USC Dornsife News

Low-Protein Slows Alzheimer’s

Tue, 19 Feb 2013 16:20:00 -0500

Aging Cell study indicating that mice with Alzheimer's disease showed improvements when given a protein-restricted diet. Photo by Dietmar Quistorf." title="Valter Longo, associate professor of neurobiology in USC Dornsife, is corresponding author of an Aging Cell study indicating that mice with Alzheimer's disease showed improvements when given a protein-restricted diet. Photo by Dietmar Quistorf." /> In a recent study published online in Aging Cell, neurobiologist Valter Longo of USC Dornsife has shown that Alzheimer-stricken mice on a low-protein diet show fewer symptoms of the disease. He’s studying whether humans respond similarly.

Chilling Discovery

Thu, 14 Feb 2013 09:35:00 -0500

David McKemy of USC Dornsife and his team have discovered a way to shut down a mouse’s ability to sense cold — paving the way for the development of pain relievers that retain the capacity to feel.

Dion Dickman Wins Award to Fund Research on Neurobiology of Aging

Tue, 3 Jul 2012 09:00:00 -0500

A recipient of a 2012 New Scholar Award in Aging from the Ellison Medical Foundation, USC Dornsife’s Dion Dickman will investigate the genetics and mechanisms behind nervous system stability during the aging process.

USC Scientists Find Missing Link in Regulation of Glucose

Fri, 16 Dec 2011 09:25:00 -0500

A team led by USC neuroscientist Alan Watts identified for the first time a biochemical signal that helps regulate the amount of glucose in the blood. A better understanding of the way the body naturally deals with incorrect...

Sour Research, Sweet Results

Wed, 24 Nov 2010 10:48:00 -0500

Proceedings of the National Academy of Sciences journal. Research specialist Hang Waters who also co-wrote the paper is not shown. Photo credit Dietmar Quistorf, courtesy of Moreton Fig." title="USC College's Emily Liman, associate professor of neurobiology, and her neuroscience Ph.D. student Rui B. Chang's research about how people taste sour was published today in the Proceedings of the National Academy of Sciences journal. Research specialist Hang Waters who also co-wrote the paper is not shown. Photo credit Dietmar Quistorf, courtesy of Moreton Fig." /> In a paper published on Nov. 24 in the Proceedings of the National Academy of Sciences journal, USC College's Emily Liman reveals the physiology behind all the puckering — how people taste sour.

Sparkling Drinks Spark Pain Circuits

Wed, 29 Sep 2010 09:48:00 -0500

You may not think of the fizz in soda as spicy, but your body does. The carbon dioxide in fizzy drinks triggers the same pain sensors in the nasal cavity as mustard and horseradish, though at a lower intensity, according to new...

The Chatter of Neurons

Thu, 23 Apr 2009 16:58:00 -0500

Neurobiologist Tansu Celikel and his fellow researchers examine how the brain processes sensory data.

‘Genius’ of Memory

Sun, 1 Jan 2006 20:41:00 -0500

Alumna Wins MacArthur Award It’s official. As one of the 2005 winners of the prestigious MacArthur Foundation Fellowships, USC College alumna Lu Chen (Ph.D., Neuroscience, ’98) is a “genius.” Chen, a...