4.2 • 639 Ratings
🗓️ 9 July 2014
⏱️ 2 minutes
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0:00.0 | Understanding the human body is a team effort. That's where the Yachtel group comes in. |
0:05.8 | Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years. |
0:11.0 | Yacold also partners with nature portfolio to advance gut microbiome science through the global grants for gut health, an investigator-led research program. |
0:19.6 | To learn more about Yachtolt, visit yawcult.co. |
0:22.7 | .j.p. That's Y-A-K-U-L-T.C-O.J-P. When it comes to a guide for your gut, count on Yacult. |
0:34.1 | This is Scientific American 60-second science. I'm Cynthia Graber. Got a minute? |
0:39.6 | If you need a new liver, doctors have about 12 hours to transport it from a donor. That ticking clock severely limits the ability of doctors to get organs to patients. |
0:48.8 | Now researchers have demonstrated a method that kept rot livers viable up to four days. The scientists lowered the |
0:54.8 | livers to below freezing temperatures while flooding the tissue with antifreeze chemicals to prevent |
0:59.1 | the formation of damaging ice crystals. But such cooling alone is not sufficient, due in part to the |
1:04.3 | liver's wide variety of cell types and functions. So the researchers also used machine perfusion. |
1:09.7 | As the livers were cooled, they were flushed with |
1:11.6 | solutions that kept them operational. They were perfused again as they were brought back to above |
1:15.9 | freezing temps. All the rats that were implanted with three-day-old livers survived for three |
1:20.3 | months. Nearly 60% of the rats with four-day-old liver survived. In contrast, no rats that received |
1:26.2 | three-and-four-day-old livers preserved by |
1:28.2 | currently used methods survived. This work is an early step towards creating a system that could |
1:32.8 | work in humans, which would dramatically improve the chances of getting organs to people who |
1:36.9 | desperately need them. Thanks for the minute. For Scientific American 60 Second Science, I'm |
1:42.0 | Cynthia Graber. |
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