It's Not That Simple: Sickle Cell Beyond the Punnett Square with Lydia Pecker

In this mini episode, Dr. Jonathan Bogan explains how insulin triggers the TUG protein to help move GLUT 4 transporter proteins from inside the cell to the cell membrane. There, they transport glucose from the bloodstream into the cell using facilitated diffusion. Tune in next week for the full-length interview. Hosted on Acast. See acast.com/privacy for more information.

Dr. Dina Simkin is an Research Assistant Professor at Northwestern University's Feinberg School of Medicine whose research mainly focuses on how on how mutations in ion channel proteins contribute to pediatric epilepsy and neurodevelopmental disorders. Dr. Simkin earned her BS in Biochemistry, and then proceeded to earn PhDs in Neuroscience, Biophysics, and in Cellular and Molecular Pharmacology. She additionally completed post-graduate training in both the neurophysiology of aging and stem cell-derived neuronal models of epileptic channelopathy.

In this mini episode, Dr. Dina Simkin tells us how she uses CRISPR to do more elegant experiments for her work on ion channels. Tune in next week for the full-length interview. Hosted on Acast. See acast.com/privacy for more information.

Lydia Pecker, M.D., is a pediatric hematologist and director of research and advocacy at the Sickle Cell Center for Adults at Johns Hopkins University. She previously served as the founding director of the Center's Young Adult Clinic, which was built to support young people transitioning from pediatric to adult care systems. She received her undergraduate degree in Africana studies from Brown University, earned her M.D. at the University of Pennsylvania School of Medicine, and received a Master's degree in Health Sciences from the Bloomberg School of Public Health.

Dr. Shauna Henley is a Family and Consumer Sciences Educator with the University of Maryland Extension working in Northern Maryland. She delivers programs that center on nutrition, food safety, and physical activity. She holds a Ph.D. in Biology with a concentration in Human Nutrition from Drexel University, a M.S. in Nutrition and Food Science from the University of Vermont, and a B.S. in Biology from Muhlenberg College.