Research and Teaching at the University of Bonn

Researchers at the University of Bonn and University of Montreal have developed a new type of catalyst and used it in their study to produce methane out of carbon dioxide and water in a highly efficient way using electricity. Methane can be used, for example, to heat apartments or as a starting material in the chemical industry. It is also the main component of natural gas. If it is produced using green electricity, however, it is largely climate neutral. The insights gained from the model system studied by the researchers can be transferred to large-scale technical catalysts. The system could also be used to produce other important chemical compounds. The study was recently published in the prestigious journal “Nature Chemistry.” 

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".

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".

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.”