Evolving viral variant trickery - a podcast by BBC World Service

Dr. Clare Jolly and colleagues have been looking at how the first of the major covid variants – alpha - evolved to be more transmissible. Whilst a lot of attention has been on the spike binding areas of the virus and the effectiveness of antibodies from either vaccine or prior infection, their preprint paper this week reports how the virus evolved an ability to inhibit our bodies' innate virus response once it has infected a cell.

Prof Dan Shugar and colleagues have been studying the conditions that led to the tragic rock and ice avalanche in February in Chamoli, Uttarakhand. 27 million cubic meters of rock and ice broke off the steep mountainside and plummeted almost two km down into the valleys below. Using satellite, seismic and video data the scientists have investigated the sequence of events that led to the tragic deaths of 204 people in the floods that followed.

It was a thankfully rare combination of geography and geology and events, but highlights the care that should be taken when building the growing number of hydroelectric plants in high mountainous areas.

But avalanches don’t just happen in mountains. A year before in a canyon under the sea near the outflow of the Congo river, a sediment avalanche rumbled on for almost 2 days along some 1,100km of the ocean floor. And as Prof Pete Talling describes, whilst it didn’t trigger a tsunami, it did sever cables supplying internet connectivity between South Africa and Nigeria.

And the BBC’s Samara Linton reports on research into a type of DNA you perhaps haven’t heard of – Z-DNA. It winds the other way to what we consider normal DNA, and scientists are finally beginning to understand its role in many human diseases, including cancer, with some future promise of novel therapeutics.

Also, Why do I have such a sweet tooth?

They say life is sweet. Well that’s certainly the case for CrowdScience listener Trevor in Poland who wonders why he can’t stop reaching for the cookie jar. He grew up drinking fruit juice with added sugar but wonders whether his genes could be as important as his environment when it comes to his sweet tooth, especially since his wife seem to be satisfied with mainly savoury snacks. The World Health Organisation says added sugar should constitute a maximum of 5% of our daily energy intake because it can contribute to diabetes, heart disease and obesity. But that’s tricky when you consider it’s now in everything from salad dressings, to savoury sauces.

Manufacturers have been promoting sugar alternatives for decades but recreating the unique taste and feel of it in the mouth are a challenge. Marnie Chesterton gets to try a brand new innovation – a so-called ‘rare’ sugar that has 70 percent of the sweetness but almost none of the calories. In nature, allulose is found in figs, but one producer has discovered a way to make it in the lab. Does it taste as good as it claims? Whilst switching to alternative sugars and sweeteners may reduce the calories, some researchers claim that tasting sweetness, wherever it comes from, can disrupt the body’s mechanism for regulating blood-sugar levels, increasing the risk for conditions like diabetes.

(Image: Getty Images)

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