Cell Marker Accordion: interpretable single-cell and spatial omics annotation in health and disease - Nature

A recent study evaluated whether laboratory markers, including serum adipokines and cytokines, could distinguish between patients with psoriasis who have concurrent metabolic dysfunction-associated steatotic liver disease (MASLD) and those without the condition. A team of researchers from Germany conducted the study and published their findings in Psoriasis: Targets and Therapy. The investigators explained that MASLD “frequently remains undetected in clinical routine diagnostics” and that they wanted to investigate the condition in the context of psoriasis as an “independent risk factor for MASLD.”Eligible patients for the single-center retrospective study included individuals with moderate-to-severe plaque psoriasis who were admitted to the hospital between 2015 and 2024.

How can the identity of pluripotent stem cells be determined more reliably during their differentiation? Researchers from the IUF—Leibniz Research Institute for Environmental Medicine and Heinrich Heine University Duesseldorf have systematically validated marker genes for this purpose and developed a web-based application for the automated classification of early cell fates. The study has been published in Stem Cell Reports.

DOJ secures over $1 million in settlement with Cambridge advisory, brokerage firms over significant supervisory lapses AG Jennings seeks consumer protections in Character. AI bankruptcy

Children who eat more ultra-processed foods (UPFs) show stronger responses in the brain's reward network when viewing images of appetizing foods-and these brain responses are linked to increases in body fat one year later. The findings, just published in JAMA Network Open, suggest that the brain may become more sensitive to food cues when children consume more UPFs. UPFs are manufactured food products-such as breakfast cereals, packaged bread and instant soups-that are designed to be highly palatable, convenient and shelf-stable. They often contain artificial sweeteners, colors and other ingredients that people do not typically use when cooking at home. On average, U. S. children get about 67% of their daily calories from UPFs.