Collaborate Disseminate
Examining the tiny world of proteins is tricky, but researchers at the Université de Montréal have developed a new tool that can let scientists peer closer, aiding study of disease and drug development. The team used DNA to create nanoantennas that flu… Continue reading Glowing nanoantennas made of DNA spy on proteins in action
Egg white powder is a very widely used food ingredient, which means that a lot of hens have to be raised on a lot of farms, consuming a lot of feed and producing a lot of waste. There may soon be a greener alternative, however, thanks to a fungus which… Continue reading Fungus-made protein may be an eco-friendly alternative to egg whites
Egg white powder is a very widely used food ingredient, which means that a lot of hens have to be raised on a lot of farms, consuming a lot of feed and producing a lot of waste. There may soon be a greener alternative, however, thanks to a fungus which… Continue reading Fungus-made protein may be an eco-friendly alternative to egg whites
A new COVID-19 vaccine, developed by researchers from the Texas Children’s Hospital and Baylor College of Medicine, is being offered patent-free to vaccine manufacturers across the world. Human trials have shown the vaccine to be safe and effective, wi… Continue reading New patent-free COVID vaccine developed as “gift to the world”
For around a decade, scientists researching Parkinson’s disease have been probing a pathway involved in the way brain cells process energy, and now a mystery around the role of a particular protein has been solved. The team has produced an unprecedented “live action” view that shows how this protein is activated, providing researchers with a blueprint for therapies that help prevent cell death associated with the condition.
Tags: Parkinson’s Disease, Parkinson, Walter and Eliza Hall Institute, Protein, Neurological
Continue reading Live view of mysterious Parkinson’s protein points to new treatments
Food additives known as emulsifiers are widely used to combine two liquids which ordinarily don’t mix, such as oil and water. And while most emulsifiers are made from dairy proteins or egg yolks, a new one uses spent brewer’s grain which might otherwis… Continue reading Beer-brewing waste used in eco-friendly, nutritious food emulsifier
Early preclinical work led by researchers from Harvard Medical School has found certain elements in a toxin produced by the anthrax bacterium can silence activity in pain-signaling brain neurons. The research proposes this could be a new model for futu… Continue reading Anthrax toxin may be the key to new pain-blocking therapies
Birds do it. Bees do it. Anything with even a rudimentary nervous system does it. Sleep is a crucial biological phase, but exactly why we need it remains mysterious. Now a study has uncovered a new piece of the puzzle, finding that a protein involved i… Continue reading New sleep study suggests DNA repair protein tells us we’re tired
A new study is proposing blood levels of a specific protein may serve as a useful predictor of type 2 diabetes developing up to two decades before any symptoms appear. The findings indicate a diagnostic blood test could be deployed to offer people a wa… Continue reading Blood biomarker predicts type 2 diabetes risk up to 19 years before onset
UK researchers investigating a cohort of healthcare workers with a strange pre-existing resistance to SARS-CoV-2 infection have discovered a new antigen target for the next generation of COVID-19 vaccines. The researchers speculate the next wave of vac… Continue reading Next-gen supercharged COVID-19 vaccines may also target the common cold