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Evidence Finds BP Gulf Oil Disaster Causing Widespread Deformities in Fish
Crude oil from the 2010 Deepwater Horizon disaster causes severe defects in the developing hearts of bluefin and yellowfin tunas, according to a new study by a team of National Oceanic and Atmospheric Administration (NOAA) and academic scientists.
The findings, published in the Proceedings of the National Academy of Sciences on the 25th anniversary of the Exxon Valdez oil spill, show how the largest marine oil spill in U.S. history may have affected tunas and other species that spawned in oiled offshore habitats in the northern Gulf of Mexico.
Atlantic bluefin tuna, yellowfin tuna and other large predatory fish spawn in the northern Gulf during the spring and summer months, a time that coincided with the Deepwater Horizon spill in 2010. These fish produce buoyant embryos that float near the ocean surface, potentially in harm’s way as crude oil from the damaged wellhead rose from the seafloor to form large surface slicks.
The new study shows that crude oil exposures adversely affect heart development in the two species of tuna and an amberjack species by slowing the heartbeat or causing an uncoordinated rhythm, which can ultimately lead to heart failure.
“We know from the 1989 Exxon Valdez spill in Prince William Sound that recently spawned fish are especially vulnerable to crude oil toxicity,” said Nat Scholz, Ph.D., leader of the ecotoxicology program at NOAA's Northwest Fisheries Science Center in Seattle. “That spill taught us to pay close attention to the formation and function of the heart.”
“The timing and location of the spill raised immediate concerns for bluefin tuna,” said Barbara Block, Ph.D., a study coauthor and professor of biology at Stanford University. “This spill occurred in prime bluefin spawning habitats, and the new evidence indicates a compromising effect of oil on the physiology and morphology of bluefin embryos and larvae.”
Recent studies are increasingly painting a more detailed picture of how oil-derived polycyclic aromatic hydrocarbons (PAHs) act on the heart. Earlier this year, the Stanford-NOAA team showed in a related paper published in Science (Brette et al. 343: 772) that Deepwater Horizon crude oil samples block excitation-contraction coupling—vital processes for normal beat-to-beat contraction and pacing of the heart—in individual heart muscle cells isolated from juvenile bluefin and yellowfin tuna.
“We now have a better understanding why crude oil is toxic, and it doesn’t bode well for bluefin or yellowfin embryos floating in oiled habitats.” said Block. “At the level of a single heart muscle cell, we’ve found that petroleum acts like a pharmacological drug by blocking key processes that are critical for cardiac cell excitability.”
This mechanism explains why the team observed a range of cardiac effects in the developing hearts of intact embryos in the present study. “We directly monitored the beating hearts of living fish embryos exposed to crude oil,” said Dr. John Incardona, NOAA research toxicologist and the study’s lead author. “The tiny offspring of tunas and other Gulf species are translucent, and we can use digital microscopy to watch the heart develop.”
The major difficulty facing the researchers was access to live animals. Tunas are difficult to raise in captivity and few facilities exist worldwide with spawning fish. In the open ocean, fragile fish embryos and larvae are mixed with many other types of plankton, and they usually don’t survive the rough conditions in a net towed near the surface. This made it close to impossible to assess developmental cardiotoxicity in samples collected near the Deepwater Horizon surface oil slicks.
To work around this challenge, the international team brought the oil to the fish. Samples of crude oil were collected from the damaged riser pipe and surface skimmers. The samples were then transported to the only land-based hatcheries in the world capable of spawning tunas in captivity.
This approach allowed the scientists to design environmentally relevant crude oil exposures for bluefin tuna and yellowfin tuna at marine research facilities in Australia and Panama, respectively. Luke Gardner, an Australian native post-doctoral associate from Stanford University and co-author on the PNAS paper, was vital in helping the team investigate the bluefin.
“It is challenging to maintain bluefin in culture and we were privileged to have successfully tested the crude oil in Australian facilities, the only on-land hatchery that has bluefin tuna in culture. This gave us access to tuna embryos and allowed us to study the developmental toxicity of oil,” said Gardner. The pioneering effort to develop new testing methods was also led by Martin Grosell, Ph.D., at the University of Miami.
The new research adds to a growing list of fish that are affected by crude oil. “This fits the pattern,” said Incardona. “The tunas and the amberjack exposed to Deepwater Horizon crude oil were impacted in much the same way that herring were deformed by the Alaska North Slope crude oil spilled in Prince William Sound during the Exxon Valdez accident.”
Crude oil is a complex mixture of chemicals, some of which are known to be toxic to marine animals. Past research has focused in particular on PAHs, which can also be found in coal tar, creosote, air pollution and stormwater runoff from land. In the aftermath of an oil spill, PAHs can persist for many years in marine habitats and cause a variety of adverse environmental effects.
Developmental abnormalities were evident in bluefin and yellowfin tunas at very low concentrations, in the range of approximately one to 15 parts per billion total PAHs. These levels are below the measured PAH concentrations in many samples collected from the upper water column of the northern Gulf during the active Deepwater Horizon spill phase.
Severely affected fish with heart failure and deformed jaws are likely to have died soon after hatching. However, the NOAA team has shown in previous work that fish surviving transient crude oil exposures with only mild effects on the still-forming heart have permanent changes in heart shape that reduce swimming performance later in life.
“This creates a potential for delayed mortality,” said Incardona. “Swimming is everything for these species.”
The nature of the injury was very similar for all three pelagic predators, and similar also to the response of other marine fish previously exposed to crude oil from other geologic sources. Given this consistency, the authors suggest there may have been cardiac-related impacts on swordfish, marlin, mackerel and other Gulf species. “If they spawned in proximity to oil, we’d expect these types of effects,” said Incardona.
The research was funded by NOAA as part of the on-going Natural Resource Damage Assessment for the Gulf ecosystem following the April 20, 2010 Deepwater Horizon oil spill. Contributing to the findings in addition to NOAA and Stanford University were researchers from the University of Miami’s Rosenstiel School of Marine and Atmospheric Sciences and the University of the Sunshine Coast in Queensland, Australia.
EcoWatch Daily Newsletter
By Tom Duszynski
The coronavirus is certainly scary, but despite the constant reporting on total cases and a climbing death toll, the reality is that the vast majority of people who come down with COVID-19 survive it. Just as the number of cases grows, so does another number: those who have recovered.
In mid-March, the number of patients in the U.S. who had officially recovered from the virus was close to zero. That number is now in the tens of thousands and is climbing every day. But recovering from COVID-19 is more complicated than simply feeling better. Recovery involves biology, epidemiology and a little bit of bureaucracy too.
How does your body fight off COVID-19?<p>Once a person is exposed the coronavirus, the body starts producing <a href="https://www.mblintl.com/products/what-are-antibodies-mbli/" target="_blank">proteins called antibodies to fight the infection</a>. As these <a href="https://www.statnews.com/2020/03/27/serological-tests-reveal-immune-coronavirus/" target="_blank">antibodies start to successfully contain the virus</a> and keep it from replicating in the body, symptoms usually begin to lessen and you start to feel better. Eventually, if all goes well, your immune system will completely destroy all of the virus in your system. A person who was infected with and survived a virus with no long-term health effects or disabilities has "recovered."</p><p>On average, a person who is infected with SARS-CoV-2 will feel ill for about seven days from the onset of symptoms. Even after symptoms disappear, there still may be small amounts of the virus in a patient's system, and they should stay <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html" target="_blank">isolated for an additional three days</a> to ensure they have truly <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">recovered and are no longer infectious</a>.</p>
What about immunity?<p>In general, once you have recovered from a viral infection, your body will keep cells called lymphocytes in your system. These cells "remember" viruses they've previously seen and can react quickly to fight them off again. If you are exposed to a virus you have already had, your antibodies will likely stop the virus before it starts causing symptoms. <a href="https://dx.doi.org/10.5114%2Fceji.2018.77390" target="_blank">You become immune</a>. This is the <a href="https://www.ncbi.nlm.nih.gov/books/NBK27158/" target="_blank">principle behind many vaccines</a>.</p><p>Unfortunately, immunity isn't perfect. For many viruses, like mumps, immunity can wane over time, leaving you <a href="https://www.sciencedaily.com/releases/2016/04/160421145747.htm" target="_blank">susceptible to the virus in the future</a>. This is why you need to get revaccinated – those "booster shots" – occasionally: to prompt your immune system to make more antibodies and memory cells.</p><p>Since this coronavirus is so new, scientists still don't know whether people who recover from COVID-19 are <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/faq.html" target="_blank">immune to future infections of the virus</a>. Doctors are finding antibodies in ill and recovered patients, and <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/clinical-guidance-management-patients.html" target="_blank">that indicates the development of immunity</a>. But the question remains how long that immunity will last. Other coronaviruses like <a href="https://doi.org/10.1002/jmv.25685" target="_blank">SARS and MERS produce an immune response</a> that will protect a person at least for a short time. I would suspect the same is true of SARS-CoV-2, but the research simply hasn't been done yet to say so definitively.</p>
Why have so few people officially recovered in the US?<p>This is a dangerous virus, so the Centers for Disease Control and Prevention is being extremely careful when deciding what it means to recover from COVID-19. Both medical and testing criteria must be met before a person is <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html" target="_blank">officially declared recovered</a>.</p><p>Medically, a person must be fever-free without fever-reducing medications for three consecutive days. They must show an improvement in their other symptoms, including reduced coughing and shortness of breath. And it must be at least seven full days <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">since the symptoms began</a>.</p><p>In addition to those requirements, the CDC guidelines say that a person must test negative for the coronavirus twice, with the <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/care-for-someone.html" target="_blank">tests taken at least 24 hours apart</a>.</p><p>Only then, if both the symptom and testing conditions are met, is a person officially considered recovered by the CDC.</p><p>This second testing requirement is likely why there were so few official recovered cases in the U.S. until late March. Initially, there was a <a href="https://www.nytimes.com/2020/03/18/health/coronavirus-test-shortages-face-masks-swabs.html" target="_blank">massive shortage of testing in the U.S.</a> So while many people were certainly recovering over the last few weeks, this could not be officially confirmed. As the country enters the height of the pandemic in the coming weeks, focus is still on <a href="https://www.cdc.gov/coronavirus/2019-nCoV/hcp/clinical-criteria.html" target="_blank">testing those who are infected</a>, not those who have likely recovered.</p><p>Many more people are being tested now that states and private companies have begun <a href="https://www.cdc.gov/coronavirus/2019-ncov/cases-updates/testing-in-us.html" target="_blank">producing and distributing tests</a>. As <a href="https://www.dispatch.com/news/20200406/coronavirus-in-ohio-from-its-rocky-start-testing-for-covid-19-slowly-ramping-up" target="_blank">the number of available tests increases</a> and the pandemic eventually slows in the country, more testing will be available for those who have appeared to recover. As people who have already recovered are tested, the appearance of any new infections will help researchers learn <a href="https://www.statnews.com/2020/03/24/we-need-smart-coronavirus-testing-not-just-more-testing/" target="_blank">how long immunity can be expected to last</a>.</p>
Once a person has recovered, what can they do?<p>Knowing whether or not people are immune to COVID-19 after they recover is going to determine what individuals, communities and society at large can do going forward. If scientists can show that recovered patients are immune to the coronavirus, then a person who has recovered could in theory <a href="https://www.vox.com/2020/3/30/21186822/immunity-to-covid-19-test-coronavirus-rt-pcr-antibody" target="_blank">help support the health care system</a> by caring for those who are infected.</p><p>Once communities pass the peak of the epidemic, the number of new infections will decline, while the number of <a href="https://www.newsweek.com/china-says-passed-peak-coronavirus-epidemic-covid-19-1491863" target="_blank">recovered people will increase</a>. As these trends continue, the risk of transmission will fall. Once the risk of transmission has fallen enough, community-level isolation and social distancing orders will begin to relax and businesses will start to reopen. Based on what other countries have gone through, it will be <a href="https://www.nature.com/articles/d41586-020-00154-w" target="_blank">months until the risk of transmission is low</a> in the U.S.</p><p>But before any of this can happen, the U.S. and the world need to make it through the peak of this pandemic. Social distancing works to slow the spread of infectious diseases and <a href="https://www.cdc.gov/coronavirus/2019-ncov/need-extra-precautions/what-you-can-do.html" target="_blank">is working for COVID-19</a>. Many people will <a href="https://www.yalemedicine.org/stories/2019-novel-coronavirus/" target="_blank">need medical help to recover</a>, and social distancing will slow this virus down and give people the best chance to do so.</p>
By Elizabeth Claire Alberts
The future for the world's oceans often looks grim. Fisheries are set to collapse by 2048, according to one study, and 8 million tons of plastic pollute the ocean every year, causing considerable damage to delicate marine ecosystems. Yet a new study in Nature offers an alternative, and more optimistic view on the ocean's future: it asserts that the entire marine environment could be substantially rebuilt by 2050, if humanity is able to step up to the challenge.
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By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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