Posts Tagged ‘medicine’

Scientists Create Urineless Murderless Human Kidney

October 8, 2015

Melbourne researchers have begun growing a human kidney, ABC News has reported, without the plumbing or attachment to other less appealing body parts.

The Murdoch Childrens Research Institute have succeeded in growing hundreds of vessels which mimic in utero development, on a piece of equipment conveniently called a dish.

Kidney apple salad. Source: Timothy Vollmer

Kidney apple salad. Source: Timothy Vollmer

Professor Melinda Little told the ABC she plans to test the kidney for toxicity.

The US-based National Cancer Institute calls charred meat a carcinogen, while olive oil becomes carcinogenic if it’s cooked at a high temperature according to the Sydney Morning Herald.

The researchers found that the kidney responded to renal toxins with illness. American animal farm Smith Meadows advises precooking kidneys and refrigerating them for a maximum 24 hours.

Murdoch Children’s Research Centre succeeded in growing their kidneys by finding the right recipe of chemicals and spicing the dish, which originally held one stem cell.

Professor Little explained that the kidney’s genes are identical to those of a first trimester foetus. “It is actually mirroring what is happening in human development.”

Steak and kidney pie. Source: Hellahulla

Steak and kidney pie. Source: Hellahulla

The Murdoch Childrens Research Centre kidney has developed without common concerns such as the taste of urine or the slaughter of an animal.

The University of Edinborough’s Professor Jamie Davis commented that “it is not ‘plumbed’ into a waste drain, and it lacks … a urine-concentrating medulla region”.

San Diego based company Organovo funded the lab-grown kidney and 3D prints other organs such as its product, the exVive3D Human Liver Tissue.

Food blog followingmynose.com suggests cooking kidneys with spices, hot sauce and the juice from a quarter lemon.

Hökarpanna, a Swedish kidney dish. Source: Jonathan Koertge

Hökarpanna, a Swedish kidney dish. Source: Jonathan Koertge

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