐體驗整體節奏掌握得非常好。店員會在你剛想烤下一片肉時貼心遞上夾子、幫忙換烤網，讓人完全不用分心。整場用餐過程就像一場表演，從視覺、嗅覺到味覺都被滿足。 綜合評分
地址：408臺中市南屯區公益路二段162號電話：04-23206800 小結語一頭牛日式燒肉不僅是「吃肉的地方」，更像是一場五感盛宴。從進門那一刻到最後一道甜點，都能感受到他們對細節的用心。 TANG Zhan 湯棧｜文青系火鍋代表，麻香湯底與視覺美感並重
在公益路這條美食戰線上，TANG Zhan 湯棧 是讓人一眼就會想走進去的那一種。 餐點特色
湯棧最有名的當然是它的「麻香鍋」。 用餐體驗整體氛圍比一般火鍋店更有質感。 綜合評分
地址：408臺中市南屯區公益路二段248號電話：04-22580617 官網：https://www.facebook.com/TangZhan.tw/ 小結語TANG Zhan 湯棧 把傳統火鍋做出新的樣貌保留臺式鍋物的溫度，又結合現代風格與細節服務，讓吃鍋這件事變得更有品味。 如果你想找一間兼具「好吃、好拍、好放鬆」的火鍋店，湯棧會是公益路上最有風格的選擇之一。 NINI 尼尼臺中店｜明亮寬敞的義式早午餐天堂
如果說前兩間是肉食愛好者的天堂，那 NINI 尼尼臺中店 絕對是想放鬆、聊聊天的好地方。餐廳外觀以白色系與大片玻璃窗為主，陽光灑進室內，讓人一踏入就有種度假般的輕盈感。假日早午餐時段特別熱鬧，建議提早訂位。 餐點特色
NINI 的菜單融合義式與臺灣人口味，選擇多樣且份量十足。主打的 松露燉飯 濃郁卻不膩口，米芯保留微Q口感；而 香蒜海鮮義大利麵 則以新鮮白蝦、花枝與淡菜搭配微辣蒜香，口感層次豐富。 用餐體驗店內氣氛輕鬆不拘謹，無論是一個人帶電腦工作、或朋友聚餐，都能找到舒服角落。餐點上桌速度穩定，服務人員態度親切、補水與收盤都非常主動。整體節奏讓人覺得「時間變慢了」，很適合想遠離忙碌日常的人。 綜合評分
地址：40861臺中市南屯區公益路二段18號電話：04-23288498 小結語NINI 尼尼臺中店是一間能讓人放下手機、慢慢吃飯的餐廳。餐點不追求浮誇，而是以「剛剛好」的份量與風味，陪伴每個平凡午後。如果你在找一間能邊吃邊聊天、拍照也漂亮的早午餐店，NINI 會是你在公益路上最不費力的幸福選擇。 加分100%浜中特選昆布鍋物｜平價卻用心的湯頭系火鍋，家庭聚餐好選擇
在公益路這條高質感餐廳林立的戰場上，加分100%浜中特選昆布鍋物 走的是截然不同的路線。它沒有浮誇的裝潢、也沒有高價位的套餐，但靠著實在的湯頭與親切的服務，默默吸引許多回頭客。每到用餐時間，總能看到家庭或情侶三兩成群地圍著鍋邊聊天。 餐點特色
主打 北海道浜中昆布湯底，湯頭清澈卻不單薄，越煮越能喝出海藻與柴魚的自然香氣。 用餐體驗整體氛圍偏家庭取向，桌距寬敞、座位舒適，帶小孩來也不覺擁擠。店員態度親切，補湯、收盤都很勤快，給人一種「被照顧著」的安心感。 綜合評分
地址：403臺中市西區公益路288號電話：0910855180 小結語加分100%浜中特選昆布鍋物是一間「不浮誇、但會讓人想再訪」的火鍋店。它不追求豪華擺盤，而是用最簡單的湯頭與新鮮食材，傳遞出家常卻不平凡的溫度。 印月餐廳｜中式料理的藝術演繹，宴客與家庭聚會首選
說到臺中公益路的中式料理代表，印月餐廳 絕對是榜上有名。這間開業多年的餐廳以「中菜西吃」的概念聞名，把傳統中式料理以現代手法重新詮釋。從建築外觀到餐具擺設，每個細節都散發著低調的典雅氣息。 餐點特色
印月最令人印象深刻的是他們將傳統中菜融入創意手法。 用餐體驗服務方面完全對得起餐廳的高級定位。從入座、點餐到上菜節奏，都拿捏得恰如其分。每道菜都會有服務人員細心介紹食材與吃法，讓人感受到「被款待」的尊榮感。 綜合評分
地址：408臺中市南屯區公益路二段818號電話：0422511155 小結語印月餐廳是一間「不只吃飯，更像品味生活」的地方。 KoDō 和牛燒肉｜極致職人精神，專為儀式感與頂級味覺而生
若要形容 KoDō 和牛燒肉 的用餐體驗，一句話足以總結——「像在欣賞一場關於肉的表演」。 餐點特色
這裡主打 日本A5和牛冷藏肉，以「精切厚燒」的方式呈現。 用餐體驗KoDō 的最大特色是「儀式感」。 綜合評分
地址：403臺中市西區公益路260號電話：0423220312 官網：https://www.facebook.com/kodo2018/ 小結語KoDō 和牛燒肉不是日常餐廳，而是一場體驗。 永心鳳茶｜在茶香裡用餐的優雅時光，臺味早午餐的新詮釋
走進 永心鳳茶公益店，彷彿進入一間有氣質的茶館。 餐點特色
永心鳳茶的餐點結合中式靈魂與西式擺盤，無論是「炸雞腿飯」還是「紅玉紅茶拿鐵」，都能讓人感受到熟悉卻不平凡的味道。 用餐體驗店內服務人員態度溫和，對茶品介紹詳盡。上餐節奏剛好，不急不徐。 綜合評分
地址：40360臺中市西區公益路68號三樓(勤美誠品)電話：0423221118 小結語永心鳳茶讓人重新定義「臺味」。 三希樓｜老饕級江浙功夫菜，穩重又帶人情味的中式饗宴
位於公益路上的 三希樓 是許多臺中老饕的口袋名單。 餐點特色
三希樓的菜色以 江浙與港式料理 為主，兼顧傳統與現代風味。 用餐體驗三希樓的服務給人一種老派但貼心的感覺。 綜合評分
地址：408臺中市南屯區公益路二段95號電話：0423202322 官網：https://www.sanxilou.com.tw/ 小結語三希樓是一間「吃得出功夫」的餐廳。 一笈壽司｜低調奢華的無菜單日料，職人手藝詮釋旬味極致
在熱鬧的公益路上，一笈壽司 低調得幾乎不顯眼。 餐點特色
一笈壽司採 Omakase（無菜單料理） 形式，每一餐都由主廚根據當日食材設計。 用餐體驗整場用餐約90分鐘，節奏緩慢但沉穩。 綜合評分
地址：408臺中市南屯區公益路二段25號電話：0423206368 官網：https://www.facebook.com/YIJI.sushi/ 小結語一笈壽司是一間真正讓人「放慢呼吸」的餐廳。 茶六燒肉堂｜人氣爆棚的和牛燒肉聖地，肉香與幸福感同時滿分
若要票選公益路上「最難訂位」的餐廳，茶六燒肉堂 絕對名列前茅。 餐點特色
茶六主打 和牛燒肉套餐，價格約落在 $700–$1000 間，份量與品質兼具。 用餐體驗茶六的服務效率相當高。店員親切、換網勤快、補水速度快，整場用餐流程流暢無壓力。 綜合評分
地址：403臺中市西區公益路268號電話：0423281167 官網：https://inline.app/booking/-L93VSXuz8o86ahWDRg0:inline-live-karuizawa/-LUYUEIOYwa7GCUpAFWA 小結語茶六燒肉堂用「穩定品質＋輕奢氛圍」抓住了臺中年輕族群的心。 吃完10家公益路餐廳後的心得與結語吃完這十家餐廳後，臺中公益路不只是一條美食街，而是一段生活風景線。 有的餐廳講究細膩與儀式感，像 一頭牛日式燒肉 與 一笈壽司，讓人感受到食材最純粹的美好 有的則以親切與溫度打動人心，像 加分昆布鍋物、永心鳳茶，讓人明白吃飯不只是為了飽足，而是一種被照顧的幸福。 而像茶六燒肉堂、TANG Zhan 湯棧 這類人氣名店，則用穩定的品質與熱絡的氛圍，成為許多臺中人心中「想吃肉就去那裡」的代名詞。 這十家店，構成了公益路最動人的縮影 有華麗的，也有溫柔的；有傳統的，也有創新的。 每一家都在自己的風格裡發光，讓人吃到的不只是料理，而是一種生活的溫度與節奏。 對我而言，這不僅是一場美食旅程，更是一趟關於「臺中味道」的回憶之旅。 FAQ：關於臺中公益路美食常見問題Q1：公益路哪一區的餐廳最集中？ Q2：需要提前訂位嗎？ 最後的話若要用一句話形容這趟美食之旅，我會說： NINI 尼尼臺中店平日好排隊嗎？ 如果你也和我一樣喜歡用味蕾探索一座城市，那就把這篇公益路美食攻略收藏起來吧。三希樓海鮮表現如何？ 無論是約會、慶生、家庭聚餐，或只是想犒賞一下辛苦的自己——這條路上永遠會有一間剛剛好的餐廳在等你。一笈壽司CP 值高嗎？ 下一餐，不妨從這10家開始。永心鳳茶有壽星優惠嗎？ 打開手機、約上朋友，讓公益路成為你生活裡最容易抵達的小確幸。加分100%浜中特選昆布鍋物公司聚餐適合嗎？ 如果你有私心愛店，也歡迎留言分享，NINI 尼尼臺中店用餐時間會不會太短？ 你的推薦，可能讓我下一趟美食旅程變得更精彩。永心鳳茶單點比較好嗎？ An illustration depicts a study by SLAC and Stanford, including cryo-EM imaging (left), that discovered how a cellular machine called TRiC (right) directs the folding of tubulin (yellow tangle at the center of TRiC). Tubulin is the protein building block of microtubules that serve as the scaffolding and transport system in human cells. Credit: Greg Stewart/SLAC National Accelerator Laboratory The findings of the study call into question a long-held belief about the way proteins fold within our cells and have significant ramifications for the treatment of illnesses connected to protein misfolding. A groundbreaking study by researchers at the Department of Energy’s SLAC National Accelerator Laboratory and Stanford University has uncovered the process by which a small cellular machine called TRiC controls the folding of tubulin, a human protein that is the foundation of microtubules, which act as the structural support and transportation system of cells. This challenges the previous understanding that TRiC and other machines like it, known as chaperonins, only passively create a favorable environment for folding but do not actively take part in it. Up to 10% of the proteins in our cells, as well as those in plants and animals, get hands-on help from these little chambers in folding into their final, active shapes, the researchers estimated. Many of the proteins that fold with the aid of TRiC are intimately linked to human diseases, including certain cancers and neurodegenerative disorders like Parkinson’s, Huntington’s, and Alzheimer’s diseases, said Stanford Professor Judith Frydman, one of the study’s lead authors. In fact, she said, a lot of anti-cancer drugs are designed to disrupt tubulin and the microtubules it forms, which are really important for cell division. So targeting the TRiC-assisted tubulin folding process could provide an attractive anti-cancer strategy. This animation gives a 3D view of a finished, folded tubulin molecule that’s still attached to two subunits of a cellular machine called TRiC. A landmark study by researchers at SLAC and Stanford revealed that the inner walls of the TRiC chamber actively direct the folding of TRiC into its final, active form. Credit: Yanyan Zhao/Stanford University The team reported the results of their decade-long study in a paper published in the journal Cell. “This is the most exciting protein structure I have worked on in my 40-year career,” said SLAC/Stanford Professor Wah Chiu, a pioneer in developing and using cryogenic electron microscopy (cryo-EM) and director of SLAC’s cryo-EM and bioimaging division. “When I met Judith 20 years ago,” he said, “we talked about whether we could see proteins folding. That’s something people have been trying to do for years, and now we have done it.” A SLAC-Stanford study revealed four intermediate steps in folding a human protein called tubulin, all directed by the inner walls of a cellular machine called TRiC (yellow). The process starts when a strand of tubulin enters the TRiC chamber. One end (green) hooks into the inner chamber wall; then the other end (light blue) attaches in another spot and folds, followed by the green end and two more folds of the middle sections (dark blue and red). The folding is directed by areas of electrostatic charge on the inner wall and by “tails” of protein dangling from the inner wall, which hold and stabilize the protein in the right configuration for the next step in folding. The protein core (dark blue) contains pockets (orange) where GTP, a molecule that stores and releases energy to power the cell’s work, plugs in. Credit: Yanyan Zhao/Stanford University The researchers captured four distinct steps in the TRiC-directed folding process at near-atomic resolution with cryo-EM and confirmed what they saw with biochemical and biophysical analyses. At the most basic level, Frydman said, this study solves the longstanding enigma of why tubulin can’t fold without TRiC’s assistance: “It really is a game changer in finally bringing a new way to understand how proteins fold in the human cell.” Folding Spaghetti Into Flowers Proteins play essential roles in virtually everything a cell does, and finding out how they fold into their final 3D states is one of the most important quests in chemistry and biology. As Chiu puts it, “A protein starts out as a string of amino acids that looks like spaghetti, but it can’t function until it’s folded into a flower of just the right shape.” Since the mid-1950s, our picture of how proteins fold has been shaped by experiments done using small proteins by National Institutes of Health researcher Christian Anfinsen. He discovered that if he unfolded a small protein, it would spontaneously spring back into the same shape, and concluded that the directions for doing that were encoded in the protein’s amino acid sequence. Anfinsen shared the 1972 Nobel Prize in chemistry for this discovery. Thirty years later, researchers discovered that specialized cellular machines help proteins fold. But the prevalent view was that their function was limited to helping proteins carry out their spontaneous folding by protecting them from getting trapped or glomming together. One type of helper machine called a chaperonin contains a barrel-like chamber that holds proteins inside while they fold. TRiC fits into this category. The TRiC chamber is unique in that it consists of eight different subunits that form two stacked rings. A long, skinny strand of tubulin protein is delivered into the opening of the chamber by a helper molecule shaped like a jellyfish. Then the chamber’s lid closes and folding begins. When it’s done, the lid opens and the finished folded tubulin leaves. Since tubulin can’t fold without TRiC, it appeared that TRiC may do more than passively help tubulin spontaneously fold. But how exactly does that work? This new study answers that question and demonstrates that, at least for proteins such as tubulin, the “spontaneous folding” concept does not apply. Instead, TRiC directly orchestrates the folding pathway leading to the correctly shaped protein. Although recent advances in artificial intelligence, or AI, can predict the finished, folded structure of most proteins, Frydman said, AI doesn’t show how a protein attains its correct shape. This knowledge is fundamental for controlling folding in the cell and developing therapies for folding diseases. To achieve this goal, researchers need to figure out the detailed steps of the folding process as it occurs in the cell. A Cellular Chamber Takes Charge Ten years ago, Frydman, Chiu, and their research teams decided to delve deeper into what goes on in the TRIC chamber. “Compared to the simpler folding chambers of chaperonins in bacteria, the TRiC in human cells is a very interesting and complicated machine,” Frydman said. “Each of its eight subunits has different properties and presents a distinct surface inside the chamber, and this turns out to be really important.” The scientists discovered that the inside of this unique chamber directs the folding process in two ways. As the chamber’s lid closes over a protein, areas of electrostatic charge appear on its inner walls. They attract oppositely charged parts of the tubulin protein strand and essentially tack them to the wall to create the proper shape and configuration for the next step in folding. Meanwhile, TRiC subunit “tails” that dangle from the chamber wall grab the tubulin protein at specific times and places to anchor and stabilize it. To start out, one end of the tubulin strand hooks into a little pocket in the wall. Then the other end attaches at a different spot and folds. Now the end that hooked into the wall folds in a way that brings it right next to the first folded area. In step three, part of the middle section folds to form the core of the protein, along with pockets where GTP, a molecule that stores and releases energy to power the cell’s work, can plug in. Finally, the remaining protein section folds. The tubulin molecule is now ready for action. “These structural snapshots of intermediate stages in the folding sequence have never been seen before by cryo-electron microscopy,” Frydman said. A Powerful Blend of Techniques Her team confirmed the folding sequence with a challenging series of biochemical and biophysical tests that required years of work. Interpreting those results allowed the researchers to build a picture of the tubulin’s changing shape as it folds inside the TRiC chamber, which matched the images generated by cryo-EM. “It’s very powerful to be able to go back and forth between these techniques because then you can really know that what you see reflects what’s going on in the cell,” Frydman said. “Science has surprised us with a really interesting solution that I would not have predicted.” The study also offers clues to understanding how this folding system evolved in eukaryotic cells, which make up plants, animals, and humans, but not in simpler cells like those of bacteria and archaea. As proteins became more and more complex to serve the needs of eukaryotic cells, the researchers suggest, at some point, they couldn’t fold into the shapes they needed to carry out more complicated jobs without a little assistance. Eukaryotic proteins and their chaperonin chamber likely evolved together, possibly starting with the last common ancestor of all the eukaryotic organisms some 2.7 billion years ago. Reference: “Structural visualization of the tubulin folding pathway directed by human chaperonin TRiC/CCT” by Daniel Gestaut, Yanyan Zhao, Junsun Park, Boxue Ma, Alexander Leitner, Miranda Collier, Grigore Pintilie, Soung-Hun Roh, Wah Chiu and Judith Frydman, 8 December 2022, Cell. DOI: 10.1016/j.cell.2022.11.014 Due to the complexity of the analyses and the pandemic interlude, the study went on for so long that many of the people who worked on it have moved on to other jobs. They include postdoctoral researchers Daniel Gestaut and Miranda Collier from Frydman’s group, who carried out the biochemical part of the project and pushed it forward, and Yanyan Zhao, Soung-Hun Roh, Boxue Ma, and Greg Pintilie from Chiu’s group, who performed the cryo-EM analyses. Additional contributors included Junsun Park, a student in Roh’s group, and Alexander Leitner from ETH in Zurich, Switzerland. The work was supported by grants to Wah Chiu and Judith Frydman from the NIH and grants to Soung-Hun Roh, who is now an assistant professor at Seoul National University, from the Korean National Research Foundation and Suh Kyungbae Foundation (SUHF). According to new California Institute of Technology (Caltech) research in mice, specific gut bacteria may suppress binge eating behavior. Gut Microbes Influence Binge-Eating of Sweet Treats in Mice We have all been there. You just meant to have a single Oreo cookie as a snack, but then you find yourself going back for another, and another. Before you know it, you have finished off the entire package even though you were not all that hungry to begin with. But before you start feeling too guilty for your gluttony, consider this: It might not be entirely your fault. Now, new research in mice shows that specific gut bacteria may suppress binge eating behavior. Oreos and other desserts are examples of so-called “palatable foods”—food consumed for hedonistic pleasure, not simply out of hunger or nutritional need. Humans are not alone in enjoying this kind of hedonism: Mice like to eat dessert, too. Even when they have just eaten, they will still consume sugary snacks if available. Disrupted Microbiota Triggers Overeating The new Caltech study demonstrates that the absence of certain gut bacteria causes mice to binge eat palatable foods. In fact, the findings show that mice with microbiotas disrupted by oral antibiotics consumed 50 percent more sugar pellets over two hours than mice with normal gut bacteria. When their microbiotas were restored through fecal transplants, the mice returned to normal feeding behavior. Further, the study revealed that not all bacteria in the gut are able to suppress hedonic feeding, but rather specific species appear to alter the behavior. Bingeing only applies to palatable foods; mice with or without gut microbiota both still eat the same amount of their regular diet. The findings show that the gut microbiota has important influences on behavior and that these effects can be modulated when the microbiota is manipulated. Illustration of the human gut microbiome. Gut microbiota are the microorganisms, including bacteria, archaea, fungi, and viruses that live in the digestive tract. A paper describing the research was published on November 29 in the journal Current Biology. Graduate student James Ousey led the study in the laboratory of Sarkis Mazmanian, the Luis B. and Nelly Soux Professor of Microbiology. “The gut microbiome has been shown to influence many behaviors and disease states in mouse models, from sociability and stress to Parkinson’s disease,” Mazmanian says. “The recent appreciation that feeding behaviors, driven by motivation, are subject to the composition of the gut microbiome has implications not just to obesity, diabetes, and other metabolic conditions but perhaps to overuse of alcohol, nicotine, or illicit substances that bring pleasure.” To examine how the gut microbiota influenced feeding behaviors, Ousey gave a group of mice antibiotics for four weeks, wiping out the animals’ gut bacteria. He then compared their feeding behavior to normal mice with a healthy gut microbiota. The two groups ate about the same amount of their standard mouse diet, called chow. Sarkis Mazmanian. Credit: Caltech But the real difference was in how much palatable, or dessert-like, food the mice consumed. When presented with high-sucrose pellets, the antibiotic-treated mice ate 50 percent more pellets over two hours and ate in longer bursts than their healthy mouse counterparts. Ousey then aimed to determine how much effort the mice were willing to expend to obtain sugary snacks. In another set of experiments, instead of simply having treats placed in their cages, the mice needed to push a button to receive a pellet. Each subsequent pellet required the mice to push the button more and more times. The untreated mice, at some point, would lose interest in pushing the button and wander away. However, the mice given oral antibiotics expended much more effort to obtain more and more sugar, pressing the button repeatedly as if desperately craving a snack. Importantly, this binge eating behavior is actually reversible: The researchers could return the mice back to normal feeding behavior simply by restoring the mouse microbiota through a fecal transplant. The restored mice still consumed sugar when available but did not exhibit the same overeating behavior. Identifying Key Microbes Behind Hedonic Feeding The gut microbiota contains hundreds of bacterial species, and the team suspected that some were more influential than others in driving the binge eating behavior. “To tease out which specific microbes might be involved, I gave different cohorts of mice different antibiotics individually,” Ousey explains. “The different antibiotics target different bacteria. What I observed was that mice given either ampicillin or vancomycin, but not neomycin or metronidazole, overconsume these high-sucrose pellets compared to controls. That would suggest that there’s some microbe, or some collection of microbes, that is susceptible to either ampicillin or vancomycin, which is responsible for controlling the normal response to the highly palatable foods.” The team then identified that increased levels of bacteria from the family S24-7 (a type of bacteria specific to lab mice) and from the genus Lactobacillus were associated with reduced overconsumption. When these bacterial species were given to the antibiotic-treated mice, but not other bacteria, hedonic feeding was suppressed. Though the study only draws conclusions about the mouse microbiota, it opens up new directions of study for understanding how and why we may be driven to overconsume sugary snacks. “I think it would be so intriguing to see if people given oral antibiotics exhibit differences in their eating patterns and dietary choices, and whether these things can be associated with the gut microbiota,” says Ousey. “We know that humans with eating disorders like binge eating disorder and anorexia nervosa have differences in their gut microbiota compared to humans that are not diagnosed with these conditions. Obviously, perhaps the eating disorder affects the microbiota because they’re eating different foods; perhaps it’s bidirectional. But investigations into how antibiotics might affect the responses to palatable foods in humans are definitely doable.” “We do not understand the neurobiology underlying the observation that the microbiome impacts overconsumption of palatable foods in mice,” says Mazmanian. “Future studies in our lab and others will explore the gut-brain axis in modulating reward circuits in the brain as well as possibly devising probiotics to intervene in eating disorders.” Reference: “Gut microbiota suppress feeding induced by palatable foods” by James Ousey, Joseph C. Boktor and Sarkis K. Mazmanian, 29 November 2022, Current Biology. DOI: 10.1016/j.cub.2022.10.066 In addition to Ousey and Mazmanian, graduate student Joseph Boktor is a co-author. Funding was provided by the National Science Foundation, the Gates Millennium Scholars Program, and the Heritage Medical Research Institute. Sarkis Mazmanian is an affiliated faculty member with the Tianqiao and Chrissy Chen Institute for Neuroscience at Caltech. The University of Pennsylvania researchers have achieved a major breakthrough in human artificial chromosome technology, developing a new method that simplifies the construction of HACs. This innovation promises to speed up DNA research and could significantly impact gene therapy and biotechnology, offering a reliable alternative to current gene delivery systems and broadening the potential for genetic engineering across various fields. Researchers indicate that this technique will enhance lab research efficiency and broaden the scope of gene therapy. Human artificial chromosomes (HACs) that function within human cells hold the potential to revolutionize gene therapies, including treatments for certain cancers, and have numerous laboratory uses. However, significant technical challenges have impeded their progress. Now a team led by researchers at the Perelman School of Medicine at the University of Pennsylvania has made a significant breakthrough in this field that effectively bypasses a common stumbling block. In a study recently published in Science, the researchers explained how they devised an efficient technique for making HACs from single, long constructs of designer DNA. Prior methods for making HACs have been limited by the fact that the DNA constructs used to make them tend to join together—“multimerize”—in unpredictably long series and with unpredictable rearrangements. The new method allows HACs to be crafted more quickly and precisely, which, in turn, will directly speed up the rate at which DNA research can be done. In time, with an effective delivery system, this technique could lead to better-engineered cell therapies for diseases like cancer. Overhauling HAC Design “Essentially, we did a complete overhaul of the old approach to HAC design and delivery,” said Ben Black, PhD, the Eldridge Reeves Johnson Foundation Professor of Biochemistry and Biophysics at Penn. “The HAC we built is very attractive for eventual deployment in biotechnology applications, for instance, where large-scale genetic engineering of cells is desired. A bonus is that they exist alongside natural chromosomes without having to alter the natural chromosomes in the cell.” The first HACs were developed 25 years ago, and artificial chromosome technology is already well-advanced for the smaller, simpler chromosomes of lower organisms such as bacteria and yeast. Human chromosomes are another matter, due largely to their greater sizes and more complex centromeres, the central region where X-shaped chromosomes’ arms are joined. Researchers have been able to get small artificial human chromosomes to form from self-linking lengths of DNA added to cells, but these lengths of DNA multimerize with unpredictable organizations and copy numbers—complicating their therapeutic or scientific use—and the resulting HACs sometimes even end up incorporating bits of natural chromosomes from their host cells, making edits to them unreliable. In their study, the Penn Medicine researchers devised improved HACs with multiple innovations: These included larger initial DNA constructs containing larger and more complex centromeres, which allow HACs to form from single copies of these constructs. For delivery to cells, they used a yeast-cell-based delivery system capable of carrying larger cargoes. “Instead of trying to inhibit multimerization, for example, we just bypassed the problem by increasing the size of the input DNA construct so that it naturally tended to remain in predictable single-copy form,” said Black. The researchers showed that their method was much more efficient at forming viable HACs compared to standard methods, and yielded HACs that could reproduce themselves during cell division. Advantages and Future Applications The potential advantages of artificial chromosomes—assuming they can be delivered easily to cells and operate like natural chromosomes—are many. They would offer safer, more productive, and more durable platforms for expressing therapeutic genes, in contrast to virus-based gene-delivery systems which can trigger immune reactions and involve harmful viral insertion into natural chromosomes. Normal gene expression in cells also requires many local and distant regulatory factors, which are virtually impossible to reproduce artificially outside of a chromosome-like context. Moreover, artificial chromosomes, unlike relatively cramped viral vectors, would permit the expression of large, cooperative ensembles of genes, for example, to construct complex protein machines. Black expects that the same broad approach his group took in this study will be useful in making artificial chromosomes for other higher organisms, including plants for agricultural applications such as pest-resistant, high-yield crops. Reference: “Efficient formation of single-copy human artificial chromosomes” by Craig W. Gambogi, Gabriel J. Birchak, Elie Mer, David M. Brown, George Yankson, Kathryn Kixmoeller, Janardan N. Gavade, Josh L. Espinoza, Prakriti Kashyap, Chris L. Dupont, Glennis A. Logsdon, Patrick Heun, John I. Glass and Ben E. Black, 21 March 2024, Science. DOI: 10.1126/science.adj3566 Researchers from the J. Craig Venter Institute, the University of Edinburgh, and the Technical University Darmstadt were also involved in the study. The work was supported by the National Institutes of Health (GM130302, HG012445, CA261198, and GM007229). RRG455KLJIEVEWWF |
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