The formation of pores by a particular protein, gasdermin D, plays a key role in inflammatory reactions. During its activation, an inhibitory part is split off. More than 30 of the remaining protein fragments then combine to form large pores in the cell membrane, which allow the release of inflammatory messengers. As methods for studying these processes in living cells have so far been inadequate, the sequence of oligomerization, pore formation and membrane incorporation has remained unclear. An international research team led by the University Hospital Bonn (UKB) and the University of Bonn has succeeded in answering this question with the help of antibody fragments, so-called nanobodies, which they have identified. They hope that this will lead to potential therapeutic applications. Their results have now been published in the journal "Nature Communications".

Artificial intelligence (AI) methods are here to stay in science and academia. Yet a “one-size-fits-all” approach will not suffice for researchers, as AI programs and models have to be adapted and trained for each project at a minimum, if not self-programmed outright. In a seminar series titled “AI for All”, the University of Bonn thus intends to teach the necessary skill sets to researchers of all disciplines.

Despite its importance for mathematics, the neuronal basis of the number zero in the human brain was previously unknown. Researchers from the University Hospital Bonn (UKB), the University of Bonn and the University of Tübingen have now discovered that individual nerve cells in the medial temporal lobe recognize zero as a numerical value and not as a separate category "nothing". The results have now been published in the journal "Current Biology".

At this year’s European Universities Championships (EUC) the Bonn team took gold in the women’s eight and won silver in the women’s coxless pair. With that result, the University of Bonn leads all other German universities for medals earned.

We eat too much meat in Germany and this not only has a negative impact on health but is also damaging for the environment and climate. Cafeteria owners are increasingly open to the idea of serving smaller portions of meat – especially for cost reasons. But how do you encourage their customers to choose smaller portions of meat? Researchers at the University of Bonn have been investigating this question at a cafeteria in a rehabilitation clinic. The desired effect was the biggest when the team at the cafeteria simply served smaller portions of meat and only topped them up when this was requested by customers. This approach was also largely accepted by patrons. The results have now been published in the journal “Environment and Behavior.”

Anton Bovier, professor at the Institute for Applied Mathematics at the University of Bonn and member of the Cluster of Excellence Hausdorff Center for Mathematics (HCM), has been elected as fellow of the European Academy of Sciences (EurASc). 

Researchers at the University of Bonn and the University of Cambridge have identified an important control circuit involved in the eating process. The study has revealed that fly larvae have special sensors, or receptors, in their esophagus that are triggered as soon as the animal swallows something. If the larva has swallowed food, they tell the brain to release serotonin. This messenger substance – which is often also referred to as the feel-good hormone – ensures that the larva continues to eat. The researchers assume that humans also have a very similar control circuit. The results were recently published in the journal “Current Biology.”

At the start of the winter semester, thousands of young people from all over the world will once again commence their studies in Bonn. As every year, international students in particular are facing the urgent question of how to find affordable housing, many of them having to count every penny.