Abstract: The invention provides methods for treating metabolic disease in a subject and methods for increasing the expression of ILDR2 in a subject. The invention further provides a method for identifying an agent which modulates expression of an Ildr2 RNA comprising contacting a cell with an agent; determining expression of the Ildr2 RNA in the presence and the absence of the agent; and comparing expression of the Ildr2 RNA in the presence and the absence of the agent, wherein a change in the expression of the Ildr2 RNA in the presence of the agent is indicative of an agent which modulates the level of expression of the RNA.

Abstract: The invention provides methods for treating metabolic disease in a subject and methods for increasing the expression of ILDR2 in a subject. The invention further provides a method for identifying an agent which modulates expression of an Ildr2 RNA comprising contacting a cell with an agent; determining expression of the Ildr2 RNA in the presence and the absence of the agent; and comparing expression of the Ildr2 RNA in the presence and the absence of the agent, wherein a change in the expression of the Ildr2 RNA in the presence of the agent is indicative of an agent which modulates the level of expression of the RNA.

Abstract: The invention provides methods for reducing diabetes susceptibility in a subject and methods for increasing the expression of LL or CLORF32 in a subject. The invention further provides a method for identifying an agent which modulates expression of an Ll RNA or Clorf32 RNA comprising contacting a cell with an agent; determining expression of the Ll RNA or Clorf32 RNA in the presence and the absence of the agent; and comparing expression of the Ll RNA or Clorf32 RNA in the presence and the absence of the agent, wherein a change in the expression of the Ll RNA or Clorf32 RNA in the presence of the agent is indicative of an agent which modulates the level of expression of the RNA.

Abstract: A method for manufacturing bread crumbs is provided which does not use a conventional staling step. The ingredients of bread dough are mixed together and baked to form bread loaves. The unstated bread is then subjected to a heat conditioning step to create a bread crumb product with qualities similar to bread crumb products produced using a conventional staling step. Thereafter, the bread may be further processed to form smaller bread crumbs, dried, and packaged for sale. As a result, no time-consuming staling step is needed in order to produce a bread crumb product having desirable qualities similar to those of bread crumb products that have been subjected to a conventional staling step.