Biochemistry

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Synthetic food additive causes detrimental effects on the gut microbiota

New clinical research indicates that a widely used food additive, carboxymethylcellulose, alters the intestinal environment of healthy persons, perturbing levels of beneficial bacteria and nutrients.

1 Dec 2021

Dietary piperine gets into the milk of nursing mothers, finds study

Breast milk is the first food that babies consume. Various studies have suggested that the "taste experience" in early childhood influences eating behavior in adults. Unlike standardized infant formula, natural milk does not taste and smell the same every day. The differences are largely due to the maternal diet.

30 Nov 2021

Cornell food scientists develop new tool to quantify zinc status within the body

Zinc deficiency is prevalent around the world, and among children, these mineral shortfalls can lead to stunting, embryonic malformations and neurobehavioral abnormalities.

26 Nov 2021

Novel technique extends lifespan of artificial joints, says research

According to recent research, a sugar-containing polymer coating can one day help repair artificial joint implants, such as hip replacements.

From Durham University 25 Nov 2021

Research reveals role of bacteria in mediating soil carbon cycling

Scientists recently created an innovative technique to monitor microbes and comprehend the different means through which the microbes process soil carbon.

25 Nov 2021

Research could help understand DCIR's role in the pathogenesis of autoimmune diseases

While dendritic cell immunoreceptor (DCIR) is known to mediate inflammation and bone metabolism, ligands that bind DCIR and the mechanisms underlying DCIR activity remain poorly understood.

From Tokyo University of Science 25 Nov 2021

UD biochemist explores how mRNA eraser enzymes work in our cells

University of Delaware biochemist Jeff Mugridge is trying to figure out how so-called mRNA eraser enzymes work in our cells, why those erasers can sometimes misbehave and lead to cancer, and how science can pave the way for possible solutions to this problem.

25 Nov 2021

Antimicrobial compounds from soybean plants may help animals stay healthy

Antimicrobial compounds that soybean plants produce when threatened by insects, diseases and even drought may help animals stay healthy, thereby reducing the need for antibiotics.

25 Nov 2021

Research identifies distinct gut bacterial profile highly responsive to IBS dietary therapy

People who respond well to the recommended dietary therapy of restricting intake of fermentable carbs for irritable bowel syndrome, or IBS for short, have an abundance of particular types of bacteria in their gut, reveals research published online in the journal Gut.

23 Nov 2021

Harnessing the wonders of biology and chemistry to turn glucose into olefins

It sounds like modern-day alchemy: Transforming sugar into hydrocarbons found in gasoline.

23 Nov 2021

Greenhouse gas emissions higher for non-vegetarian diets than for vegetarian diets

A new analysis adds to evidence that nutritious diets are often more environmentally sustainable, while also demonstrating the feasibility of evaluating diet sustainability at the scale of specific foods-;rather than broader food-group categories.

23 Nov 2021

Large-scale study assesses the late-season occurrence of horseweed among soybean crops

Horseweed is one of the most common and most troublesome weeds in soybean production – shown to cause yield losses of up to 39 percent in the Midwest growing region.

22 Nov 2021

Experts develop new method to quantify the physiological status of zinc

The deficiency of Zinc is prevalent worldwide. The shortfall of this mineral in children leads to embryonic malformations, stunting, and neurobehavioral abnormalities.

19 Nov 2021

Study finds a more sustainable way to develop pharmaceuticals

University of Bath’s chemistry researchers recently devised a novel process utilizing blue light to develop pharmaceuticals in sustainable means.

From University of Bath 19 Nov 2021

Study compares protein quality of meat-based burgers and plant-based burgers

Plant-based burgers claim that they offer protein similar to their animal-based counterparts. However, protein is expressed on present-day nutrition labels as a single generic value expressed in grams.

19 Nov 2021

Research findings anticipated to facilitate production of novel drug candidates

Pharmaceuticals commonly available on the market are developed by linking together rings of molecules to generate drugs that treat conditions like depression.

19 Nov 2021

Genetically modified plants can produce and release insect sex pheromones to deal with pests

A team of researchers from the Universitat Politècnica de València (UPV) and the Spanish National Research Council (Consejo Superior de Investigaciones Científicas, CSIC) has developed genetically modified plants that are capable of producing and releasing insect sex pheromones to deal with pests that affect herbaceous and similar plants, thus reducing the need for using pesticides.

18 Nov 2021

Certain bacteria can metabolize CO2 to establish a carbon-neutral circular economy

To establish a carbon-neutral circular economy in the future, technologies are needed that use carbon dioxide as a raw material. In the form of formate, CO2 can be metabolized by certain bacteria.

18 Nov 2021

Wild strawberry aroma produced by an edible fungus growing on fruit waste

The wild strawberry is even more highly prized than its store-bought cousin because of its intense aroma and uniquely sweet taste.

18 Nov 2021

Research demonstrates how diet affects immunity through the gut microbiome

The cliché "you are what you eat" has been used for hundreds of years to illustrate the link between diet and health. Now, an international team of researchers has found the molecular proof of this concept, demonstrating how diet ultimately affects immunity through the gut microbiome.

From Harvard Medical School 17 Nov 2021

Biochemistry

Synthetic food additive causes detrimental effects on the gut microbiota

Dietary piperine gets into the milk of nursing mothers, finds study

Cornell food scientists develop new tool to quantify zinc status within the body

Novel technique extends lifespan of artificial joints, says research

Research reveals role of bacteria in mediating soil carbon cycling

Research could help understand DCIR's role in the pathogenesis of autoimmune diseases

UD biochemist explores how mRNA eraser enzymes work in our cells

Antimicrobial compounds from soybean plants may help animals stay healthy

Research identifies distinct gut bacterial profile highly responsive to IBS dietary therapy

Harnessing the wonders of biology and chemistry to turn glucose into olefins

Greenhouse gas emissions higher for non-vegetarian diets than for vegetarian diets

Large-scale study assesses the late-season occurrence of horseweed among soybean crops

Experts develop new method to quantify the physiological status of zinc

Study finds a more sustainable way to develop pharmaceuticals

Study compares protein quality of meat-based burgers and plant-based burgers

Research findings anticipated to facilitate production of novel drug candidates

Genetically modified plants can produce and release insect sex pheromones to deal with pests

Certain bacteria can metabolize CO2 to establish a carbon-neutral circular economy

Wild strawberry aroma produced by an edible fungus growing on fruit waste

Research demonstrates how diet affects immunity through the gut microbiome

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